Blueberry Yogurt Cake
A moist and fluffy cake that combines the sweetness of blueberries with the creamy tang of yogurt, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup plain yogurt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 1/2 cups fresh blueberries
- Zest of one lemon (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the yogurt and sugar. Whisk until blended.
- Add the oil, eggs, and vanilla extract to the yogurt mixture. Beat until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the blueberries and lemon zest, if using.
Baking
- Pour the batter into the prepared loaf pan, leveling the top.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serving options include dusting with powdered sugar, adding whipped cream, or pairing with yogurt or honey. Cool completely before slicing for perfect pieces.