Lemon Blueberry Yogurt Cake Fresh and Flavorful Treat

Looking for a dessert that bursts with flavor? My Lemon Blueberry Yogurt Cake is just the treat you need! This simple recipe combines tangy lemons and sweet blueberries for a deliciously moist cake. Packed with fresh ingredients, it’s easy to whip up and perfect for any occasion. Ready to impress your friends and family? Let’s get started on this delightful baking journey!

Ingredients

List of Ingredients

– 1 cup plain yogurt

– 1 cup granulated sugar

– 1/3 cup vegetable oil

– 3 large eggs

– Zest of 1 large lemon

– Juice of 1 lemon

– 2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 1/2 cups fresh blueberries

– Optional: Powdered sugar for dusting

When I make Lemon Blueberry Yogurt Cake, I always start with the right ingredients. The yogurt keeps the cake moist and adds a nice tang. Sugar makes it sweet, while vegetable oil helps it stay tender. Eggs add structure and richness to the cake.

Lemon zest and juice brighten the flavor. The zest adds a strong lemon scent, while the juice brings a fresh taste. All-purpose flour is the base for this cake, giving it the right texture. Baking powder and baking soda help it rise, while salt brings out all the flavors.

Fresh blueberries are the star of this cake. They burst with juice as you bite into them. You can also dust the cake with powdered sugar for a sweet finish. This simple touch adds a nice look and flavor.

Suggested Tools

– Mixing bowls

– Whisk

– Spatula

– Cake pan

– Parchment paper

– Toothpick

To make this cake, you will need some basic tools. I recommend using mixing bowls for combining your ingredients. A whisk helps mix everything well, while a spatula is great for folding in the blueberries.

A cake pan is essential for baking. I like to use parchment paper to make removing the cake easier. Lastly, a toothpick is handy for checking if the cake is done. Just insert it in the center, and if it comes out clean, your cake is ready.

For the full recipe, check out the detailed steps to create this delicious treat!

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 350°F (175°C).

2. Grease and flour a 9-inch round cake pan. You can also line it with parchment paper.

3. In a large mixing bowl, combine 1 cup of plain yogurt, 1 cup of granulated sugar, and 1/3 cup of vegetable oil. Mix until it is smooth.

4. Add 3 large eggs one at a time. Beat well after each egg.

5. Stir in the zest and juice from 1 large lemon. Mix until everything is smooth.

Mixing Dry Ingredients

1. In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

2. Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix.

Baking the Cake

1. Gently fold in 1 1/2 cups of fresh blueberries. Ensure they are evenly mixed into the batter.

2. Pour the batter into the prepared cake pan. Spread it out evenly.

3. Bake for 30-35 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean.

4. Let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

5. If you want, dust the top with powdered sugar before serving. Enjoy your Lemon Blueberry Yogurt Cake!

For a complete recipe, check the Full Recipe above.

Tips & Tricks

Baking Tips

– Avoid overmixing the batter. This keeps the cake light and fluffy. Mix just until combined.

– Ensure egg temperature is at room temperature. This helps create a smooth batter and better rise.

Serving Suggestions

– Best served warm or at room temperature. This enhances the flavor and texture.

– Pair with whipped cream or vanilla ice cream. Both add a rich creaminess that complements the cake.

Presentation Ideas

– How to dust with powdered sugar. Use a fine sieve to evenly sprinkle sugar on top. It adds a lovely finish.

– Adding a lemon glaze for extra flavor. Mix powdered sugar with lemon juice for a tangy topping. Drizzle it over the cake for a bright touch.

For the full recipe, check out the details above!

Variations

Flavor Variations

You can switch up the fruits in this cake. Try using raspberries or strawberries. These fruits bring a new taste to your cake. You can also add spices like cinnamon or nutmeg. A pinch of these spices can enhance the flavor. Experiment with combinations to find your favorite mix.

