Soft and Moist Lemon Blueberry Yogurt Cake
A delightful and easy-to-make cake bursting with fresh blueberries and tangy lemon, perfect for brunch or dessert.
Ingredients
Wet ingredients
- 3 large eggs
- 1 cup sugar 200 gr
- 2 pieces lemons, zest and juice (about 1/3 cup)
- 8 oz plain Greek yogurt 225 gr
- 4 oz butter, melted 115 gr
- 1 teaspoon vanilla extract
Dry ingredients
- 2 cups all-purpose flour 240 gr
- 1/4 teaspoon salt
- 2 teaspoons baking powder
Extras
- 6 oz blueberries 170 gr
- to taste Powdered sugar for topping
Instructions
Preparation
- Preheat your oven to 350F (180C).
- In a large bowl, combine the eggs and sugar. Beat them well using either a hand mixer or a whisk until light and fluffy.
- Add the lemon zest and juice, Greek yogurt, melted butter, and vanilla extract to the bowl. Mix everything until well combined.
- Sift in the flour, salt, and baking powder, giving it a gentle stir until just combined. Be careful not to overmix!
- Fold in the blueberries gently to keep them whole.
- Pour the batter into a 1-pound loaf baking pan lined with parchment paper or greased well. If desired, sprinkle a few extra blueberries on top for a lovely finish.
Baking
- Bake in the preheated oven for 50-60 minutes. It’s ready when a toothpick inserted in the center comes out clean.
- Let the cake cool, then sprinkle a dusting of powdered sugar and enjoy your masterpiece!
Notes
For a refreshing experience, serve with whipped cream or yogurt. Store in an airtight container at room temperature for up to three days; freeze individual slices wrapped for up to three months.