Blueberry Lemon Yogurt Cake
Ingredients
The cake
-
1 ½
cups
white whole wheat flour or regular whole wheat flour
-
2
teaspoons
baking powder
-
½
teaspoon
fine grain sea salt
-
2
medium
lemons (zested and juiced)
-
1
cup
sugar (organic cane sugar recommended)
-
¾
cup
plain whole-milk yogurt or Greek yogurt
-
3
extra-large
eggs
-
½
teaspoon
pure vanilla extract
-
½
cup
extra-virgin olive oil
-
1
cup
fresh or frozen blueberries
The glaze
Optional accompaniments
-
to taste
coconut whipped cream or regular whipped cream or vanilla ice cream
Instructions
- Preheat the oven to 350°F and prepare a loaf pan by buttering and flouring it.
- In a bowl, mix the flour, baking powder, and salt.
- In another bowl, rub lemon zest into the sugar, then add yogurt, eggs, and vanilla, mixing well.
- Combine the dry ingredients with the wet mixture until just incorporated, then fold in the olive oil.
- Toss blueberries with a teaspoon of flour and gently fold them into the batter.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 50 to 55 minutes until golden and a toothpick comes out clean.
- Let the cake cool for 30 minutes, then prepare the glaze by warming lemon juice and honey together.
- Brush the glaze over the warm cake until fully absorbed.
- Loosen the cake from the pan and turn it out to cool completely before slicing.
Nutrition Facts (estimated)
Servings
1 loaf cake
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
200mg
Cholesterol
70mg
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