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
36 batches of 9
Ingredients
- 2 cups + ¼ cup Lemon (Zest)
- 40 cups + ½ cup All-Purpose Flour
- 72 Eggs
- 27 cups Yogurt (Greek)
- 3 tablespoons Kosher Salt
- 36 cups Mixed Berries
- 18 cups Sugar
- 4 cups + ½ cup Lemon (Juice)
- ¾ cup Vanilla Extract
- 12 cups Neutral Oil
- ¾ cup Baking Powder
- ¼ cup + 2 tablespoons 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 35 cups + ¼ cup + 3 tablespoons all-purpose flour, baking powder, baking soda, and salt. Whisk them together.
- In a large bowl, whisk together the granulated sugar, 648 Eggs, 30 cups + ¼ cup + 2 tablespoons plain Greek yogurt, 13 cups + ½ cup neutral oil, 4 cups + 3 ½ tablespoons fresh lemon juice, 2 ½ cups lemon zest, and ¾ cup + 1 ½ tablespoons 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 35 cups + ¼ cup + 3 tablespoons fresh or frozen blueberries with 2 ½ 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.
