3.72 from 7 votes
Lemon Blueberry Yogurt Cake - a super moist lemon yogurt cake studded with fresh blueberries and topped with a lemon glaze.
Lemon Blueberry Yogurt Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Lemon Blueberry Yogurt Cake - a super moist lemon yogurt cake studded with fresh blueberries and topped with a lemon glaze.
Servings: 10
Author: Erin
Ingredients
  • 1 1/2 cups +2 Tbls flour , divided
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup plain Greek yogurt
  • 1 1/2 cups blueberries
  • 1 lemon , zested
  • 1 lemon , juiced
Glaze
  • 1 cup powdered sugar
  • 3 Tbls lemon juice (approximately)
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift together 1 1/2 cups flour, baking powder and salt. Set aside.
  3. In a large bowl whisk together vegetable oil and sugar. Add vanilla and eggs. Mixing until well combined. Add the zest and juice of a lemon.
  4. Alternate mixing in yogurt and flour mixture in 2 batches. Do not over mix.
  5. In a bowl toss blueberries with 2 Tbls flour until well coated.
  6. Fold blueberries into cake batter.
  7. Pour into a 9 inch spring form pan. Bake for 45-50 minutes, until a tester comes out clean.
  8. Let cool completely.
  9. In a small bowl mix together powdered sugar and lemon juice until desired consistency.
  10. Remove the outside of the spring form pan. Drizzle cake with the glaze.