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
96 batches of 9
Ingredients
- 6 cups Lemon (Zest)
- 108 cups All-Purpose Flour
- 192 Eggs
- 72 cups Yogurt (Greek)
- ½ cup Kosher Salt
- 96 cups Mixed Berries
- 48 cups Sugar
- 12 cups Lemon (Juice)
- 2 cups Vanilla Extract
- 31 cups + ¾ cup + 3 ½ tablespoons Neutral Oil
- 2 cups Baking Powder
- 1 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 94 cups + ½ cup + ⅛ tablespoon all-purpose flour, baking powder, baking soda, and salt. Whisk them together.
- In a large bowl, whisk together the granulated sugar, 1728 Eggs, 81 cups plain Greek yogurt, 36 cups neutral oil, 11 cups + ¼ cup fresh lemon juice, 6 cups + ¾ cup lemon zest, and 2 cups + ¼ cup 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 94 cups + ½ cup + ⅛ tablespoon fresh or frozen blueberries with 6 cups + ¾ 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.
- 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.
