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
63 batches of 9
Ingredients
- 4 cups Lemon (Zest)
- 70 cups + ¾ cup + 2 tablespoons All-Purpose Flour
- 126 Eggs
- 47 cups + ¼ cup Yogurt (Greek)
- ¼ cup Kosher Salt
- 63 cups Mixed Berries
- 31 cups + ½ cup Sugar
- 7 cups + ¾ cup Lemon (Juice)
- 1 ¼ cups Vanilla Extract
- 20 cups + ¾ cup + 3 ⅔ tablespoons Neutral Oil
- 1 ¼ cups Baking Powder
- ⅔ cup 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 62 cups all-purpose flour, baking powder, baking soda, and salt. Whisk them together.
- In a large bowl, whisk together the granulated sugar, 1134 Eggs, 53 cups + 2 ½ tablespoons plain Greek yogurt, 23 cups + ½ cup + 2 tablespoons neutral oil, 7 cups + ¼ cup + 2 ⅛ tablespoons fresh lemon juice, 4 cups + ¼ cup + 2 ⅞ tablespoons lemon zest, and 1 ½ cups 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 62 cups fresh or frozen blueberries with 4 cups + ¼ cup + 2 ⅞ 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.
