How To Make Lemon Yogurt Cake with Blueberries
Delightfully light and zesty, this lemon yogurt cake is whipped up with fresh lemon, lemon yogurt, and filled with the yummy goodness of blueberries!
Preheat the oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray.
Whisk the flour, baking powder, baking soda, and salt together in a medium mixing bowl.
Combine the sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined.
Add the eggs and vanilla extract, and beat well.
Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition.
Stir in the lemon zest.
Pour ½ of the batter into the prepared pan. Spread evenly, and cover with 1 cup of blueberries.
Spread the remaining batter over the blueberries.
Place the remaining blueberries on top of the batter.
Bake in the preheated oven for about 50 minutes until a toothpick inserted into the middle comes out dry.
- Calories: 257.35kcal
- Fat: 9.96g
- Saturated Fat: 5.07g
- Trans Fat: 0.27g
- Monounsaturated Fat: 3.15g
- Polyunsaturated Fat: 1.00g
- Carbohydrates: 37.40g
- Fiber: 1.55g
- Sugar: 17.34g
- Protein: 5.08g
- Cholesterol: 66.44mg
- Sodium: 187.75mg
- Calcium: 83.29mg
- Potassium: 107.16mg
- Iron: 1.50mg
- Vitamin A: 81.49µg
- Vitamin C: 4.02mg
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