Ingredients
Scale
- 1 cup plain yogurt (Greek or regular)
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries (or frozen, if preferred)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix the yogurt and sugar until well combined.
- Add the eggs, vegetable oil, lemon zest, and lemon juice. Stir until the mixture is smooth.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries gently, being careful not to crush them.
- Pour the batter into the prepared cake pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and if using frozen blueberries, add them directly to the batter without thawing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: blueberry cake, lemon dessert, yogurt cake, easy dessert, tea cake