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
62 batches of 9
Ingredients
- 3 cups + ¾ cup + 2 tablespoons Lemon (Zest)
- 69 cups + ¾ cup All-Purpose Flour
- 124 Eggs
- 46 cups + ½ cup Yogurt (Greek)
- ¼ cup Kosher Salt
- 62 cups Mixed Berries
- 31 cups Sugar
- 7 cups + ¾ cup Lemon (Juice)
- 1 cup + ¼ cup + ⅔ tablespoon Vanilla Extract
- 20 cups + ½ cup + 2 ⅓ tablespoons Neutral Oil
- 1 cup + ¼ cup + ⅔ tablespoon Baking Powder
- ½ cup + 2 ¼ 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 61 cups + ½ tablespoon all-purpose flour, baking powder, baking soda, and salt. Whisk them together.
- In a large bowl, whisk together the granulated sugar, 1116 Eggs, 52 cups + ¼ cup + 1 tablespoon plain Greek yogurt, 23 cups + ¼ cup neutral oil, 7 cups + ¼ cup + ¼ tablespoon fresh lemon juice, 4 cups + ¼ cup + 1 ¾ tablespoons lemon zest, and 1 cup + ¼ cup + 3 ¼ 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 61 cups + ½ tablespoon fresh or frozen blueberries with 4 cups + ¼ cup + 1 ¾ 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.
- 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.
