Lemon Yogurt Cake with Blueberries

This is a light and fresh lemon cake flavored by fresh lemon zest and lemon yogurt. To top it off, fresh (or frozen-- whatever is on hand!) blueberries are added to the middle and top of the cake.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 275 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• ¼ teaspoon baking soda
• 1 teaspoon lemon zest
• 2 large eggs
• 2 cups fresh blueberries
• cooking spray
• 4 ½ tablespoons butter, softened
• 2 (6 ounce) containers lemon-flavored yogurt

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray.

Step 2

Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.

Step 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.

Step 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.

Step 5

Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.