Moist Lemon Blueberry Yogurt Cake: The Best Homemade Delight
A delightful cake bursting with the flavors of lemon and blueberry, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup plain yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together yogurt, sugar, and eggs until well combined.
- Add vegetable oil, lemon zest, and lemon juice, then mix until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries gently to avoid breaking them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This cake is best served the next day as the flavors develop.
- For added moisture, consider drizzling a lemon glaze on top.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Moist Lemon Blueberry Yogurt Cake, Blueberry Cake, Lemon Cake, Homemade Cake