Lemon and Blueberry Yogurt Cake

Posted on by June 21, 2013

Lemon and Blueberry Yogurt Cake

Print recipe
Serves 8
Website Chocolate & Zucchini

Ingredients

  • 2 large eggs
  • 1 cup plain unsweetened yogurt
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • zest of one lemon
  • 2 Cups all purpose flour
  • 1 1/2 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/8 Tsp salt
  • 1 Tsp vanilla extract
  • 1 Tbsp light rum
  • 1 cup fresh or frozen blueberries

Optional

  • icing sugar for dusting

Directions

Preheat the oven to 350 deg. F. Grease a 9 or 10 inch spring form pan.
In a large mixing bowl, gently combine the yogurt, eggs, sugar vanilla, oil, rum and lemon zest.
In another bowl, mix the flour, baking powder, baking soda, and salt. Add the flour mixture to the yogurt mixture along with the blueberries and blend together gently, so as not to mush the blueberries. Pour the batter into the prepared pan.
Lemon and Blueberry Yogurt Cake - before baking
Bake for 32 - 37 minutes, or until the top is golden brown and a cake tester comes out clean. Let stand for 10 minutes and then slide a knife around the edge of the spring form pan, before removing it.
Lemon and Blueberry Yogurt Cake
Dust with icing sugar if desired. Covered, it will keep at room temperature for 4 days.
Lemon and Blueberry Yogurt Cake
Variation - Plain Yogurt Cake
To make a plain Yogurt Cake, simply remove the blueberries and lemon zest! Yogurt Cake is nice on it's own or can be served topped with some strawberries that have been cut and lightly sugared.