Blueberry Yogurt Cake
15
45
8
Recipe
ingredients
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup plain or vanilla yogurt
½ cup sugar
2 large eggs
½ cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 lemon juice (optional)
Zest of 1 lemon (optional)
directions
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf or cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the yogurt, sugar, eggs, oil (or butter), and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing. This ensures a light and airy texture for your yogurt cake with blueberries.
- Toss the blueberries in flour, then fold them into the batter along with the lemon zest.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
