Blueberry Lemon Yogurt Cake

There’s something truly magical about baking, and when I think of a dish that embodies that joy, I instantly think of Blueberry Lemon Yogurt Cake. The scent of fresh blueberries and tangy lemon zest wafting through the kitchen immediately transports me to a sunny spring morning, perhaps on a relaxing Sunday with family. This cake isn’t just a treat; it’s a celebration of simple ingredients coming together to create something delightful. Whenever I bake this cake, I’m reminded of the beautiful balance between sweet and tart, which always brings a smile to my face. It’s the perfect dessert to accompany afternoon tea or to share at a gathering with friends. Each slice is moist, fluffy, and bursting with flavor, making it a hit for everyone, from kids to adults.

Blueberry Lemon Yogurt Cake Ingredients

The ingredients for this delightful cake are simple yet powerful. Each component has a specific role that contributes to the overall flavor and texture, ensuring that every bite is a burst of deliciousness. The key players here, such as the fresh blueberries and yogurt, work together to create a moist and flavorful cake that you’ll want to make again and again.

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 cup plain Greek yogurt
• 4 eggs
• 2 teaspoons lemon zest
• 1/2 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 6 ounces fresh blueberries or 1 cup frozen

Cooking Method for Blueberry Lemon Yogurt Cake

Making Blueberry Lemon Yogurt Cake is a breeze, and you’ll find yourself enjoying the process as much as the outcome. Let’s dive into the steps of creating this delightful cake that’s sure to become a favorite in your household.

1. Begin by moving an oven rack to the middle position and preheating your oven to 350 degrees. This ensures that your cake bakes evenly.
2. Next, line a loaf pan with parchment paper to prevent sticking, and coat it with nonstick cooking spray. This step is crucial for easy removal after baking.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use, as it helps to create the structure of the cake.
4. In a large bowl, combine the granulated sugar, Greek yogurt, eggs, lemon zest, and vanilla extract. Whisk these ingredients together until they are smooth and well incorporated.
5. Gradually add the dry ingredients from the medium bowl into the wet ingredients in three batches. Whisk after each addition to ensure everything is combined without lumps.
6. Now it’s time to fold in the vegetable oil carefully. Stir until everything is uniformly mixed but be gentle to keep the batter light and airy.
7. Finally, fold in the blueberries gently, just until they are incorporated. Be careful not to overmix, as this can break the berries and turn your batter purple.
8. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
9. Bake the cake in the preheated oven for about one hour. To check if it’s done, insert a toothpick into the center; it should come out clean.
10. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. This cooling time makes it easier to remove from the pan.
11. To remove the cake, run a sharp knife around the inside edges of the loaf pan. Carefully flip the cake out onto a wire rack set over a baking sheet. Allow it to cool completely before slicing.

Ways to Adapt This Recipe

This recipe is quite versatile, and there are numerous ways to make it your own! Here are some ideas for adapting Blueberry Lemon Yogurt Cake to suit your taste or dietary needs.

• Storage: If you have leftovers, store them in an airtight container at room temperature for up to three days. Alternatively, you can refrigerate it for a week.
• Freezing: This cake freezes beautifully. Wrap it tightly in plastic wrap and place it in an airtight bag. Thaw at room temperature when you’re ready to enjoy it again.
• Variations: For a different flavor, try adding other berries, such as raspberries or strawberries. Both will complement the lemon wonderfully.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend to make this cake gluten-free without sacrificing flavor.
• Less Sugar: If you’re looking to cut down on sugar, you can reduce the amount of granulated sugar or use a sugar substitute that measures like sugar.

Pairing Suggestions for Blueberry Lemon Yogurt Cake

When it comes to serving Blueberry Lemon Yogurt Cake, the possibilities are endless. Here are some delicious pairing suggestions that will enhance your experience.

• Tea Time: This cake pairs beautifully with a cup of herbal tea, especially chamomile or green tea, making it a perfect afternoon treat.
• Breakfast Delight: Serve slices with a dollop of Greek yogurt and a sprinkle of granola for a wholesome breakfast option.
• Fresh Fruits: Complement the cake with a side of fresh berries for a pop of color and additional freshness.
• Seasonal Celebrations: Ideal for spring and summer gatherings, this cake is a lovely addition to brunch or garden parties.
• Ice Cream Side: Try serving it warm with a scoop of vanilla or lemon ice cream to elevate the dessert experience.

FAQ

Conclusion

Blueberry Lemon Yogurt Cake is a delightful blend of flavors that perfectly captures the essence of springtime baking. Its moist texture and vibrant taste make it a standout dessert that everyone will love. I encourage you to try making this cake; it’s not just delicious, but also a joy to bake. Share it with family and friends, and watch as smiles spread around the table!

Blueberry Lemon Yogurt Cake

The ultimate comfort food, Blueberry Lemon Yogurt Cake is moist, fluffy, and bursting with flavor. This easy weeknight dessert combines the sweet and tart notes of fresh blueberries and zesty lemon, making it irresistible. Enjoy a slice today and bring a little sunshine to your table!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 0.25 teaspoons Salt
• 1 cups Granulated Sugar
• 1 cups Plain Greek Yogurt
• 4 Eggs
• 2 teaspoons Lemon Zest
• 0.5 teaspoons Vanilla Extract
• 0.5 cups Vegetable Oil
• 6 ounces Fresh Blueberries

Equipment

• Oven
• Baking Sheet
• Chef's Knife
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Move an oven rack to the middle position and preheat oven to 350 degrees. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk together granulated sugar, Greek yogurt, eggs, lemon zest, and vanilla extract. Add the dry ingredients in 3 batches, whisking to incorporate after each addition.
4. Fold in vegetable oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
5. Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
6. Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.

Notes

• Baking Powder: Quick breads such as loaf breads use chemical leavening agents like baking powder instead of yeast.
• Blueberries: You can use either fresh or frozen blueberries. If using frozen, stir them in with minimal strokes.
• Yield: This recipe makes 1 loaf cake, enough for 8 slices.
• Storage: Store in an airtight container at room temperature for 3 days.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.