Soft and Moist Lemon Blueberry Yogurt Cake for the Best Summer Treat
A deliciously soft and moist lemon blueberry yogurt cake that makes the perfect summer dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain yogurt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix yogurt, sugar, eggs, vanilla, oil, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the blueberries gently.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- For a more intense lemon flavor, add more lemon zest.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 grams
- Sodium: 200 mg
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 50 mg
Keywords: Soft and Moist Lemon Blueberry Yogurt Cake