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- 1 cup plain yogurt (Greek or regular) - 1 cup granulated sugar - 1/3 cup vegetable oil - 3 large eggs - Zest of 1 large lemon - Juice of 1 lemon - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups fresh blueberries - Powdered sugar (for dusting, optional) Gathering the right ingredients makes the baking process smooth and enjoyable. I love using plain yogurt because it keeps the cake moist. The granulated sugar adds the sweet touch we all crave. Vegetable oil is my go-to for a light texture. Lemons are key! The zest and juice bring bright flavors. Fresh blueberries add a burst of sweetness. Always choose ripe berries for the best taste. Make sure you have all-purpose flour for structure. Baking powder and baking soda help the cake rise perfectly. A pinch of salt balances the sweetness. You can also dust the top with powdered sugar if you want a pretty finish. This cake is so good that it needs little decoration! - Mixing bowls - Whisk or spatula - Measuring cups and spoons - 9-inch round cake pan - Oven and wire rack Having the right tools makes a huge difference. I recommend using a large mixing bowl for easy blending. A whisk or spatula helps mix the ingredients well. Measuring cups and spoons are essential for accuracy. A 9-inch round cake pan is perfect for this recipe. Lastly, an oven is key to baking the cake. Once it's done, a wire rack cools it perfectly. For the full recipe, check out the Lemon Blueberry Yogurt Cake section. - Preheat your oven to 350°F (175°C). - Prepare a 9-inch round cake pan. Grease it well or line it with parchment paper. - In a large bowl, combine 1 cup of yogurt, 1 cup of sugar, and 1/3 cup of vegetable oil. - Mix these ingredients until smooth. - Crack 3 large eggs into the bowl. Add each egg one at a time, mixing well after each. - In a separate bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. - Gradually add the dry mix to the wet mix. Stir gently until just combined. - Gently fold in 1 1/2 cups of fresh blueberries. - Make sure to keep the blueberries whole to avoid breaking them. - Pour the batter into the prepared cake pan. Use a spatula to smooth the top. - Bake in the preheated oven for 30-35 minutes. Check it with a toothpick for doneness. - Once baked, let the cake cool in the pan for about 10 minutes. - Then, transfer it to a wire rack to cool completely. - If you like, dust the top with powdered sugar before serving. For the full recipe, check out the details above. Enjoy your delicious Lemon Blueberry Yogurt Cake! To create the best lemon blueberry yogurt cake, avoid overmixing your batter. Overmixing makes the cake tough. Instead, mix just until the flour disappears. This keeps the crumb tender and light. Use room-temperature ingredients. They blend better and help the cake rise nicely. Flavor is key in this cake. You can play with citrus zest. Try lime or orange zest for a twist. These add a fun zing to your cake. I also recommend adding a splash of vanilla extract. This gives your cake a warm, rich flavor that pairs well with lemon. Serving ideas can elevate your cake. Try serving it with fresh fruit. Berries or sliced peaches look great and add freshness. Whipped cream is another tasty option. It adds creaminess and sweetness to each slice. Pairing the cake with coffee or tea makes for a lovely dessert experience. The warmth of the drink complements the cool cake. For the full recipe, check out the instructions above. {{image_4}} You can change up the fruit in this cake. Instead of blueberries, try strawberries or raspberries. These fruits add a different taste and color to your cake. You can also mix various berries for a fun blend of flavors. Each type of berry brings its own sweetness and tartness. This makes your cake even more exciting and fresh! For those who need a gluten-free choice, you can use almond flour or a gluten-free flour blend. These alternatives work well and keep the cake moist. Make sure to check that your flour blend is made for baking. This way, you can still enjoy the light texture of the cake without gluten. If you want a lower sugar option, consider using a sugar substitute. Many substitutes are safe and work well in baking. Look for options like stevia or erythritol. Always follow the instructions on the package. This way, you can enjoy your cake without the extra sugar. For the full recipe, check out the Lemon Blueberry Yogurt Cake section! To keep your Lemon Blueberry Yogurt Cake fresh, store it in an airtight container at room temperature. This helps maintain its lovely texture. If you want it to last longer, refrigerate it. The cool air slows down spoilage. If you want to save some cake for later, slice it first. Wrap each piece tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. This method helps prevent freezer burn. You can store the cake this way for up to 3 months. When you're ready to enjoy a slice, you have a few options. You can microwave individual slices for just a few seconds. This warms the cake nicely. For a freshly baked taste, warm the slices in the oven. Set the oven to a low temperature and heat until warm. This method brings back that fresh-baked aroma and flavor. To make your cake burst with flavor, consider adding vanilla or almond extract. Just a teaspoon or two can make a big difference. You can also add a bit more lemon zest for a stronger citrus kick. Yes, you can use frozen blueberries! They work well in this cake. Just remember to adjust baking time. Frozen blueberries may need a few extra minutes to bake through. If you don't have yogurt, try using sour cream or buttermilk. Both options keep the cake moist and tasty. Just use the same amount as the yogurt in the recipe. This cake stays fresh for about 3 to 5 days. Store it in an airtight container to keep it moist. You can also refrigerate it for longer freshness. Yes, you can easily make a larger cake! Simply double the ingredients. Use a bigger pan to fit all that delicious batter. Just keep an eye on the baking time as it may vary. For the full recipe, check the earlier section. Enjoy your baking! You now have the steps to make a delicious lemon blueberry yogurt cake. From mixing the simple ingredients to baking it perfectly, every step matters. Remember to avoid overmixing for a tender cake. You can customize it with different fruits or flavors too. Store it properly to keep it fresh. Enjoy this treat with family or friends, or pair it with coffee. This cake can be a wonderful addition to your dessert table. Happy baking!

Lemon Blueberry Yogurt Cake

Indulge in the perfect blend of tangy lemon and sweet blueberries with this delightful Lemon Blueberry Yogurt Cake recipe! Easy to make and incredibly moist, this cake is sure to become a family favorite. Made with fresh ingredients, it's the ideal dessert for any occasion. Ready to bake? Click through to discover the full recipe and impress your loved ones with this scrumptious treat! Your taste buds will thank you!
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Ingredients
  

1 cup plain yogurt (Greek or regular)

1 cup granulated sugar

1/3 cup vegetable oil

3 large eggs

Zest of 1 large lemon

Juice of 1 lemon

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups fresh blueberries

Powdered sugar (for dusting, optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by either greasing and flouring it or lining the bottom with parchment paper for easy removal.

    In a large mixing bowl, combine the plain yogurt, granulated sugar, and vegetable oil. Use a whisk or spatula to blend them together until the mixture is smooth and well integrated.

      Crack the eggs into the bowl, adding them one at a time. Make sure to beat the mixture after each egg is added until fully incorporated before adding the next.

        Next, stir in the lemon zest and freshly squeezed lemon juice, mixing until the batter is smooth and uniform.

          In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Take care not to overmix, as this can affect the cake's texture.

            Carefully fold in the fresh blueberries with a spatula, ensuring they are evenly distributed throughout the batter without breaking them.

              Pour the blueberry-laden batter into the prepared cake pan, using a spatula to spread it into an even layer.

                Bake in the preheated oven for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Once baked, let the cake cool in the pan for about 10 minutes. After this time, gently transfer the cake to a wire rack to cool completely.

                    Once the cake is fully cooled, you may choose to dust the top with powdered sugar for a lovely finish before serving.

                      - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8

                        - Presentation Tips: For a delightful display, consider serving slices of the cake on colorful plates garnished with extra fresh blueberries and a sprig of mint.