Description
This Lemon Blueberry Yogurt Cake is a burst of sunshine in every bite! Moist and fluffy, it combines the refreshing zest of lemons with sweet, juicy blueberries. Perfect for brunch or an afternoon treat, this easy-to-make cake is bound to impress family and friends alike. With minimal cleanup and maximum flavor, it’s the ideal dessert for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup plain yogurt
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the sugar and eggs until light and fluffy. Stir in yogurt, vegetable oil, lemon juice, and lemon zest until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Carefully fold in the blueberries.
- Pour batter into the prepared pan and spread evenly. Bake for 35-40 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg