Description
A delightful blend of creamy yogurt and bursting blueberries, this lemon blueberry yogurt cake is perfect for breakfast or as an afternoon snack.
Ingredients
Scale
- 1 cup yogurt
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mix together yogurt, sugar, and oil until smooth and creamy.
- Add the eggs, vanilla extract, and lemon zest; mix until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
- Fold in the fresh blueberries and lemon juice, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes or until a toothpick comes out clean when inserted into the center.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store the cake in an airtight container at room temperature for up to a week. It also freezes well.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg