Lemon Blueberry Yogurt Cake
Lemon Blueberry Yogurt Cake
Ingredients
For the Lemon Blueberry Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 large egg
- 1 cup plain whole milk yogurt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, rinsed and dried
- butter, for greasing pan, as needed
- all-purpose flour, for dusting pan, as needed
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- 1
Preheat your oven to 350°F. Grease and flour an 8x4 inch loaf pan, or line with parchment paper.
⏱️ 2 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the lemon zest and whisk again to distribute evenly.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the large egg, plain whole milk yogurt, vegetable oil, and vanilla extract until well combined.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 5
Gently fold in the fresh blueberries. If desired, toss the blueberries with 1 teaspoon of flour before adding to prevent them from sinking.
⏱️ 2 min
- 6
Pour the batter into the prepared loaf pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 7
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10 min
- 8
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Add more lemon juice a few drops at a time if the glaze is too thick, or more powdered sugar if it's too thin.
⏱️ 3 min
- 9
Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set for about 15 minutes before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Yogurt Cake
Ingredients
For the Lemon Blueberry Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 large egg
- 1 cup plain whole milk yogurt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, rinsed and dried
- butter, for greasing pan, as needed
- all-purpose flour, for dusting pan, as needed
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- 1
Preheat your oven to 350°F. Grease and flour an 8x4 inch loaf pan, or line with parchment paper.
⏱️ 2 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the lemon zest and whisk again to distribute evenly.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the large egg, plain whole milk yogurt, vegetable oil, and vanilla extract until well combined.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
Gently fold in the fresh blueberries. If desired, toss the blueberries with 1 teaspoon of flour before adding to prevent them from sinking.
⏱️ 2 min - 6
Pour the batter into the prepared loaf pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 7
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10 min - 8
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Add more lemon juice a few drops at a time if the glaze is too thick, or more powdered sugar if it's too thin.
⏱️ 3 min - 9
Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set for about 15 minutes before slicing and serving.
⏱️ 15 min