Food Recipes Blueberry Yogurt Cake 3.8 (89) 10 Reviews Here's a dangerous thing to know: If you've got yogurt, eggs, and frozen blueberries, you can transform them into a lemon blueberry pound cake with just a few pantry ingredients. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 24, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 1 hrs 30 mins Yield: 1 loaf Jump to Nutrition Facts No need to cream butter and sugar or do anything complicated, just whisk, stir, and wait until your kitchen is bathed in scent of baking pound cake. Don't skip tossing the blueberries with flour. This helps them stay aloft while the batter bakes, so that you get a juicy blueberry in each bite. Ingredients Nonstick cooking spray ½ cup plain whole-milk yogurt 3 large eggs 1 teaspoon finely grated lemon zest (from 1 lemon) 1 teaspoon vanilla extract 1 cup plus 1 tablespoon sugar, divided 2 teaspoons baking powder ½ teaspoon kosher salt 1 ½ cups plus 1 tablespoon all-purpose flour, divided ½ cup vegetable oil 2 cups frozen blueberries Directions Preheat oven to 350°F. Lightly coat an 8½ ￼-by-4½ -inch loaf pan with nonstick spray; line with parchment and spray parchment. Whisk yogurt, eggs, lemon zest, vanilla extract, and 1 cup sugar in a large bowl until smooth. Add baking powder, salt, and 1½ ￼cups flour and whisk to combine. Add oil and whisk until smooth (it will look broken at first and then come together). Toss blueberries with remaining 1 tablespoon flour in a medium bowl until evenly coated; fold blueberries into batter and quickly transfer to prepared loaf pan (working quickly ensures batter doesn’t turn purple). Sprinkle cake with remaining 1 tablespoon sugar. Bake until golden and a toothpick inserted in center comes out clean, 70 to 75 minutes. Let cool in pan for 20 minutes. Remove from pan and transfer to a rack to cool completely. Store cake tightly wrapped at room temperature for 5 days or freeze for up to 1 month. This recipe is proof that keeping yogurt on hand is always a good idea. Mixed with eggs, lemon zest, frozen blueberries and a few baking staples, it becomes a tender, towering loaf cake that’s great any time of day. Get the Recipe:Blueberry Yogurt Cake. Jennifer Causey Rate it Print Nutrition Facts (per serving) 302 Calories 13g Fat 41g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 302 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 8% Cholesterol 58mg 19% Total Carbohydrate 41g 15% Total Sugars 25g Protein 5g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.