Lemon Blueberry Yogurt Cake
A delightful and moist cake bursting with fresh blueberries and a zesty lemon flavor. Perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
Ingredients
- 250 g All-Purpose Flour
- 200 g Granulated Sugar
- 240 g Plain Yogurt
- 2 large Eggs
- 120 ml Vegetable Oil
- 1 tablespoon Lemon Zest
- 2 tablespoons Lemon Juice
- 150 g Blueberries
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk together sugar, yogurt, eggs, oil, lemon zest, and lemon juice.
- Whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in blueberries.
- Pour batter into the prepared pan.
- Bake for 35-40 minutes, or until a skewer comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve.
Notes
For extra lemon flavor, brush the cooled cake with a simple lemon syrup.
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Sodium: 150mg