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
71 batches of 9
Ingredients
- 4 cups + ¼ cup + 3 tablespoons Lemon (Zest)
- 79 cups + ¾ cup + 2 tablespoons All-Purpose Flour
- 142 Eggs
- 53 cups + ¼ cup Yogurt (Greek)
- ¼ cup + 2 tablespoons Kosher Salt
- 71 cups Mixed Berries
- 35 cups + ½ cup Sugar
- 8 cups + ¾ cup + 2 tablespoons Lemon (Juice)
- 1 ½ cups Vanilla Extract
- 23 cups + ½ cup + 2 ¼ tablespoons Neutral Oil
- 1 ½ cups Baking Powder
- ¾ 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 69 cups + ¾ cup + 2 ¼ tablespoons all-purpose flour, baking powder, baking soda, and salt. Whisk them together.
- In a large bowl, whisk together the granulated sugar, 1278 Eggs, 59 cups + ¾ cup + 2 ½ tablespoons plain Greek yogurt, 26 cups + ½ cup + 2 tablespoons neutral oil, 8 cups + ¼ cup + 1 ⅛ tablespoons fresh lemon juice, 5 cups lemon zest, and 1 cup + ½ cup + 2 ⅝ 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 69 cups + ¾ cup + 2 ¼ tablespoons fresh or frozen blueberries with 5 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.
