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
84 batches of 9
Ingredients
- 5 cups + ¼ cup Lemon (Zest)
- 94 cups + ½ cup All-Purpose Flour
- 168 Eggs
- 63 cups Yogurt (Greek)
- ¼ cup + 3 tablespoons Kosher Salt
- 84 cups Mixed Berries
- 42 cups Sugar
- 10 cups + ½ cup Lemon (Juice)
- 1 ¾ cups Vanilla Extract
- 27 cups + ¾ cup + 3 ½ tablespoons Neutral Oil
- 1 ¾ cups Baking Powder
- ¾ cup + 2 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 82 cups + ½ cup + 3 tablespoons all-purpose flour, baking powder, baking soda, and salt. Whisk them together.
- In a large bowl, whisk together the granulated sugar, 1512 Eggs, 70 cups + ¾ cup + 2 tablespoons plain Greek yogurt, 31 cups + ½ cup neutral oil, 9 ¾ cups fresh lemon juice, 6 cups lemon zest, and 2 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 82 cups + ½ cup + 3 tablespoons fresh or frozen blueberries with 6 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.
