Description
A moist and zesty lemon blueberry cake made with yogurt for extra tenderness. This simple loaf or round cake is perfect for brunch, dessert, or teatime.
Ingredients
Scale
- 1 cup plain yogurt
- 3 eggs
- ¾ cup sugar
- Zest and juice of 1 lemon
- ½ cup vegetable oil
- 1 tsp vanilla extract (optional)
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup fresh or frozen blueberries
- Optional: 1 tbsp flour to coat blueberries
Instructions
- Preheat oven to 180°C (350°F). Grease a loaf or round cake pan and line with parchment if desired.
- In a large bowl, whisk together the yogurt, sugar, and eggs until smooth.
- Add lemon zest and juice, then mix in the oil and vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Toss blueberries with 1 tbsp flour to prevent sinking, then gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with lemon glaze if desired.
Notes
If using frozen blueberries, do not thaw to avoid coloring the batter. Add a simple lemon glaze (powdered sugar + lemon juice) for a citrusy finish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg