Blueberry Yogurt Cake
A moist and fluffy blueberry yogurt cake that combines the tanginess of yogurt with the sweetness of fresh blueberries, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup plain yogurt Use Greek yogurt for a richer texture.
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs Ensure eggs are at room temperature.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Fruits and Zest
- 1 ½ cups fresh blueberries Do not thaw if using frozen blueberries.
- 1 zest lemon (optional) Adds brightness to the cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the yogurt, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk together until smooth and well combined.
- In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and salt together, ensuring there are no lumps.
- Gradually add the dry mixture to the yogurt mixture, stirring gently to combine. Avoid overmixing; a few lumps are okay.
- Fold in the fresh blueberries and lemon zest, if using.
Baking
- Pour the batter into your prepared cake pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving
- Slice and enjoy your delicious blueberry yogurt cake plain, or dust with powdered sugar for a lovely presentation. It pairs well with whipped cream or vanilla ice cream.
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Notes
Store the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, wrap securely and freeze for up to three months.