Lemon Blueberry Yogurt Cake Recipe

Lemon Blueberry Yogurt Cake is like a burst of sunshine on a plate. Imagine soft, fluffy cake infused with the zesty aroma of lemons and studded with juicy blueberries. It’s the kind of dessert that makes you feel like you’re lounging on a beach in the summer, even if you’re just sitting at your kitchen table.

Growing up, my grandmother would whip this delightful Lemon Blueberry Yogurt Cake every time we had family gatherings. The kids would gather around the kitchen eagerly waiting for that first slice to appear. It’s perfect for birthdays, picnics, or just because it’s Tuesday and you deserve a treat!

I remember the first time I made this cake; my friends devoured it in minutes and started requesting it for every get-together after that.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use about 2 cups; this forms the base of your cake.
• Baking Powder: Two teaspoons will help your cake rise perfectly.
• Sugar: About 1 cup; provides sweetness without being overwhelming.
• Greek Yogurt: One cup brings moisture and tanginess to the cake.
• Fresh Lemons: Zest from two lemons adds bright flavor; juice from one lemon enhances it further.
• Fresh Blueberries: Use 1-1½ cups; they burst with flavor as the cake bakes.
• Eggs: Two large eggs help bind everything together beautifully.
• Vanilla Extract: One teaspoon adds depth and warmth to the flavor profile.
• Butter: Half a cup of melted butter ensures your cake stays moist and tender.
• Salt: Just a pinch balances the sweetness beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt until well combined. This ensures even distribution of ingredients.

Combine Wet Ingredients: In another bowl, mix Greek yogurt, sugar, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth. The mixture should be creamy and fragrant.

Combine Everything: Gradually add the dry ingredients into the wet mixture while stirring gently until just combined. Avoid overmixing so your cake remains fluffy.

Fold in Blueberries: Gently fold in the fresh blueberries with a spatula. Be careful not to crush them; you want those lovely bursts of flavor intact!

Bake Your Cake: Pour the batter into your prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool before serving.

Enjoy this delightful Lemon Blueberry Yogurt Cake as an afternoon snack or serve it up as a sweet ending to dinner. Either way, it’s sure to impress!

Perfecting the Cooking Process

Preheat your oven to 350°F (175°C) and prepare your cake pan before mixing ingredients. This ensures even baking and prevents sticking, leading to a beautiful finished product.

Add Your Touch

Feel free to swap the blueberries for raspberries or blackberries for a twist. You can also add a hint of almond extract for a delightful flavor boost.

Storing & Reheating

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate and warm slices in the oven at 300°F (150°C) until heated through.

Baking this Lemon Blueberry Yogurt Cake reminded me of summer afternoons spent with my grandma. She always said that a little zest goes a long way, and she was right!

FAQ

Can I use other fruits instead of blueberries?

Yes, raspberries or chopped strawberries work beautifully in this recipe.

How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean, it’s ready!

Can I freeze the Lemon Blueberry Yogurt Cake?

Absolutely! Wrap it tightly in plastic wrap and store in the freezer for up to three months.

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Lemon Blueberry Yogurt Cake

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• Author: Sophie
• Total Time: 50 minutes
• Yield: Serves about 12 slices 1x

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Description

Lemon Blueberry Yogurt Cake is a light, moist dessert that combines tangy lemon with sweet blueberries for a delightful treat. Perfect for any occasion!

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Ingredients

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• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 cup sugar
• 1 cup Greek yogurt
• Zest of 2 lemons & juice of 1 lemon
• 1 to 1½ cups fresh blueberries
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup melted butter
• Pinch of salt

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, mix Greek yogurt, sugar, eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
5. Fold in the blueberries carefully to avoid crushing them.
6. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool before serving.

Notes

• For a fruity twist, substitute blueberries with raspberries or blackberries.
• You can also enhance the flavor with almond extract. Use fresh blueberries for optimal taste; frozen may require extra moisture management.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 85g)
• Calories: 205
• Sugar: 11g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg