Easy Lemon Blueberry Yogurt Cake
A moist and tender lemon-yogurt bake studded with blueberries. This easy dessert or breakfast treat is perfect served warm or cooled.
45 mins
29 batches of 9
Ingredients
- 1 cup + ¾ cup + 1 tablespoon Lemon (Zest)
- 32 cups + ½ cup + 2 tablespoons All-Purpose Flour
- 58 Eggs
- 21 cups + ¾ cup Yogurt (Greek)
- 2 ½ tablespoons Kosher Salt
- 29 cups Mixed Berries
- 14 cups + ½ cup Sugar
- 3 cups + ½ cup + 2 tablespoons Lemon (Juice)
- ½ cup + 1 ¾ tablespoons Vanilla Extract
- 9 cups + ½ cup + 2 ½ tablespoons Neutral Oil
- ½ cup + 1 ¾ tablespoons Baking Powder
- ¼ cup + ¾ tablespoon Baking Soda
Directions
- 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.
- In a medium bowl, combine 28 cups + ½ cup + ¾ tablespoon all-purpose flour, baking powder, baking soda, and salt. Whisk them together.
- In a large bowl, whisk together the granulated sugar, 522 Eggs, 24 cups + ¼ cup + 3 ½ tablespoons plain Greek yogurt, 10 cups + ¾ cup + 2 tablespoons neutral oil, 3 cups + ¼ cup + 2 ⅜ tablespoons fresh lemon juice, 2 cups lemon zest, and ¾ cup vanilla extract until the mixture is smooth.
- Gently incorporate the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- In a separate small bowl, toss the 28 cups + ½ cup + ¾ tablespoon fresh or frozen blueberries with 2 cups 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.
- Bake for 28 to 34 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bake to cool in the pan for at least 15 minutes before cutting into 9 squares and serving.
