Blueberry Lemon Yogurt Cake Recipe

Welcome to our fun recipe guide for Blueberry Lemon Yogurt Cake, a delicious treat that will make your mouth water.

This cake is a great mix of healthy ingredients and bright tastes, with tangy lemon zest, juicy blueberries, and creamy yogurt. Without our step-by-step steps, it will be easy for anyone to bake this delicious dessert, even if they have never baked before.

This cake is both a delicious treat and a healthy option thanks to the yogurt that gives it a soft and tender texture. If you want a sweet treat, have a lunch, or are just in the mood for a celebration, this Blueberry Lemon Yogurt Cake is sure to surprise. Ready to step up your baking game and treat your taste buds with this delicious recipe?

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain yogurt (Greek or regular)
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (from about 2 lemons)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups fresh blueberries

For the Glaze:

  • 1/2 cup powdered sugar
  • 1-2 tablespoons fresh lemon juice

Instructions:

Warm the oven up to 175°F (350°F). Put parchment paper around the bottom of a 9-inch round cake pan that has been greased.

Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk.

Whisk the yogurt, sugar, eggs, lemon juice, and vanilla extract together in a different big bowl until everything is well mixed.

Whisk the dry ingredients into the wet ones slowly until they are just mixed.

With a spoon, fold the vegetable oil in until it is completely mixed in.

Add the blueberries slowly, being careful not to crush them.

When the cake pan is ready, pour the batter into it and spread it out evenly.

After the oven is hot, bake it for 40 to 45 minutes, or until a toothpick stuck in the middle comes out clean.

The cake should cool in the pan for about 10 minutes before being moved to a wire rack to cool all the way down.

Powdered sugar and lemon juice should be mixed with a whisk until the glaze is smooth while the cake cools. If you need to, add more lemon juice to change the consistency.

Pour the sauce over the cake after it has cooled. Wait a few minutes for the sauce to set before cutting and serving.

FAQs:

1. Can I use frozen blueberries instead of fresh ones? Yes, you can substitute frozen blueberries for fresh ones in this recipe. However, be sure to thaw and drain them well before adding them to the batter to prevent excess moisture.

2. Can I make this cake ahead of time? Absolutely! This Blueberry Lemon Yogurt Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. You can also freeze the cake for longer storage. Just be sure to thaw it overnight in the refrigerator before serving.

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