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To create this delightful cake, you'll need: - 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - 1/4 cup vegetable oil - 1 tablespoon lemon zest (from about 1 lemon) - 1/4 cup freshly squeezed lemon juice (about 1-2 lemons) - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (plus extra for garnish) - 1/2 teaspoon vanilla extract - Powdered sugar for dusting These ingredients come together to create a moist and zesty cake. The Greek yogurt keeps it soft, while the lemon adds a bright flavor. The blueberries burst with sweetness in every bite. For an extra touch, consider these garnishes: - Extra fresh blueberries - Additional lemon zest - A drizzle of lemon glaze Garnishing not only makes the cake look beautiful but also enhances the flavors. A dusting of powdered sugar adds a lovely sweetness that pairs well with the tartness of the lemon. You can easily swap some ingredients based on your needs: - Use low-fat yogurt for a lighter cake. - Swap granulated sugar with coconut sugar for a healthier option. - Substitute vegetable oil with melted coconut oil or unsweetened applesauce for a different flavor. - If you don’t have fresh lemons, bottled lemon juice will work in a pinch. These substitutions allow you to customize the cake without losing its delicious taste. Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly. Next, take a 9-inch round cake pan and grease it well. Use butter or cooking spray to coat the sides and bottom. To make it easier to remove the cake later, line the bottom with parchment paper. In a large bowl, combine 1 cup of plain Greek yogurt, 1 cup of granulated sugar, and 3 large eggs. Use a whisk to mix these ingredients until smooth. Make sure there are no lumps. This mixture will give your cake moisture and sweetness. Next, add 1/4 cup of vegetable oil, 1 tablespoon of lemon zest, 1/4 cup of lemon juice, and 1/2 teaspoon of vanilla extract. Mix everything well, so it blends nicely. The lemon zest and juice will add a refreshing flavor. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure the dry ingredients are mixed well. This step is important for the right texture in your cake. Now, slowly add the dry mixture to the wet ingredients. Use a spatula to fold them together gently. Be careful not to over-mix, or the cake may turn out dense. Once combined, fold in 1 cup of fresh blueberries. Make sure they are evenly spread throughout the batter. Pour the batter into the prepared cake pan. Use a spatula to smooth the top. Place the pan in the oven and bake for 30-35 minutes. Check if it's done by inserting a toothpick into the center. If it comes out clean, your cake is ready! Let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Once cool, place the cake on a serving plate. Dust the top with powdered sugar and add extra blueberries for a fresh look. You can also sprinkle some lemon zest for extra flair. To get a soft and fluffy cake, I mix the wet ingredients well. You want a smooth blend of yogurt, sugar, and eggs. When I add the dry mix, I only stir until I see no more flour. Over-mixing can make the cake tough. The key is to keep it light and airy. If you have any cake left, store it in an airtight container. This keeps it fresh for up to three days. I often put a piece of parchment paper between the cake and the lid. This helps avoid sogginess. You can also wrap it in plastic wrap before putting it in the container. When adding blueberries, I gently fold them into the batter. This keeps them whole and juicy. I use a spatula to lift and turn the batter. Be careful not to press down too hard. You want the blueberries to stay intact, adding pops of flavor in each bite. {{image_4}} You can make this cake with many fruits. Try raspberries or strawberries for a fun twist. Each fruit adds its own taste and color. If you use apples, chop them small. For bananas, mash them before mixing. This way, you keep the cake moist and tasty. You can also mix a few fruits for a unique flavor. The process stays the same; just swap the blueberries for your chosen fruit. To make this cake gluten-free, use almond flour or a gluten-free mix. Both options work well. If you pick almond flour, the cake will have a nutty taste. A gluten-free mix keeps the texture light and fluffy. Be sure to check the baking powder too. Some brands have gluten. Always read the labels. Follow the same steps as before, and you will have a delicious gluten-free cake. A lemon glaze brings extra zing to your cake. To make one, mix powdered sugar with lemon juice. Start with one cup of powdered sugar. Add lemon juice until it becomes smooth. Drizzle the glaze over the cooled cake. This adds sweetness and a bright lemon flavor. You can also sprinkle some lemon zest on top for extra pop. To keep your cake fresh, wrap it in plastic wrap. You can also place it in an airtight container. This method keeps the cake moist and tasty. Store it in the fridge if you want it to last longer. The cool temperature helps preserve the flavors. If you have more cake than you can eat, freezing is a great option. First, let the cake cool completely. Slice it into pieces for easy serving later. Wrap each slice tightly in plastic wrap, then place them in a freezer bag. Be sure to label the bag with the date. Your cake can stay fresh in the freezer for up to three months. When kept in the fridge, your Blueberry Lemon Yogurt Cake lasts about five days. If you freeze it, it'll last much longer. Just remember to thaw it in the fridge overnight when you’re ready to enjoy it again. This way, you can savor its fresh taste, just like the day you baked it! Yes, you can use frozen blueberries. They work well in the cake. Just make sure to stir them in gently. This helps prevent the batter from turning too blue. You might also want to reduce the baking time slightly. Check the cake a few minutes earlier to avoid overbaking. To make the cake less sweet, reduce the sugar. You can cut the sugar by one-fourth to one-half. Another option is to use a sugar substitute. If you use a substitute, check the package for the right amount. You can also add more lemon juice for a tart flavor that balances the sweetness. This cake pairs well with many sides. You can serve it with whipped cream for a rich touch. Fresh fruit, like strawberries or raspberries, adds color and flavor. A scoop of vanilla ice cream also makes a tasty option. For a drink, try serving it with herbal tea or lemonade. The cake can fit many diets. It contains yogurt, which is good for probiotics. If you need a gluten-free option, use gluten-free flour instead. This swap keeps the cake soft and tasty. For those avoiding dairy, try a dairy-free yogurt. Always check labels to ensure the ingredients meet your needs. This article covered how to make a delicious Blueberry Lemon Yogurt Cake from start to finish. We discussed the key ingredients, steps to bake it, and helpful tips for the best texture. You learned how to store leftovers and explored fun variations to try. Making this cake can bring joy to any occasion. I hope you feel inspired to bake and share this treat with friends and family. Enjoy the delightful taste and fun of baking!

