Blueberry Lemon Yogurt Cake

Blueberry Lemon Yogurt Cake

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A Blueberry Lemon Yogurt Cake is sliced for serving.

Blueberry Lemon Yogurt Cake Recipe

Cook time: Ready in 1hr 30min
Servings: Serves 8

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt**
  • 1 cup plain yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp. lemon zest, about 2 lemons
  • 1/2 tsp. vanilla extract**
  • 1/2 cup vegetable or canola oil
  • 1 cup blueberries
  • 1 cup powdered sugar
  • 2 tbsp. fresh lemon juice, strained
  • 1 tsp. lemon zest

Instructions

  • Preheat oven to 350 degrees. Grease loaf pan, line the bottom and longer sides with parchment paper and grease the paper with butter.
  • Sift the flour, baking powder and salt in a medium bowl. In a large bowl, combine the yogurt, sugar, eggs, lemon zest, and vanilla; whisk until combined. Whisk the flour mixture into the liquid mixture until well combined. Fold in the oil with a rubber spatula until thoroughly mixed, then add the blueberries.
  • Pour the batter in the pan and bake for 50-60 minutes, checking at the 50 minute mark until toothpick comes out clean in center.
  • Remove from oven to baking rack and cool for about 10 minutes leaving it in the pan, remove cake from pan with the parchment handles and let cool another 10 minutes or so until just warm.
  • For the glaze, whisk together the confectioners sugar, lemon juice and zest until combined, pour over cake.

Notes

**Available at LeRoux Kitchen
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