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Lemon Yogurt Cake with Blueberries

Lemon and blueberries are a beautiful combination not only in color, but flavor. This lemon cake inspired by The Barefoot Contessa is perfect for breakfast, a middle of the day snack or after dinner sweet fix.

I won’t say it’s guilt-free, but for a cake it’s healthier than most. It’s not overly sweet and the yogurt makes the cake super moist. If you want the blueberries laced throughout the entire cake, toss them with a tablespoon of flour (to keep them from sinking) and fold in gently.

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup plus 2 tablespoons sugar
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup canola oil
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
  • 1/3 cup freshly squeezed lemon juice

DIRECTIONS

Preheat the oven to 350°F. Grease and flour a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.

Whisk together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Pour the batter into the prepared pan and sprinkle blueberries on top of the batter. Bake for about 50 – 60 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 2 tablespoons sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Blueberry Coffee Cake

What I love the most about this recipe is the resulting size. You don’t need a pound of butter, sugar and a giant bundt pan. I shared this with my best friend Jen and her sweet grandmother – and there were only a few crumbly slices left after gossip and coffee.

I used a smaller spring form pan so the ratio of crumbly topping to cake was vast. I like lots of streusel topping. Use a loaf pan, brownie pan – whatever you’ve got.

INGREDIENTS

For the streusel topping:

  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold
  • 1/2 cup of pecans or walnuts, chopped (optional)

Sponge cake batter:

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter (room temperature)
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup milk
  • 1 1/2 – 2 cups blueberries

DIRECTIONS

Preheat oven to 350 degrees. Butter an 8 x 8 inch square pan or small spring form pan.

For the streusel topping: Mix together the flour, sugar and ground cinnamon. Cut the butter into small pieces and mix it in with a fork. This mixture will resemble coarse crumbs. If the mixture is not dry enough, add in more flour. And then set aside.

For the cake: In a small bowl, whisk together the flour, baking powder and salt.

Cream the butter and sugar until light yellow and creamy with a stand mixer or hand mixer. Add in the egg and vanilla extract and beat with hand mixer. Mix in the flour and milk in alternate steps. (flour – milk – flour – milk).

Pour the batter into the pan and smooth the top. Arrange the blueberries on top of the batter. Top it off with the streusel.

Bake for 50 minutes. When a toothpick in the center of the cake comes out clean – it’s ready.

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