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For a perfect Lemon Blueberry Yogurt Cake, you need: - 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - Zest of 1 lemon - 1/4 cup lemon juice (freshly squeezed) - 1/2 teaspoon vanilla extract - 1/2 cup vegetable oil - 1 1/2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries These items create a moist and flavorful cake. The yogurt adds creaminess. The blueberries give bursts of sweet flavor. You can add some extras for fun: - Powdered sugar for dusting - Extra blueberries for garnish These optional ingredients make the cake look fancy. A dusting of sugar adds a sweet touch. Choose fresh blueberries. Look for ones that are plump and firm. Check the yogurt too; go for plain Greek yogurt with no added sugar. Fresh lemons are best for zest and juice. They give your cake a bright flavor. Lastly, use high-quality vanilla extract. This enhances the cake's taste. Start by preheating your oven to 350°F (175°C). This step is key for a well-baked cake. Grease and flour a 9-inch round cake pan. You can also line it with parchment paper for easy removal later. In a large mixing bowl, add 1 cup of plain Greek yogurt, 1 cup of granulated sugar, and 3 large eggs. Whisk them together until smooth and creamy. Next, add the zest of 1 lemon, 1/4 cup of freshly squeezed lemon juice, and 1/2 teaspoon of vanilla extract. Mix until everything is combined. Slowly drizzle in 1/2 cup of vegetable oil while whisking. This helps create a smooth batter. Take a separate bowl and sift together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Sifting ensures these dry ingredients mix well and helps the cake rise properly. Now, gently add the dry mixture to the wet ingredients. Stir just until combined. Be careful not to over-mix, as this can make the cake tough. Next, fold in 1 cup of fresh blueberries. Make sure they are evenly distributed throughout the batter for great flavor in every bite. Pour the batter into your prepared cake pan. Smooth the top with a spatula for an even finish. Bake the cake for about 30-35 minutes. Check if it's done by inserting a toothpick into the center. If it comes out clean, your cake is ready. Let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Optionally, dust the top with powdered sugar and add more blueberries for garnish. When making Lemon Blueberry Yogurt Cake, some mistakes can happen. First, don’t over-mix the batter. This can make the cake tough. Just mix until you see no flour. Second, use fresh blueberries. If they are frozen, they can weigh down the batter. Lastly, do not skip the lemon zest. It adds a bright flavor. To get the best cake texture, use room temperature ingredients. This helps the batter mix well. Sifting the dry ingredients is key, too. It makes the cake light and fluffy. When folding in blueberries, do it gently. This way, they stay whole and juicy. You can add more flavor to your cake. Try a bit of lemon extract for a stronger lemon taste. A dash of almond extract can add a nice twist. Another idea is to mix in some poppy seeds. They give a nice crunch and pair well with lemon. Adding herbs like basil or mint can also make it special. {{image_2}} If you have dietary needs, you can easily adjust this recipe. For a dairy-free option, swap Greek yogurt with coconut yogurt. Use almond milk or oat milk in place of regular milk if needed. For those who avoid eggs, try using flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This cake is great for adding different flavors. You can use lime zest and juice instead of lemon for a zesty twist. Try using raspberries or strawberries in place of blueberries. Mix it up by adding spices like cinnamon or nutmeg for warmth. You can also fold in some chopped nuts for crunch. You can serve this cake in many fun ways. Top it with whipped cream for a sweet touch. A scoop of vanilla ice cream pairs nicely with the lemon flavor. For a fresh look, add some mint leaves as garnish. Dusting with powdered sugar gives it a nice finish. You might even drizzle a simple lemon glaze on top for extra sweetness. To keep your lemon blueberry yogurt cake fresh, let it cool completely. Once cool, wrap the cake in plastic wrap. This helps keep it moist. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, consider refrigerating it. In the fridge, the cake stays fresh for about a week. Freezing your cake is simple. First, wrap it tightly in plastic wrap. Then, place the wrapped cake in a freezer bag. Label the bag with the date. You can freeze the cake for up to three months. When you're ready to enjoy it, take it out of the freezer. Let it thaw in the fridge overnight. This keeps the cake moist and tasty. If you want to serve the cake warm, preheat your oven to 350°F (175°C). Place the cake on a baking sheet. Heat it for about 10-15 minutes. Check it often to avoid drying it out. You can also microwave a slice for about 10-15 seconds. This is a quick way to enjoy a warm piece without losing flavor. Yes, you can use frozen blueberries. They work well in this cake. Make sure to toss them in a little flour before adding them to your batter. This helps keep them from sinking. The cake is done when a toothpick comes out clean. Insert it into the center of the cake. If it has wet batter, give it more time. Typically, it takes about 30 to 35 minutes to bake. You can use regular yogurt or sour cream. Both give a good texture. You can also try buttermilk for a tangy flavor. Just remember to adjust the liquid in your recipe. Stored in an airtight container, the cake lasts about three days at room temperature. If you keep it in the fridge, it can last up to a week. Yes, you can make this cake gluten-free. Use a gluten-free flour blend. Make sure it has a good texture for baking. Adjust the baking time as needed. This blog post covered all you need to make a great cake. We discussed the essential and optional ingredients to create the base. I shared step-by-step instructions, from mixing flavors to baking. You learned tips on avoiding mistakes and perfecting texture. I also included fun variations to meet your needs. Finally, I provided storage techniques to keep your cake fresh. With these insights, you can bake with confidence and enjoy delicious results. Happy baking!

Lemon Blueberry Yogurt Cake

Indulge in the delightful flavors of Lemon Blueberry Yogurt Cake that will brighten up your dessert table! This easy recipe combines tangy lemon and juicy blueberries with creamy Greek yogurt for a moist, delicious treat. Perfect for any occasion, it's as simple to make as it is tasty! Click through to explore the full recipe and impress your family and friends with this refreshing dessert. Don't miss out on this sweet addition to your baking repertoire!
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Ingredients
  

1 cup plain Greek yogurt

1 cup granulated sugar

3 large eggs

Zest of 1 lemon

1/4 cup lemon juice (freshly squeezed)

1/2 teaspoon vanilla extract

1/2 cup vegetable oil

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (plus extra for garnish)

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, whisk together the Greek yogurt, granulated sugar, and eggs until smooth and creamy.

      Add in the lemon zest, lemon juice, and vanilla extract, and mix until well combined.

        Slowly drizzle in the vegetable oil while continuing to whisk until the batter is smooth.

          In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

            Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix.

              Fold in the fresh 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 for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.

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

                      Once cooled, you can dust the top with powdered sugar and garnish with additional blueberries if desired.

                        Prep Time: 15 min | Total Time: 1 hr | Servings: 8

                          - Presentation Tips: Serve the cake on a beautiful cake stand, and drizzle a thin icing made from powdered sugar and lemon juice on top for an extra touch of sweetness. Add fresh mint leaves for color.