Lemon Blueberry Greek Yogurt Cake

$Let’s gather our ingredients for this Lemon Blueberry Greek Yogurt Cake. This cake is moist and bright, perfect for any occasion. Here’s what you need: - 1 cup Greek yogurt - 1 cup granulated sugar - 1/2 cup vegetable oil - 3 large eggs - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 1/2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (plus extra for garnish) - Powdered sugar for dusting (optional) Each ingredient plays a key part in making this cake special. The Greek yogurt brings a creamy texture and tangy taste. The sugar balances the tartness of the lemon and blueberries. The eggs help bind the ingredients and add moisture. Make sure to use fresh blueberries for the best flavor and color. If you want to add a twist, you can use different berries or mix in some lemon zest for an extra zing. Gather everything before you start baking. This simple step makes the process smooth and fun! - Preheat the oven to 350°F (175°C). - Grease and flour a 9x5-inch loaf pan. - In a large bowl, combine Greek yogurt, sugar, and vegetable oil. - Incorporate the eggs one at a time, mixing well after each one. - Add the lemon zest, lemon juice, and vanilla extract. - In a separate bowl, mix the flour, baking powder, baking soda, and salt. - Gradually add the dry mix to the wet ingredients, stirring until just combined. - Gently fold in the blueberries, taking care not to overmix. - Pour the batter into the prepared loaf pan. - Bake for 50-60 minutes, until a toothpick comes out clean. - Let the cake cool for 10 minutes in the pan before transferring to a rack. To make your Lemon Blueberry Greek Yogurt Cake shine, keep a few tips in mind. First, ensure that all your ingredients are at room temperature. This helps the cake rise well and stay fluffy. Next, do not overmix the batter. Mixing too much can make the cake dense and tough. Gently mix until just combined for the best texture. When it comes to serving, presentation matters. Slice the cake and arrange it on a lovely platter. Scatter whole blueberries around the cake for a pop of color. A sprig of mint adds freshness and elegance to your dish. Your cake will not just taste great; it will look amazing too! Be mindful of common pitfalls. Overmixing the batter is a common mistake. This can lead to a heavy cake. Also, make sure you grease the pan properly. A well-greased pan helps the cake release easily after baking. Avoid these mistakes, and you'll have a delightful cake to enjoy! {{image_2}} You can play with flavors and make this cake your own. Try adding different berries like raspberries or strawberries. These will give your cake a new taste and color. You can also use orange zest for a fresh, bright flavor. Just replace the lemon zest with orange zest. This change adds a sweet twist. If you need gluten-free options, you can use gluten-free flour. Just swap the all-purpose flour for a gluten-free blend. This keeps the cake tasty while meeting your dietary needs. If you want a dairy-free cake, replace Greek yogurt with coconut yogurt or almond yogurt. Both options keep the cake moist and delicious without dairy. Store your Lemon Blueberry Greek Yogurt Cake in an airtight container at room temperature. This keeps it fresh and moist. I recommend eating it within three days for the best taste. If you want to save some for later, freeze the cake slices individually. Wrap each slice well to avoid freezer burn. You can keep them for up to two months. When you're ready to enjoy, thaw them in the fridge or set them out at room temperature. This way, you can savor that delightful flavor anytime! Yes, but do not thaw them beforehand. Frozen blueberries keep their shape. They add a nice pop of flavor and color. Using them straight from the freezer prevents the batter from turning too blue. A toothpick inserted in the center should come out clean. If it has wet batter, the cake needs more time. Keep checking every five minutes after the first 50 minutes of baking. Great with whipped cream, coffee, or as a dessert after meals. You can also enjoy it with a scoop of vanilla ice cream. The cake's bright flavors pair nicely with these options. Substitute eggs with unsweetened applesauce or a flaxseed mixture. For flaxseed, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes before adding. Adjustments can be made for gluten-free and dairy-free options. Use gluten-free flour blends for a gluten-free version. For dairy-free, try coconut yogurt instead of Greek yogurt. This blog post shared a simple recipe for a delicious blueberry yogurt cake. You learned about easy-to-follow steps, key ingredients, and helpful tips for baking. Remember to avoid common mistakes, like overmixing, to achieve the best results. Feel free to experiment with flavors and storage options. Whether you enjoy it fresh or frozen, this cake is sure to delight. Get your ingredients ready and embrace the joy of baking!$

Lemon Blueberry Greek Yogurt Cake

Indulge in the delightful flavors of our Lemon Blueberry Greek Yogurt Cake! This moist and fluffy cake combines creamy Greek yogurt, zesty lemon, and fresh blueberries for a refreshing dessert that’s perfect for any occasion. With simple ingredients and easy steps, you can create a scrumptious treat in just over an hour. Click through to explore the full recipe and elevate your baking game today!

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Ingredients

1 cup Greek yogurt

1 cup granulated sugar

1/2 cup vegetable oil

3 large eggs

Zest of 1 lemon

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (plus extra for garnish)

Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan and set it aside.

In a large mixing bowl, whisk together the Greek yogurt, sugar, and vegetable oil until smooth.

Add the eggs one at a time, mixing well after each addition. Incorporate the lemon zest, lemon juice, and vanilla extract.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in the blueberries, being careful not to overmix to prevent the batter from turning purple.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Once done, remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

If desired, dust the cooled cake with powdered sugar and garnish with additional blueberries before serving.

Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 8 slices

- Presentation Tips: Slice the cake and arrange on a serving platter with a few whole blueberries scattered around. A sprig of mint can add a pop of color on the side.