Blueberry Cake with Lemon and Yogurt

I’m not sure what made me try this since I don’t bake too often. However, I had overnight company, I had all of the ingredients and I wanted something for an easy breakfast treat. It didn’t hurt that it could do double duty as a yummy afternoon snack. In the end, I was quite pleased that I gave it a go. This is quite moist, very tasty, a pretty straightforward recipe, and will definitely be on my future baking rotations.

INGREDIENTS
1 3/4 cups (9oz./280g) all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/2 cup (4oz./125g) butter, room temperature
1 cup (8oz./250g) sugar
3 large eggs
1 tsp. pure vanilla extract
finely grated zest of 1 lemon
juice of 1 lemon
1 cup (8 oz.250g) greek yogurt
1 cup (4oz./125g) fresh or frozen blueberries

INSTRUCTIONS
Preheat oven to 350ยบ
Grease a 9″ loaf pan or, as I usually use, a 12″ x 4.5″ long loaf pan. I prefer the longer, thinner pan because it makes for more manageable slices. Either size works well and has approximately the same cooking time.

blueberry cake

First, stir together the flour, baking powder, baking soda, and salt, in a small bowl. Use 1-2 tablespoons of this mixture to toss with the blueberries. This ensures that the blueberries don’t sink to the bottom of your cake. In the above photo, you can see that I forgot to do this step and they did, in fact, sink to the bottom. Definitely still tastes good, just looks a bit better, when the blueberries are evenly distributed.

  • blueberry cake

In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Then, add the eggs, one at a time, beating well after each. Next, beat in the vanilla, lemon juice and lemon zest. Stir in the flour mixture, alternately with the yogurt. Finally, gently stir in the blueberries.

Scrape the batter into the prepared pan, smooth the top and sprinkle with the raw sugar. Bake until golden brown and a wooden skewer inserted into the center comes out clean, about 50 to 60 minutes. Let cool in the pan for about 10 minutes, then run a knife along the inside of the pan and turn out onto a plate. Let the cake cool completely before cutting, otherwise it will be quite crumbly.