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To make this delicious cake, you will need the following ingredients: - 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - Zest of 2 lemons - 1/4 cup fresh lemon juice - 1/2 cup vegetable oil - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup fresh blueberries (or frozen, if desired) - Powdered sugar for dusting (optional) These ingredients create a cake that is moist and bursting with flavor. The yogurt adds a nice texture and tang, while the blueberries bring sweetness and color. You will need a few tools to make this cake: - 9-inch round cake pan - Mixing bowls - Whisk - Spatula - Measuring cups and spoons - Wire rack for cooling Having the right gear makes the process smooth and fun. A good whisk helps blend the ingredients well. A spatula is key for folding in the blueberries without breaking them. If you have dietary needs, here are some easy swaps: - Greek yogurt: Use dairy-free yogurt for a vegan option. - Granulated sugar: Opt for coconut sugar or a sugar substitute to cut calories. - Eggs: Replace each egg with 1/4 cup applesauce or a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water). - All-purpose flour: Use almond flour or a gluten-free blend for gluten-free diets. These substitutions keep the cake tasty while meeting dietary needs. Enjoy making your cake just the way you like it! {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step is crucial for even baking. While the oven warms up, grease a 9-inch round cake pan. You can also line it with parchment paper to help with removal later. Next, grab a mixing bowl. In this bowl, whisk together 1 cup of plain Greek yogurt and 1 cup of granulated sugar. Mix until it is smooth. Then, add 3 large eggs, the zest of 2 lemons, and 1/4 cup of fresh lemon juice. Stir until everything is well combined. Now, slowly drizzle in 1/2 cup of vegetable oil while you whisk. This helps to blend the oil evenly into the mixture. 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. Carefully fold the dry ingredients into the wet mixture. Be gentle! You want to mix until just combined. It’s okay to have a few lumps. Finally, fold in 1 cup of fresh blueberries. Make sure they are spread evenly in the batter. Pour the batter into your prepared cake pan. Use a spatula to smooth the top. Place the pan in the preheated oven. Bake for 30 to 35 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready. After baking, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. To make your Blueberry Lemon Yogurt Cake light and fluffy, avoid overmixing the batter. When you fold in the dry ingredients, do it gently. Leave some lumps; they are okay! This keeps the cake from getting tough. Use room temperature eggs; they mix better. Also, the Greek yogurt adds moisture and a soft crumb. You can boost the lemon flavor by adding more zest. The zest gives a bright taste. Consider adding a splash of vanilla extract; it can add depth. For a twist, try mixing in a bit of almond extract. The blueberries bring a sweet burst. If you want more tartness, add a bit of lemon juice to the blueberries before folding them in. For a stunning look, slice the cake into wedges. Serve it with fresh blueberries on the side. A light dusting of powdered sugar makes it look fancy. You can also add a dollop of whipped cream or a scoop of vanilla ice cream. This adds a nice contrast to the cake's tangy flavor. Enjoy the vibrant colors and textures! Pro Tips Use Room Temperature Ingredients: For a smoother batter, make sure your eggs and yogurt are at room temperature before mixing. Don’t Overmix the Batter: Gently fold the dry ingredients into the wet ingredients to avoid a tough cake. A few lumps are okay! Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding. Check for Doneness: Start checking your cake a few minutes before the recommended baking time to prevent overbaking. A toothpick should come out clean. {{image_2}} You can switch up the blueberries in this cake. Try raspberries for a tart twist. Strawberries add sweetness and color, while blackberries offer a deep flavor. You can also mix fruits for fun! Just make sure to keep the total amount the same. This way, the cake remains moist and delicious. Lemon is bright and zesty, but you can explore other flavors too. Try orange zest and juice for a sweeter taste. Almond extract can add a nice nutty note. For a touch of spice, consider adding cinnamon or nutmeg. These flavors mix well with the yogurt base and enhance every bite. Making this cake gluten-free is simple. Just use a gluten-free flour blend instead of all-purpose flour. For a vegan version, replace eggs with flax eggs or applesauce. Use a plant-based yogurt to keep the creamy texture. Both versions still taste amazing, so don’t hesitate to try them! To keep your blueberry lemon yogurt cake fresh, store it in an airtight container. This stops air and moisture from ruining the cake's texture. If you have leftover slices, wrap them tightly in plastic wrap before placing them in the container. The cake stays soft and moist this way. You can freeze this cake if you want to save it for later. First, let it cool completely. Then wrap the whole cake, or slices, in plastic wrap. Place it in a freezer-safe bag or container. It freezes well for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. This cake stays fresh for about three days at room temperature. If you keep it in the fridge, it lasts about a week. Always check for any signs of spoilage, like a change in smell or texture. You want to enjoy this cake at its best! To make a dairy-free Blueberry Lemon Yogurt Cake, use a plant-based yogurt. Almond, coconut, or soy yogurt works well. These options keep the cake moist and flavorful. Use the same amount as the Greek yogurt in the recipe. Also, make sure your other ingredients, like the eggs and oil, are dairy-free. Yes, you can use frozen blueberries in this cake. They work just as well as fresh ones. Just remember to add them straight from the freezer. Do not thaw them first, as this helps keep the batter from turning blue. Frozen blueberries may sink a bit more, but they will still taste great. If you need a substitute for Greek yogurt, try sour cream or buttermilk. Both give a similar texture and tangy flavor. You can also use regular yogurt, but the cake may be less thick. For a vegan option, use a plant-based yogurt as mentioned earlier. This blog post covered how to make Blueberry Lemon Yogurt Cake, from ingredients to storage. You learned about key ingredients, necessary gear, and substitutions for diets. I detailed each step, ensuring you can easily follow along. I also shared tips for texture and taste, plus exciting variations for everyone’s preference. Remember, proper storage keeps your cake fresh longer. Enjoy baking this delightful cake, and feel free to experiment with flavors and fruits. Your kitchen is the perfect place for creativity!

Blueberry Lemon Yogurt Cake

A moist and flavorful cake infused with fresh blueberries and zesty lemon, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • Powdered sugar for dusting optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. You can also line it with parchment paper for easier removal.
  • In a mixing bowl, whisk together the Greek yogurt and granulated sugar until smooth and creamy.
  • Add the eggs, lemon zest, and lemon juice to the yogurt mixture, and mix until fully incorporated.
  • Gradually drizzle in the vegetable oil while whisking to combine.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Slowly fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—it's okay if there are a few lumps.
  • Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
  • Optional: Once cooled, dust the top with powdered sugar for a delightful finish.

Notes

Slice the cake into wedges and serve with additional fresh blueberries on the side. A dollop of whipped cream or a scoop of vanilla ice cream complements the cake beautifully!
Keyword blueberry, cake, dessert, lemon, yogurt