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–+ servings
Lemon Blueberry Yogurt Cake

Lemon Blueberry Yogurt Cake - Moist and Effortlessly Delicious

Enjoy a tangy and moist Lemon Blueberry Yogurt Cake that's simple to make and delightful for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure
  • 1 cup granulated sugar Adjust to 3/4 cup for tartness
  • 2 teaspoons baking powder Main leavening agent
  • 1 teaspoon baking soda Enhances rise with yogurt's acidity
  • 1/2 teaspoon fine salt Balances flavor
  • 2 tablespoons lemon zest Adds lemon flavor
  • 1 tablespoon lemon juice Use fresh juice
  • 2 large eggs Binds ingredients
  • 1 cup plain Greek yogurt Can be replaced with sour cream
  • 1/3 cup neutral oil Keeps loaf moist
  • 1/4 cup milk Any type
  • 1 teaspoon vanilla extract Balances flavors
  • 1-1.5 cups fresh blueberries Frozen blueberries can be used
  • 1 tablespoon flour (for tossing blueberries) Prevents sinking
  • as needed butter or nonstick spray For greasing pan
For the Glaze
  • 1 cup powdered sugar Sift if lumpy
  • 2 tablespoons additional lemon juice Enhances glaze flavor
  • 2 tablespoons lemon zest For added flavor
  • pinch salt Balances sweetness

Equipment

  • 9x5 inch loaf pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add lemon zest.
  3. In another bowl, combine eggs, yogurt, oil, milk, vanilla extract, and lemon juice. Mix until smooth.
  4. Pour wet ingredients into dry ingredients and fold together gently until just combined.
  5. Toss blueberries with flour and fold them gently into the batter.
  6. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45-55 minutes.
  7. Remove from oven, cool in the pan for 10 minutes, then transfer to a wire rack.
  8. Whisk together glaze ingredients until smooth, then drizzle over the cooled cake.
  9. Allow glaze to set for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For a more tart flavor, reduce sugar to 3/4 cup. Store in an airtight container for up to 5 days.

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