Lemon Blueberry Yogurt Cake
This soft and moist Lemon Blueberry Yogurt Cake is a delightful treat with zesty lemon flavor and juicy blueberries, perfect for any occasion.
Ingredients
Wet Ingredients
- 3 large eggs
- 1 cup sugar (200 gr)
- 2 lemons zest and juice, about 1/3 cup total
- 8 oz plain Greek yogurt
- 4 oz butter, melted (115 gr)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (240 gr)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
For Baking
- 6 oz blueberries (170 gr)
- Powdered sugar for topping
Instructions
Preparation
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the eggs and sugar. Beat well until light and fluffy.
- Add the lemon zest and juice, Greek yogurt, melted butter, and vanilla extract. Beat until combined.
- In a separate bowl, sift together the flour, salt, and baking powder.
- Gently fold the dry ingredients into the wet mixture until just combined.
Baking
- Gently fold in the blueberries.
- Pour the batter into a well-greased or parchment-lined loaf pan.
- Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
- Allow the cake to cool slightly, then sprinkle with powdered sugar before serving.
Notes
For storage, keep in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Can be frozen for up to three months. Use room temperature ingredients for best results. Substitute Greek yogurt with regular or plant-based yogurt.