Soft and Moist Lemon Blueberry Yogurt Cake for a Refreshing Treat
A delightful lemon blueberry yogurt cake that is soft and moist, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup plain yogurt
- ½ cup vegetable oil
- 3 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the yogurt, oil, eggs, lemon zest, and lemon juice.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into a greased cake pan and bake for 30-35 minutes.
- Let cool before serving.
Notes
- Use fresh lemons for the best flavor.
- Feel free to substitute frozen blueberries if fresh ones are not available.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg