Looking for something sweet, tangy, and a bit different from the average cake? This lemon yogurt cake with blueberries is a refreshing take on traditional cake. Bursting with fresh blueberries and the zest of lemon, it's a perfect balance of sweet and tangy. Yogurt in the cake gives it an exceptionally moist, dense, and rich texture. Whether it's for a special occasion or simply a weekend treat, this cake won't disappoint.
Most of the ingredients for this recipe are likely already in your kitchen. However, the recipe requires lemon-flavored yogurt, which might not be a staple in everyone's refrigerator. When you're at the supermarket, remember to pick up this particular type of yogurt as it adds a unique tangy flavor to the cake. Also, fresh blueberries are essential for this recipe. While you can use frozen ones, fresh blueberries will provide the best taste and texture.
Ingredients for Lemon Yogurt Cake with Blueberries
Flour: The base of the cake, this provides the structure.
Baking powder and baking soda: These ingredients contribute to the height and fluffiness of the cake.
Salt: A flavor enhancer, it balances the sweetness.
Sugar: It sweetens the cake and contributes to its moistness.
Butter: It adds richness and moisture to the cake.
Eggs: They bind the ingredients together and add to the cake's structure.
Vanilla extract: It's a flavor booster.
Lemon-flavored yogurt: It adds a tangy twist and extra moisture to the cake.
Lemon zest: It enhances the lemon flavor.
Blueberries: They add a fruity, slightly tart contrast to the sweet and tangy cake.
One reader, Kendal See says:
This lemon yogurt cake with blueberries recipe is a game-changer! The tangy lemon flavor combined with the burst of fresh blueberries creates a delightful symphony of flavors. The cake is moist and tender, and the blueberries add a lovely pop of color. It's a definite crowd-pleaser!
Techniques Required for Making Lemon Yogurt Cake with Blueberries
How to prepare the cake pan: Coat a 9-inch round cake pan with cooking spray to prevent the cake from sticking to the pan.
How to combine dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium mixing bowl until well combined.
How to cream butter and sugar: Combine the sugar and butter in a bowl and beat with an electric mixer until smooth and well combined.
How to incorporate wet ingredients: Add the eggs and vanilla extract to the sugar and butter mixture, and beat well until fully combined.
How to alternate dry and wet ingredients: Add the flour mixture a little at a time, alternating with the lemon yogurt, and stir well after each addition to ensure a smooth batter.
How to assemble the cake layers: Pour half of the batter into the prepared pan, spread it evenly, and then cover it with 1 cup of blueberries. Spread the remaining batter over the blueberries and place the remaining blueberries on top of the batter.
How to check for doneness: Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the middle comes out dry, indicating that the cake is fully baked.
How To Make Lemon Yogurt Cake with Blueberries
Delightfully light and zesty, this lemon yogurt cake is whipped up with fresh lemon, lemon yogurt, and filled with the yummy goodness of blueberries!
Serves:
Ingredients
- cooking spray
- 1½cupsall-purpose flour
- 1tspbaking powder
- ¼tspbaking soda
- ¼tspsalt
- ½cupwhite sugar
- 4½tbspbutter,softened
- 2large eggs
- 1tspvanilla extract
- 6ozlemon-flavored yogurt,(2 containers)
- 1tsplemon zest
- 2cupsfresh blueberries
Instructions
-
Preheat the oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray.
-
Whisk the flour, baking powder, baking soda, and salt together in a medium mixing bowl.
-
Combine the sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined.
-
Add the eggs and vanilla extract, and beat well.
-
Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition.
-
Stir in the lemon zest.
-
Pour ½ of the batter into the prepared pan. Spread evenly, and cover with 1 cup of blueberries.
-
Spread the remaining batter over the blueberries.
-
Place the remaining blueberries on top of the batter.
-
Bake in the preheated oven for about 50 minutes until a toothpick inserted into the middle comes out dry.
Nutrition
- Calories: 257.35kcal
- Fat: 9.96g
- Saturated Fat: 5.07g
- Trans Fat: 0.27g
- Monounsaturated Fat: 3.15g
- Polyunsaturated Fat: 1.00g
- Carbohydrates: 37.40g
- Fiber: 1.55g
- Sugar: 17.34g
- Protein: 5.08g
- Cholesterol: 66.44mg
- Sodium: 187.75mg
- Calcium: 83.29mg
- Potassium: 107.16mg
- Iron: 1.50mg
- Vitamin A: 81.49µg
- Vitamin C: 4.02mg
Key Technique Tip for Perfecting Your Lemon Yogurt Cake
When adding the flour mixture and lemon yogurt to the butter and sugar mixture, it's important to alternate between the two. This method helps to keep the batter from curdling, which can result in a denser, less fluffy cake. Also, when adding the blueberries, be sure to gently fold them into the batter to avoid crushing them, which could potentially change the texture and color of your cake.
Time-Saving Tips for Making This Recipe
Prep ahead: Measure and prepare all your ingredients before starting. This will help streamline the cooking process and prevent any last-minute scrambling.
One-bowl method: Look for recipes that use a one-bowl method to minimize cleanup and save time on washing dishes.
Organized workspace: Keep your workspace organized and clean to avoid wasting time searching for utensils and ingredients.
Efficient multitasking: Identify tasks that can be done simultaneously, such as preheating the oven while preparing the batter.
Quick clean-up: Clean as you go to avoid a big mess at the end, making the post-cooking clean-up much faster.
Opt for shortcuts: Utilize store-bought shortcuts like pre-made pie crusts or pre-chopped vegetables to cut down on prep time.
Use kitchen tools: Utilize kitchen tools like food processors, blenders, and stand mixers to speed up the cooking and baking process.
Follow the recipe: Read the recipe thoroughly before starting to ensure you understand the steps, preventing any mistakes that could cost you time.
Substitute Ingredients For Lemon Yogurt Cake with Blueberries Recipe
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and extra nutrients to the cake, while still providing the necessary structure for baking.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by adding an acidic ingredient such as buttermilk or yogurt to activate it.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda by increasing the quantity and adding an acidic ingredient to balance the flavors.
white sugar - Substitute with honey: Honey can add a natural sweetness and moisture to the cake, and it also complements the lemon and blueberry flavors.
butter - Substitute with coconut oil: Coconut oil can provide a rich, moist texture to the cake and add a hint of coconut flavor.
eggs - Substitute with applesauce: Applesauce can act as a binding agent and add moisture to the cake, making it a suitable substitute for eggs in baking.
lemon-flavored yogurt - Substitute with plain yogurt with lemon juice: Mixing plain yogurt with a little lemon juice can replicate the tangy flavor of lemon yogurt in the cake.
lemon zest - Substitute with orange zest: Orange zest can provide a similar citrusy aroma and flavor to the cake, complementing the blueberries.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used as a substitute for fresh ones, especially if fresh blueberries are not in season.
Presenting Your Lemon Yogurt Cake with Blueberries
Elevate the plating: When presenting the lemon yogurt cake with blueberries, focus on creating an elegant and visually appealing presentation. Use clean lines and minimalistic plating to showcase the vibrant colors of the blueberries and the lemon zest.
Incorporate edible flowers: Add a touch of sophistication by incorporating edible flowers, such as pansies or violets, to the plate. The delicate blooms will enhance the overall aesthetic and add a pop of color to the dish.
Utilize negative space: Embrace the concept of negative space on the plate to draw attention to the focal point of the dessert. Allow the cake to stand out by strategically leaving areas of the plate bare.
Garnish with lemon twists: Enhance the visual appeal of the dish by garnishing with delicate lemon twists. The bright citrus zest will add a touch of elegance and provide a refreshing aroma.
Create a blueberry coulis: Elevate the presentation by drizzling a vibrant blueberry coulis around the plate. The rich, deep hue of the coulis will complement the colors of the cake and add a touch of artistry to the presentation.
Add a dusting of powdered sugar: Before serving, delicately dust the plate with a fine layer of powdered sugar. This subtle touch will impart a touch of elegance and create a visually stunning contrast against the vibrant blueberries.
Consider the use of gold leaf: For a truly luxurious presentation, consider adorning the plate with edible gold leaf. The shimmering gold accents will add a touch of opulence and elevate the dessert to a new level of sophistication.
Emphasize symmetry: Arrange the components of the dish with precision and symmetry to create a visually striking presentation. Balance is key in creating an aesthetically pleasing plate.
Use a minimalist approach: Embrace a minimalist approach to plating, allowing the natural beauty of the dessert to take center stage. Focus on simplicity and clean lines to showcase the artistry of the dish.
Employ geometric elements: Incorporate geometric elements into the plating to add a modern and artistic flair. Consider using angular shapes or precise lines to create a visually captivating presentation.
Essential Tools for Making Lemon Yogurt Cake
Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the batter for the cake.
Electric mixer: An electric mixer is used to beat the sugar and butter together until smooth and well combined, and to incorporate the eggs and vanilla extract into the batter.
9-inch round cake pan: The 9-inch round cake pan is used to bake the lemon yogurt cake with blueberries.
Cooking spray: Cooking spray is used to coat the cake pan to prevent the cake from sticking.
Whisk: A whisk is used to combine the dry ingredients such as flour, baking powder, baking soda, and salt.
Spatula: A spatula is used to spread the batter evenly in the cake pan.
Toothpick: A toothpick is used to check the doneness of the cake by inserting it into the middle of the cake. If it comes out dry, the cake is ready.
Storing and Freezing Your Lemon Yogurt Cake
- Let the lemon yogurt cake cool completely on a wire rack before storing or freezing.
- To store, place the cake in an airtight container or wrap it tightly with plastic wrap. It can be kept at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For longer storage, you can freeze the cake:
- Wrap the cooled cake tightly in plastic wrap, making sure no part of the cake is exposed to air.
- Place the wrapped cake in a freezer-safe container or freezer bag, removing as much air as possible before sealing.
- Label the container or bag with the date and contents.
- Freeze for up to 2-3 months.
- To thaw the frozen lemon yogurt cake:
- Remove the cake from the freezer and let it thaw in the refrigerator overnight.
- Once thawed, remove the plastic wrap and let the cake come to room temperature before serving.
- If you plan to freeze individual slices, wrap each slice tightly in plastic wrap and place them in a freezer-safe container or bag. This allows you to thaw only the desired number of slices when needed.
- Note that the texture of the blueberries may change slightly after freezing and thawing, but the overall taste of the cake should remain delicious.
How To Reheat Leftover Lemon Yogurt Cake with Blueberries
To reheat leftover lemon yogurt cake with blueberries, start by preheating your oven to 350°F (175°C). This temperature will ensure that the cake warms up evenly without drying out or becoming too crispy on the outside.
Wrap the cake loosely in aluminum foil before placing it in the oven. The foil will help to retain moisture and prevent the cake from drying out during the reheating process. Make sure not to wrap the cake too tightly, as this can cause condensation to form and make the cake soggy.
Place the wrapped cake on a baking sheet and put it in the preheated oven. Reheat the cake for approximately 10-15 minutes, depending on the size of the slice or the amount of cake you're reheating. Check the cake after 10 minutes to see if it's warmed through to your liking.
For a quicker reheating method, you can use a microwave. Place a slice of the lemon yogurt cake on a microwave-safe plate and heat it on high power for 15-20 seconds. If the cake isn't warm enough after the initial time, continue to heat it in 5-10 second intervals until it reaches your desired temperature. Be careful not to overheat the cake, as it can become rubbery or tough.
If you want to add a touch of freshness to your reheated cake, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The cool, creamy texture will complement the warm, tender cake and create a delightful contrast of flavors and temperatures.
For a more indulgent treat, you can also drizzle some warm lemon curd or blueberry sauce over the top of the reheated cake. This will enhance the existing flavors and add an extra layer of decadence to your dessert.
