Blueberry Lemon Yogurt Cake
Ingredients
-
1 ½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
¼
teaspoon
salt
-
1
cup
granulated sugar
-
1
cup
plain Greek yogurt
-
4
units
eggs
-
2
teaspoons
lemon zest
-
½
teaspoon
vanilla extract
-
½
cup
vegetable oil
-
6
ounces
fresh blueberries or 1 cup frozen
Instructions
- Preheat the oven to 350°F and prepare a loaf pan with parchment paper and cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the sugar, yogurt, eggs, lemon zest, and vanilla.
- Gradually add the dry ingredients to the wet ingredients in three batches, whisking to combine.
- Fold in the vegetable oil until the mixture is uniform, then gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and bake for 1 hour or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
8
Calories
359
Total fat
16g
Total carbohydrates
47g
Total protein
8g
Sodium
220mg
Cholesterol
83mg
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