Blueberry Lemon Yogurt Cake

Indulge in the deliciousness of this Zesty Blueberry Lemon Yogurt Cake! Bursting with fresh blueberries and bright lemon flavor, this moist cake is perfect for any occasion. With simple ingredients like Greek yogurt and a delightful dusting of powdered sugar, you'll be amazed at how easy it is to make. Ready to impress your friends and family?
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Ingredients
  

1 cup plain Greek yogurt

1 cup granulated sugar

3 large eggs

1/4 cup vegetable oil

1 tablespoon lemon zest (from about 1 lemon)

1/4 cup freshly squeezed lemon juice (about 1-2 lemons)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (plus extra for garnish)

1/2 teaspoon vanilla extract

Powdered sugar for dusting

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly, then line the bottom with parchment paper to ensure easy removal after baking.

    Mix Wet Ingredients: In a large mixing bowl, use a whisk to combine the Greek yogurt, granulated sugar, and eggs. Mix until the mixture is smooth and homogeneous.

      Add Oil and Flavor: Next, incorporate the vegetable oil, lemon zest, lemon juice, and vanilla extract into the bowl. Mix well to ensure all ingredients are fully integrated.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.

          Mix Dry and Wet: Gradually introduce the dry ingredients into the wet mixture. Using a spatula or wooden spoon, stir gently until everything is just combined. Be cautious not to over-mix, as this can make the cake dense.

            Fold in Blueberries: Carefully fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter without breaking them apart.

              Bake the Cake: Pour the batter into the prepared cake pan, using a spatula to smooth the top. Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.

                Cool: 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.

                  Decorate: Once the cake is completely cool, place it on a serving plate. Dust the top generously with powdered sugar and add extra blueberries for garnish. For a burst of color and flavor, sprinkle additional lemon zest on top as desired.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8 slices