recipe: Lemon Yogurt Cake With Blueberries

Lemon Yogurt Cake With Blueberries

Lemon Yogurt Cake With Blueberries
  • Prep Time: 1 h 5 m
  • Calories: 275 kcal
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Ingredients

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray.
  2. Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
  3. Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; 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 lemon zest.
  4. Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter.
  5. Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.
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