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Soft and Moist Lemon Blueberry Yogurt Cake Recipe

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A soft and moist lemon blueberry yogurt cake with bright citrus flavor and bursts of juicy blueberries. Greek yogurt keeps the loaf tender and rich, making it perfect for breakfast, brunch, or a light dessert.

Ingredients

3 large eggs

1 cup (200 gr) sugar

2 lemons, zest and juice (about 1/3 cup)

8 oz (225 gr) plain Greek yogurt

4 oz (115 gr) butter, melted

1 teaspoon vanilla extract

2 cups (240 gr) all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

6 oz (170 gr) blueberries

Powdered sugar, for topping

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, beat the eggs and sugar with a whisk or hand mixer until light and slightly fluffy.
  3. Add the lemon zest, lemon juice, Greek yogurt, melted butter, and vanilla extract. Mix until well combined.
  4. Sift in the flour, salt, and baking powder. Stir gently until just combined, avoiding overmixing.
  5. Fold the blueberries into the batter with a spatula until evenly distributed.
  6. Pour the batter into a 1-pound loaf pan lined with parchment paper or well greased. Sprinkle a few extra blueberries on top if desired.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool completely before removing from the pan. Dust with powdered sugar before serving.

Notes

  • Toss blueberries in a small amount of flour before adding to the batter to help prevent sinking.
  • Frozen blueberries can be used; add them directly without thawing.
  • For a lemon glaze, mix powdered sugar with fresh lemon juice and drizzle over the cooled cake.
  • Substitute half of the all-purpose flour with whole wheat flour for added fiber.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Slices can be wrapped and frozen for up to 2 months.

Nutrition

Find it online: https://recipesbyjanet.com/soft-and-moist-lemon-blueberry-yogurt-cake-recipe/