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!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix Greek yogurt, sugar, eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the blueberries carefully to avoid crushing them.
- 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