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- 1 cup plain Greek yogurt - 1 cup granulated sugar - 1/2 cup vegetable oil - 3 large eggs, at room temperature - Zest of 1 lemon (about 1 tablespoon) - 1/4 cup freshly squeezed lemon juice - 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 optional dusting You can swap plain Greek yogurt with regular yogurt. This keeps it creamy and tasty. Instead of vegetable oil, you could use melted coconut oil. It adds a nice hint of flavor. If you want to lower sugar, try reducing it by a third. The cake will still taste great but be less sweet. You can also use whole wheat flour for a heartier option. Just know it may change the texture a bit. For a beautiful touch, dust the cooled cake with powdered sugar. This simple dusting makes it look fancy. You can also add more fresh blueberries on top. This adds color and a burst of flavor. If you want extra richness, serve it with whipped cream or a scoop of vanilla ice cream. These toppings make each slice even more enjoyable! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This temperature helps the cake rise well. Take a 9-inch round cake pan and grease it with butter or oil. You can also dust it with flour. If you want to make it easier to remove the cake later, use parchment paper. In a large mixing bowl, add 1 cup of plain Greek yogurt, 1 cup of granulated sugar, and 1/2 cup of vegetable oil. Use a whisk to mix these ingredients. You want the mixture to be smooth and well blended. This step adds moisture and flavor to your cake. In another bowl, whisk 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. Make sure everything mixes evenly. Next, slowly add this dry mix to the wet ingredients. Use a spatula to fold them together gently. Be careful not to over-mix, as this can make the cake dense. Gently fold in 1 cup of fresh blueberries into the batter. Pour this mixture into your prepared cake pan. Bake the cake for 35 to 40 minutes. To check if it's done, insert a toothpick into the center. It should come out clean or with just a few crumbs. When it’s ready, let it cool in the pan for about 10 minutes before moving it to a wire rack. To get a light, fluffy cake, use room temperature eggs. Cold eggs can chill the batter, which might lead to a dense texture. Also, mix the dry and wet ingredients just until combined. Over-mixing can create a tougher cake. Folding in blueberries gently helps keep them whole and adds to the cake's fluffiness. Add more lemon zest for a zesty kick. You can also mix in a pinch of cinnamon or vanilla extract. If you want to make it sweeter, try adding a bit more sugar. Fresh herbs like thyme or basil can give a nice twist if you're feeling adventurous. Avoid using cold ingredients; they can affect the batter's rise. Don't skip the baking powder or soda, as they help the cake rise. If you forget to grease your pan, the cake might stick and break apart. Lastly, be patient when cooling; cutting too soon can lead to a crumbly mess. Pro Tips Use Room Temperature Ingredients: Ensure that your eggs are at room temperature before adding them to the batter. This helps create a smoother mixture and results in a lighter cake. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle! Fresh Blueberries Are Best: For optimal flavor and texture, use fresh blueberries instead of frozen. If you use frozen, be sure to toss them in a little flour to prevent them from sinking. Check for Doneness: To ensure your cake is perfectly baked, insert a toothpick into the center. It should come out clean or with a few crumbs attached, but not wet batter. {{image_4}} You can add other fruits to this cake for extra flavor. Try using raspberries, strawberries, or peaches. Each fruit brings its own taste and color. Mix in about one cup of your chosen fruit, just like you do with blueberries. This keeps the cake moist and adds a fun twist. If you use frozen fruits, thaw and drain them first. This way, your cake won’t get too wet. While Greek yogurt works best for this recipe, you can try other yogurt types. Regular yogurt or plant-based yogurt can be great options. Just make sure it is plain and unsweetened. If you choose flavored yogurt, cut back on the sugar in the recipe. This will help maintain the right sweetness in your cake without making it too sugary. You can swap out flavors to make this cake your own. Instead of lemon zest, try orange or lime zest. The cake will have a different taste but remain just as delicious. You might also add a splash of vanilla or almond extract to the wet mix. This gives your cake a lovely aroma and a hint of extra flavor. Experiment with these swaps to find your favorite combination! To keep your Blueberry Lemon Yogurt Cake fresh, let it cool completely. Wrap the cake tightly in plastic wrap. You can also use an airtight container. Store it at room temperature for up to three days. If you want it to last longer, refrigerate it. In the fridge, it stays good for about one week. Freezing is a great way to save leftovers. To freeze, slice the cake into pieces. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Label the bag with the date. You can freeze the cake for up to three months. When you are ready to eat it, remove the slices and let them thaw at room temperature. If you want to warm up your cake, it's easy! Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat them for about 10 to 15 minutes. This will bring back the soft texture and flavor. You can also use a microwave. Heat each slice for about 15-20 seconds. Enjoy your cake warm or at room temperature! Yes, you can make this recipe gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Brands like Bob's Red Mill or King Arthur Flour have good options. Just make sure the blend has a good mix of flours, starches, and binders. This way, your cake will still rise and taste great! To make a dairy-free version, swap the plain Greek yogurt for a dairy-free yogurt. Look for coconut or almond yogurt. You can also use a dairy-free milk, like almond or oat milk, instead of the yogurt for a lighter cake. Just ensure these choices are thick and creamy for the best texture. You can serve this cake with many tasty options. Here are some ideas: - A scoop of vanilla ice cream - Whipped cream - Fresh fruit, like strawberries or raspberries - A drizzle of lemon glaze - Mint leaves for a fresh touch These pairings will add flavor and make your dessert even more delightful! This blog post guides you through making a delicious Blueberry Lemon Yogurt Cake. We discussed the key ingredients, measurements, and optional toppings. You learned step-by-step instructions for mixing, baking, and getting the perfect texture. We covered variations to personalize your cake and shared storage tips to keep it fresh. Finally, we answered common questions to help you adapt the recipe. Now, you can create a tasty treat that impresses everyone! Enjoy baking and experimenting with flavors!

Blueberry Lemon Yogurt Cake

A delightful cake made with Greek yogurt, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 1 2 cup vegetable oil
  • 3 large eggs, at room temperature
  • 1 tablespoon zest of 1 lemon
  • 1 4 cup freshly squeezed lemon juice
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon salt
  • 1 cup fresh blueberries
  • powdered sugar for optional dusting

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter or oil and dusting it with flour, or line it with parchment paper.
  • In a large mixing bowl, combine the plain Greek yogurt, granulated sugar, and vegetable oil, whisking until smooth.
  • Add the room temperature eggs, lemon zest, and freshly squeezed lemon juice to the yogurt mixture, whisking until creamy and fully combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
  • Slowly add the dry mixture to the wet ingredients, folding them together gently until just combined.
  • Carefully fold in the fresh blueberries, ensuring they are evenly spread throughout the batter.
  • Transfer the batter into the prepared cake pan, spreading it evenly.
  • Bake in the preheated oven for 35 to 40 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.
  • Dust the cooled cake with powdered sugar and garnish with additional fresh blueberries before serving.

Notes

Dust with powdered sugar and garnish with fresh blueberries for presentation.
Keyword blueberry, cake, dessert, lemon, yogurt