Description
Lemon Blueberry Yogurt Cake is a refreshing dessert that perfectly balances zesty lemon and juicy blueberries. Moist, flavorful, and easy to make, it’s perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 cup fresh blueberries (or frozen, unthawed)
- 1 cup Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until fluffy. Incorporate eggs, yogurt, lemon zest, and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until just combined. Gently add blueberries.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- For extra flavor, consider adding nuts or using flavored yogurt instead of plain.
- Store leftovers in an airtight container at room temperature for up to three days or freeze for two months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 215
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg