Blueberry Lemon Yogurt Cake
User Reviews
5
Blueberry Lemon Yogurt Cake
Description
The Blueberry Lemon Yogurt Cake combines Greek or plain yogurt with lemon zest to impart moisture and bright citrus notes. Flour, baking powder, and salt form the dry base, while vegetable oil contributes fat without overpowering flavors. Fresh or frozen blueberries are gently folded into the batter to prevent breaking and bleeding, preserving the cake's appealing color distribution.
Preheating the oven and lining the loaf pan with parchment paper ensures even baking and easy removal. Baking until a toothpick comes out clean indicates full doneness with a tender crumb inside and a golden crust outside.
The cake yields about 8 slices and stores well at room temperature for several days or can be frozen for longer storage. Its balance of tart lemon, sweet blueberries, and creamy yogurt makes it versatile for breakfasts, teatime, or light desserts.
Using baking powder ensures a suitable rise without yeast, streamlining preparation.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder (see note 1)
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup yogurt plain, Greek
- 4 egg
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 6 ounces blueberries or 1 cup frozen (see note 2, fresh
Instructions
- Move an oven rack to the middle position and preheat oven to 350 degrees. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
- Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
- Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.
Notes
- You can use fresh or frozen blueberries; if frozen, add them while still frozen and fold gently into the batter to avoid color bleeding.
- This recipe makes one loaf pan of cake that yields about 8 slices.
- Store the cake in an airtight container at room temperature for up to 3 days or wrap and freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 359kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 83mg | 28% |
| Sodium | 220mg | 9% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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