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Lemon Yogurt Cake with Blueberries
Lemon Yogurt Cake with Blueberries
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Lemony yogurt cake with fresh blueberries.
Ingredients:
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 4.5 tablespoons butter, softened
  • 2 large eggs
  • 2 (6 ounce) containers lemon-flavored yogurt
  • 1 teaspoon lemon zest
  • 2 cups fresh blueberries
Instructions:
  • Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with cooking spray.
  • Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, whisk until well mixed.
  • In a separate bowl, cream together the sugar and butter until smooth. Mix in eggs and vanilla extract until well combined. Gradually add the flour mixture and lemon yogurt, alternating between the two, stirring thoroughly after each addition. Fold in the lemon zest.
  • Spread half of the batter in the pan, ensuring it covers the surface evenly. Top with 1 cup of blueberries, then spread the rest of the batter over the blueberries. Finally, garnish the top with the remaining blueberries.
  • Bake in the preheated oven for about 50 minutes until a toothpick inserted into the middle comes out dry.

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