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
1 batch of 9
Ingredients
- 1 tablespoon Lemon (Zest)
- 1 cup + 2 tablespoons All-Purpose Flour
- 2 Eggs
- ¾ cup Yogurt (Greek)
- ¼ teaspoon Kosher Salt
- 1 cup Mixed Berries
- ½ cup Sugar
- 2 tablespoons Lemon (Juice)
- 1 teaspoon Vanilla Extract
- ⅓ cup Neutral Oil
- 1 teaspoon Baking Powder
- ½ teaspoon 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 1 cup all-purpose flour, baking powder, baking soda, and salt. Whisk them together.
- In a large bowl, whisk together the granulated sugar, 18 Eggs, ¾ cup + 1 ½ tablespoons plain Greek yogurt, ¼ cup + 2 tablespoons neutral oil, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon 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 1 cup fresh or frozen blueberries with 1 tablespoon 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.
