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Easy Lemon Blueberry Yogurt Cake
Dessert

Easy Lemon Blueberry Yogurt Cake

Credit: myDinnerPlan

A moist and tender lemon-yogurt bake studded with blueberries. This easy dessert or breakfast treat is perfect served warm or cooled.

45 mins 7 batches of 9
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Ingredients

  • ¼ cup + 3 tablespoons Lemon (Zest)
  • 8 cups All-Purpose Flour
  • 13 Eggs
  • 5 cups + ¼ cup Yogurt (Greek)
  • 1 ¾ teaspoons Kosher Salt
  • 7 cups Mixed Berries
  • 3 cups + ½ cup Sugar
  • ¾ cup + 2 tablespoons Lemon (Juice)
  • 2 ¼ tablespoons Vanilla Extract
  • 2 cups + ¼ cup + 1 ¼ tablespoons Neutral Oil
  • 2 ¼ tablespoons Baking Powder
  • 1 tablespoon Baking Soda

Directions

  1. 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.
  2. In a medium bowl, combine 6 cups + ¾ cup + 2 ¼ tablespoons all-purpose flour, baking powder, baking soda, and salt. Whisk them together.
  3. In a large bowl, whisk together the granulated sugar, 126 Eggs, 6 cups plain Greek yogurt, 2 cups + ½ cup + 2 tablespoons neutral oil, ¾ cup + 1 tablespoons fresh lemon juice, ½ cup lemon zest, and 2 ½ tablespoons vanilla extract until the mixture is smooth.
  4. Gently incorporate the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  5. In a separate small bowl, toss the 6 cups + ¾ cup + 2 ¼ tablespoons fresh or frozen blueberries with ½ cup 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.
  6. Bake for 28 to 34 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Allow the bake to cool in the pan for at least 15 minutes before cutting into 9 squares and serving.