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Lemon Blueberry Yogurt Cake

Lemon Blueberry Yogurt Cake Freshly Baked
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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.

Ingredients

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  • 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

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add lemon zest to the dry ingredients and mix in the lemon juice.
  4. In another bowl, combine yogurt, eggs, vegetable oil, and vanilla extract until smooth.
  5. Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
  6. Carefully fold in blueberries.
  7. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. 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

Find it online: https://svetb.com/lemon-blueberry-yogurt-cake-recipe/