Blueberry Yogurt Cake

3.8
(89)

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.

Hands On Time:
15 mins
Total Time:
90 mins
Yield:
1 loaf

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

  1. Preheat oven to 350°F. Lightly coat an 8½ -by-4½ -inch loaf pan with nonstick spray; line with parchment and spray parchment.

  2. 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).

  3. 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.

  4. Store cake tightly wrapped at room temperature for 5 days or freeze for up to 1 month.

    Blueberry Yogurt Cake
    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

Nutrition Facts (per serving)

302 Calories
13g Fat
41g Carbs
5g Protein
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.

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