Random Fact about Lemon Yogurt Cake with Blueberries
This recipe is a delightful combination of tangy lemon and sweet blueberries, creating a perfect balance of flavors in every bite.
Is Making Lemon Yogurt Cake at Home Cost-Effective?
This lemon yogurt cake with blueberries recipe is quite cost-effective for a household. The ingredients are commonly found in most kitchens, and the use of lemon-flavored yogurt and blueberries adds a refreshing and nutritious touch. The approximate cost for a household of 4 people would be around $10-$15, making it a budget-friendly dessert option. The overall verdict rating for this recipe would be 8/10, considering its simplicity, delicious flavor, and affordability.
Is This Lemon Yogurt Cake Healthy or Unhealthy?
The lemon yogurt cake with blueberries recipe is a healthier alternative to traditional cake recipes, but it still contains some ingredients that may not be considered entirely healthy. Let's break it down:
Positives:
- The recipe includes fresh blueberries, which are rich in antioxidants, vitamins, and fiber.
- Lemon yogurt provides calcium, protein, and probiotics that can benefit digestive health.
- The recipe uses a moderate amount of sugar compared to many cake recipes.
Negatives:
- The recipe contains all-purpose flour, which is refined and lacks the fiber and nutrients found in whole grain flours.
- Butter is used, which is high in saturated fat.
- The recipe still contains a significant amount of sugar, even if it is less than some other cake recipes.
To make this recipe even healthier, consider the following suggestions:
- Replace half or all of the all-purpose flour with whole wheat pastry flour or almond flour to increase fiber and nutrient content.
- Reduce the amount of sugar by 1/4 cup and add 1/2 cup of unsweetened applesauce to maintain moisture and sweetness.
- Use Greek yogurt instead of regular yogurt for added protein and a creamier texture.
- Replace the butter with an equal amount of coconut oil, which contains healthier fats.
- Add 1/2 tsp of ground cinnamon to the batter for extra flavor and potential health benefits.
- Top the cake with a drizzle of honey and extra fresh blueberries for a beautiful presentation and added natural sweetness.
Editor's Thoughts on This Delightful Lemon Yogurt Cake
This lemon yogurt cake with blueberries recipe is a delightful combination of tangy lemon, creamy yogurt, and juicy blueberries. The use of lemon zest adds a bright, citrusy flavor, while the blueberries provide bursts of sweetness in every bite. The texture is moist and tender, making it a perfect dessert or teatime treat. The recipe is straightforward and easy to follow, making it accessible for both novice and experienced bakers. The end result is a beautiful, golden cake with a pop of color from the blueberries, making it as visually appealing as it is delicious.
Enhance Your Lemon Yogurt Cake with Blueberries Recipe with These Unique Side Dishes:
Alternative Recipes Similar to Lemon Yogurt Cake with Blueberries
Appetizers and Main Courses to Serve with Lemon Yogurt Cake
Why trust this Lemon Yogurt Cake with Blueberries Recipe:
This recipe guarantees a delightful treat with the perfect balance of tangy lemon yogurt and sweet blueberries. The combination of lemon zest and lemon-flavored yogurt ensures a burst of citrusy flavor in every bite. The use of fresh blueberries adds a pop of color and a juicy, fruity taste. With carefully selected ingredients and precise instructions, this recipe promises a moist and flavorful cake that will surely impress your taste buds.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
French Granny Lemon Yogurt Cake Recipe
Ina Garten’s Lemon Yogurt Cake Recipe
Lemon Berry Yogurt Cake Recipe
Skillet Honey-Lime Chicken Recipe
Humdinger Cake Recipe
Cheesecake Lemon Bars Recipe
Utica-Style Stromboli Recipe
Tostadas with Chicken Guacamole and Beans Recipe
BBQ Bison Phyllo Bites Recipe
Vegan Sloppy Joes Recipe
Lemon-Parmesan Angel Hair Pasta with Shrimp Recipe
