Blueberry Yogurt Cake with Lemon Vanilla Glaze
User Reviews
4.7
Blueberry Yogurt Cake with Lemon Vanilla Glaze
Description
The Blueberry Yogurt Cake recipe begins by mixing eggs, blueberry yogurt, sugar, oil, lemon zest, and vanilla extract until smooth. Dry ingredients including flour and baking powder are folded in, followed by 1 cup of blueberries dispersed evenly within the batter. Pouring the batter into a prepared 9-by-9-inch pan, remaining blueberries are sprinkled on top for added texture and berry bursts. The cake bakes at 350°F until the top is set with lightly browned edges, and a toothpick inserted into the center comes out clean.
After cooling partially in the pan, a lemon vanilla glaze is prepared from lemon juice, vanilla, and sifted confectioners’ sugar, then drizzled over the cake to add a sweet-tart contrast to the berry and yogurt flavors. The cake's moist crumb thanks to yogurt and oil pairs well with the fresh blueberry bursts inside.
The recipe notes suggest variations by substituting other berry or stone fruit yogurts or fruits to change the flavor profile while maintaining the moist texture. Using frozen blueberries prevents color bleeding and keeps the cake batter from turning blue.
Ingredients
For the Cake
- 2 egg large
- 1 cup Greek yogurt blueberry flavor used; other flavors such as strawberry, raspberry, or mixed berry may be substituted; 8 ounces
- 1 cup granulated sugar
- ½ cup canola oil or vegetable oil
- 1 lemon zest optional, teaspoon plus
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ¼ cups blueberries divided (fresh may be substituted, frozen
For the Lemon Vanilla Glaze
- 3 tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
- ¾ confectioners’ sugar sifted, cup plus
Instructions
- For the Cake - Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
- In a large mixing bowl, combine eggs, yogurt, sugar, oil, lemon zest, vanilla, and whisk until smooth. Add the flour, baking powder, and mix until just combined. Fold in 1 cup blueberries and gently stir to incorporate (frozen blueberries bleed and run less than fresh and if using frozen do not thaw them first; add them directly into the batter frozen; alternate berries or other seasonal fruit such as strawberries, peaches, pears, or plums may be substituted)
- Pour batter into prepared pan. Lightly sprinkle 1/4 cup remaining blueberries over the top. Bake for 37 to 40 minutes, or until top is domed and set or a toothpick comes out clean, and edges of cake are just browning and beginning to slightly pull away from sides of pan. Allow cake to cool in the pan for at least 15 minutes before turning out to finish cooling on a rack. While cake cools, make the glaze.
- For the Lemon Vanilla Glaze - Combine lemon juice, 1 1/2 teaspoons vanilla, and confectioners' sugar in a small bowl and whisk until smooth, playing with lemon juice and sugar ratios until desired glaze consistency and flavor has been reached. Drizzle glaze over cake and serve immediately. Store cake in an airtight container at room temperature or in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 255kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 31mg | 10% |
| Sodium | 95mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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