Lemon Blueberry Yogurt Cake Recipe

Name: Lemon Blueberry Yogurt Cake Recipe
Total time: 1 hr 5 mins
Ingredients: cooking spray; 1.5 cups all-purpose flour; 1 teaspoon baking powder; 0.25 teaspoon baking soda; 0.25 teaspoon salt; 0.5 cup white sugar; 4.5 tablespoons butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 2 (6 ounce) containers lemon-flavored yogurt; 1 teaspoon lemon zest; 2 cups fresh blueberries

This delightful lemon cake features the bright flavors of lemon zest and creamy lemon yogurt. Studded with juicy blueberries, it's a simple yet elegant treat. Use fresh or frozen blueberries depending on what you have available!

Total time1 hr 5 mins
Prep time15 mins
Cook time50 mins
Yield1 9-inch cake, 8

Adjust servings

Scale ingredients instantly for the number of servings you need.

Servings

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan with cooking spray to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
In a separate bowl, cream together the sugar and butter using an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients, alternating with the lemon yogurt, mixing until just combined. Gently fold in the lemon zest.
Pour half of the batter into the prepared cake pan, spreading it evenly. Sprinkle 1 cup of blueberries over the batter. Carefully spread the remaining batter over the blueberries, then top with the remaining blueberries.
Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

Nutrition

Calories: 275 kcal
Fat Content: 10 g
Fiber Content: 2 g
Sugar Content: 22 g
Sodium Content: 265 mg
Protein Content: 6 g
Cholesterol Content: 68 mg
Carbohydrate Content: 42 g
Saturated Fat Content: 5 g
Unsaturated Fat Content: 0 g