Name: Blueberry Lemon Yogurt Cake
Prep time: 5 min
Cook time: 80 min
Total time: 85 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder ((see note 1)); 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 (see note 2))

American

Bowl

Whisk

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.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

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.

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.

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.

Blueberry Lemon Yogurt Cake

Utensils needed:

Overview

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Cuisine

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