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Blueberry Yogurt Cake

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The results are a sweet and simple treat everyone will love. One bite into this cake and you’ll be addicted.

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Rate this recipe 4.4/5 (23 Votes)

Ingredients

  • Nonstick cooking spray
  • 1/2 cup plain whole milk yogurt
  • 3 large eggs
  • 1 teaspoon finely grated zest from 1 lemon
  • 1 teaspoon vanilla
  • 1 cup plus 1 tablespoon sugar, divided
  • 2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups plus 1 tablespoon flour, divided
  • 1/2 cup vegetable oil
  • 2 cups frozen blueberries

Details

Servings 1
Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 350°F. Lightly coat 8.5x4.5-inch loaf pan with nonstick spray; line with parchment and then spray the parchment.

Whisk yogurt, eggs, lemon zest, vanilla and 1 cup sugar in a large bowl until smooth. Add baking powder, salt and 1.5 cups flour and whisk to combine. Add oil and whisk until smooth (it will look broken at first and then come together).

Toss blueberries with remaining 1 tablespoon flour in a medium bowl until evenly coated; fold blueberries into batter and quickly transfer to prepared pan so the batter does not turn purple. Sprinkle cake with sugar. Bake until golden brown and toothpick comes out clean, 70 to 75 minutes. Let cool in pan for 20 minutes. Remove from pan and transfer to rack to cool completely.

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