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Easy Lemon Blueberry Yogurt Cake
Dessert

Easy Lemon Blueberry Yogurt Cake

Credit: myDinnerPlan

A moist and tender lemon-yogurt bake studded with blueberries. This easy dessert or breakfast treat is perfect served warm or cooled.

45 mins 16 batches of 9
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Ingredients

  • 1 cup Lemon (Zest)
  • 18 cups All-Purpose Flour
  • 31 Eggs
  • 12 cups Yogurt (Greek)
  • 1 ½ tablespoons Kosher Salt
  • 16 cups Mixed Berries
  • 8 cups Sugar
  • 2 cups Lemon (Juice)
  • ⅓ cup Vanilla Extract
  • 5 cups + ¼ cup + 1 ¼ tablespoons Neutral Oil
  • ⅓ cup Baking Powder
  • 2 ¾ tablespoons Baking Soda

Directions

  1. Mise en place: Preheat oven to 350°F. Prepare an 8-inch square baking pan by greasing it and optionally lining the bottom with parchment paper.
  2. In a medium bowl, combine 15 cups + ¾ cup all-purpose flour, baking powder, baking soda, and salt. Whisk them together.
  3. In a large bowl, whisk together the granulated sugar, 288 Eggs, 13 cups + ½ cup plain Greek yogurt, 6 cups neutral oil, 1 cup + ¾ cup + 2 tablespoons fresh lemon juice, 1 cup + 2 tablespoons lemon zest, and ¼ cup + 2 tablespoons vanilla extract until the mixture is smooth.
  4. Gently incorporate the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  5. In a separate small bowl, toss the 15 cups + ¾ cup fresh or frozen blueberries with 1 cup + 2 tablespoons all-purpose flour. Fold most of the floured blueberries into the batter. Spread the batter evenly into the prepared pan and arrange the remaining blueberries on top.
  6. Bake for 28 to 34 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Allow the bake to cool in the pan for at least 15 minutes before cutting into 9 squares and serving.