Lemon Blueberry Yogurt Cake
Lemon Blueberry Yogurt Cake is a delightful, moist dessert that perfectly balances zesty lemon and sweet blueberries in every bite. This easy-to-make cake is ideal for any occasion, from casual brunches to special gatherings. Its vibrant colors and heavenly aroma will impress your friends and family, making it a memorable addition to your dessert repertoire.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup plain yogurt (or Greek yogurt)
- 1/3 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 cup blueberries (fresh or frozen)
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup unsalted butter (softened)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round baking pan.
- In a medium bowl, combine flour, baking powder, and salt; set aside.
- In another bowl, beat softened butter and sugar together until creamy. Add eggs one at a time, mixing well after each addition. Then mix in yogurt, vanilla extract, lemon juice, and zest.
- Gradually add dry ingredients to wet mixture; fold in blueberries gently.
- Pour batter into the prepared pan and bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Swap blueberries for raspberries or blackberries for a fun twist. For added flavor complexity, include a splash of almond extract. Store leftovers in an airtight container at room temperature for up to three days.