Dietary Substitutions

For those needing gluten-free options, use almond or coconut flour instead of all-purpose flour. These flours work well and keep the cake moist. If you prefer dairy-free, swap the plain yogurt for a plant-based yogurt. There are many great options that taste just as good.

Mini Cakes or Muffins

You can make mini cakes or muffins using this recipe. To do this, pour the batter into a muffin tin. Fill each cup about two-thirds full. Bake for about 18-20 minutes. Check with a toothpick to see if they are done. This option is perfect for parties or snacks. You can enjoy them fresh and warm!

Storage Info

Storing Leftovers

To keep your Lemon Blueberry Yogurt Cake fresh, store it in the fridge. Wrap the cake well with plastic wrap or foil. You can also place it in an airtight container. This helps keep moisture in and prevents the cake from drying out. The cake will stay good for about five days in the fridge.

Freezing Instructions

If you want to save the cake for later, freezing it is a great option. First, let the cake cool completely. Then, slice it into portions. Wrap each slice in plastic wrap tightly. Place the wrapped slices in a freezer bag or airtight container. The cake can last up to three months in the freezer.

When you are ready to enjoy it, take a slice out and let it thaw in the fridge overnight. You can also warm it in the microwave for about 15-20 seconds. This brings back its fresh taste.

For the full recipe, check out the [Full Recipe].

FAQs

Common Questions

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just toss them in flour before adding them to the batter. This helps them stay suspended in the cake. Frozen berries may make the batter a bit wetter, so adjust your baking time.

How can I make the cake more moist?

To add moisture, try using full-fat yogurt or add an extra egg. You can also include a splash of milk or cream in the batter. These tweaks keep the cake soft and tender.

What other flavors can I add to the recipe?

You can blend in vanilla extract for extra flavor. Almond extract works well too. For a fun twist, try adding a little orange zest or juice. These flavors pair nicely with lemon and blueberries.

Troubleshooting Common Issues

Why did my cake sink in the middle?

Cakes often sink due to overmixing or too much liquid. Make sure you mix just until combined. Check your oven temperature too; if it’s too low, the cake may not rise properly.

How can I fix a dry cake?

To fix a dry cake, you can brush it with simple syrup. Mix equal parts sugar and water, then heat until the sugar dissolves. Pour it over the cake to add moisture. You can also serve it with whipped cream or yogurt for extra softness.

For the full recipe, check out the section above. Enjoy your baking!

This recipe offers a simple path to a delightful blueberry cake. You learned the key ingredients, must-have tools, and step-by-step instructions. I shared helpful tips for the best results and ways to make the cake your own. With various options for flavors and dietary needs, there’s something for everyone. Proper storage keeps the cake fresh, and the FAQs answer common questions. Now it’s time to bake and enjoy a delicious treat that fits any occasion. Your blueberry cake awaits, and I can’t wait for you to taste it!

Lemon Blueberry Yogurt Cake

Indulge in the perfect blend of flavors with this delightful Lemon Blueberry Yogurt Cake! This easy recipe features fresh blueberries, zesty lemon, and creamy yogurt for a moist and flavorful dessert that's sure to impress. In just 50 minutes, you can create a delicious cake that’s perfect for any occasion. Click through to discover the full recipe and bring this tasty treat to your table today!

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Ingredients

  

1 cup plain yogurt (Greek or regular)

1 cup granulated sugar

1/3 cup vegetable oil

3 large eggs

Zest of 1 large lemon

Juice of 1 lemon

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups fresh blueberries

Powdered sugar (for dusting, optional)

Instructions

 

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

In a large mixing bowl, combine the yogurt, sugar, and vegetable oil. Mix until well combined.

Add the eggs to the mixture, one at a time, beating well after each addition.

Stir in the lemon zest and lemon juice, mixing until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.

Pour the batter into the prepared cake pan and spread it out evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, dust the top with powdered sugar if desired before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8