Dessertsculinaryhill5.0
Blueberry Lemon Yogurt Cake
This Blueberry Lemon Yogurt Cake is an easy quick bread made with Greek yogurt and juicy blueberries, fresh or frozen, and it's ready in under an hour.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 5 min🔥 Cook: 1h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●baking sheet
- ●knife
📝 Preparation Steps
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 flour, baking powder, and salt. Set aside.
baking powder (see note 1)2 teaspoons
3
In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
eggs4
4
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.
5
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.
Nutrition Facts
calories
359 kcal
fat Content
16 g
serving Size
1 slice
fiber Content
1 g
sugar Content
28 g
sodium Content
220 mg
protein Content
8 g
cholesterol Content
83 mg
carbohydrate Content
47 g
saturated Fat Content
12 g
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