Description
Lemon Blueberry Yogurt Cake is a delightful treat that combines the vibrant flavors of fresh blueberries and tangy lemon in a moist, fluffy sponge. Perfect for any occasion, this easy-to-make cake will transport you to sunny days with every delicious slice. Whether served at brunch or as a sweet snack, its refreshing taste and beautiful presentation are sure to impress your family and friends.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup Greek yogurt (full-fat)
- 3 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- Zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream softened butter with sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then stir in Greek yogurt, lemon juice, and zest.
- Gently fold in the dry ingredients until just combined; do not over-mix.
- Carefully add fresh blueberries to the batter and fold gently.
- Pour batter into the prepared pan and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Allow the cake to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: For added flavor, substitute blueberries with raspberries or strawberries. A splash of vanilla extract can enhance the overall taste.