The smell of fresh lemons and sweet blueberries wafting through the air is a sure sign that something magical is about to happen in your kitchen. Imagine sinking your fork into a slice of moist Lemon Blueberry Yogurt Cake, where every bite bursts with tangy citrus and juicy berries—a real treat for your taste buds!
This delightful creation isn’t just food; it’s a celebration of flavors that brings back memories of sunny afternoons spent baking with my grandmother. She always said that the kitchen was the heart of the home, and this cake is proof that she was right! Perfect for brunch gatherings or an afternoon pick-me-up, each slice promises to brighten even the gloomiest day.
Why You'll Love This Recipe
- This cake is incredibly easy to whip up, making it perfect for both novice bakers and seasoned pros.
- The flavor combination of lemon and blueberries creates a refreshing taste that feels like summer on a plate.
- Visually stunning with its vibrant blue hues against a golden backdrop, it’s sure to impress guests.
- Enjoy it as a snack or dress it up for dessert—it’s versatile enough for any occasion.
Baking this Lemon Blueberry Yogurt Cake has become a family favorite. My friends couldn’t get enough after one bite at my last gathering!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use a good quality flour; it’s key for achieving that fluffy texture we all love.
- Granulated Sugar: Regular sugar works best here; it helps create that delightful sweetness in every bite.
- Baking Powder: Make sure it’s fresh to ensure your cake rises perfectly—nobody wants a flat cake!
- Salt: Just a pinch enhances all the flavors without making your cake taste salty.
- Fresh Lemons: The zest and juice will elevate your cake’s flavor profile; don’t skip this step!
- Blueberries: Fresh or frozen work wonders; they add bursts of juicy sweetness throughout.
- Yogurt: Use plain yogurt for moisture; Greek yogurt adds richness without being too heavy.
- Eggs: They provide structure and help bind everything together; room temperature eggs are ideal.
- Vegetable Oil: Keeps the cake moist without adding too much flavor—can substitute with melted coconut oil if desired.
- Vanilla Extract: A splash adds warmth and depth; go for pure extract if possible.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Preheat Your Oven : Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray or butter so nothing sticks during baking.
Mix Dry Ingredients : In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. This helps distribute the leavening agents evenly.
Zest and Juice Lemons : Grate the zest from two lemons into the mixture—trust me; you want that bright citrus aroma! Then squeeze out their juice to use later.
Add Wet Ingredients : In another bowl, combine yogurt, eggs, vegetable oil, lemon juice, and vanilla extract. Mix until smooth before folding into your dry ingredients gently.
Fold in Blueberries : Carefully incorporate fresh or frozen blueberries into the batter—take care not to overmix or you’ll turn your lovely batter purple!
Bake It Up : Pour the batter into the prepared pan and bake for 30-35 minutes until golden brown. A toothpick inserted should come out clean—this is when you know it’s ready!
Let your Lemon Blueberry Yogurt Cake cool in the pan for about 10 minutes before transferring it to a wire rack. This ensures it maintains its shape beautifully while cooling down completely.
Now you have an irresistible dessert perfect for any occasion! Enjoy each slice with friends or save some just for yourself—you deserve it!
Chef's Helpful Tips
- Using room temperature ingredients helps create a smoother batter, ensuring even baking.
- Fresh blueberries burst with flavor while baking, so don’t skimp!
- This cake is perfect for breakfast, brunch or dessert – it’s that versatile!
Perfecting the Cooking Process
Start by mixing the dry ingredients, then cream the butter and sugar before adding eggs and yogurt. Gradually fold in the dry mixture and blueberries to ensure an even texture throughout.
Add Your Touch
Feel free to swap out blueberries for raspberries or strawberries for a fruity twist. You can also add a dash of vanilla extract or lemon zest to amp up the flavors!
Storing & Reheating
To keep your Lemon Blueberry Yogurt Cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week.
Baking this cake became an instant family favorite when my niece declared it “the best cake ever!” Her enthusiasm made every crumb worth it!
FAQ
Can I use frozen blueberries in this Lemon Blueberry Yogurt Cake?
Absolutely! Just remember not to thaw them beforehand; this way, they won’t turn mushy.
How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean, your cake is ready to enjoy!
Can I make this recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend, and adjust as needed for texture!
Lemon Blueberry Yogurt Cake
Lemon Blueberry Yogurt Cake is a delightful, moist dessert that bursts with fresh flavors. Perfect for any occasion, it’s simple to make and truly irresistible.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- Zest and juice of 2 fresh lemons
- 1 cup blueberries (fresh or frozen)
- 1 cup plain yogurt (preferably Greek)
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add lemon zest to the dry ingredients and mix in the lemon juice.
- In another bowl, combine yogurt, eggs, vegetable oil, and vanilla extract until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
- Carefully fold in blueberries.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let cool for about 10 minutes before transferring to a wire rack.
Notes
- For a fruity twist, substitute blueberries with raspberries or strawberries.
- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg
