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To make a delicious lemon blueberry yogurt cake, gather these key items: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - ½ cup plain yogurt - 2 tablespoons lemon juice - Zest of 1 lemon - 1 cup fresh blueberries (plus a few for topping) These ingredients mix well to create a moist, tangy cake with a sweet burst of blueberries. You can add a few optional ingredients to boost the cake's flavor: - Vanilla extract - Lemon extract - A pinch of cinnamon These extras can add depth to your cake, making it even more special. Sometimes, you may not have all the ingredients on hand. Here are some easy swaps: - Substitute Greek yogurt for plain yogurt for a thicker texture. - Use coconut oil instead of butter for a dairy-free option. - Swap out granulated sugar for honey or maple syrup for a different sweetness. These substitutions can help you create a cake that fits your needs while keeping it tasty. Start by preheating your oven to 350°F (175°C). Next, take a 9-inch round cake pan. Grease it well with butter or line it with parchment paper. This step helps the cake come out without sticking. Grab a medium bowl and add 1 ½ cups of all-purpose flour. Then, mix in 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk these dry ingredients together until they blend well. Set the bowl aside for later. In a large bowl, place ½ cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer on medium speed to beat them together until the mix is light and fluffy, which takes about 3-4 minutes. Add 2 large eggs, one at a time, mixing well after each. Now, stir in ½ cup of plain yogurt, 2 tablespoons of lemon juice, and the zest of 1 lemon. Beat this mixture until smooth. Gradually add the dry mix to the wet mix. Stir gently until just combined. Avoid overmixing to keep the cake fluffy. Next, fold in 1 cup of fresh blueberries using a spatula. Make sure they are evenly spread throughout the batter. Pour the batter into your prepared cake pan and smooth the top. Decorate it with a few extra blueberries. Bake in the preheated oven for 30-35 minutes. Check if it's done by inserting a toothpick into the center. If it comes out clean, the cake is ready. Remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Your cake will be soft and moist, perfect for any occasion! To get the best texture, follow a few simple steps. First, do not overmix the batter. When you add the dry mix to the wet mix, stir just until you see no dry flour. Overmixing can make the cake tough. Second, ensure your butter is softened but not melted. Softened butter helps create a light, fluffy cake. Lastly, let the cake cool completely before slicing. This will help keep the cake moist and prevent crumbling. Serve your cake with a light dusting of powdered sugar for a sweet touch. Fresh blueberries on top add a pop of color and flavor. Pair the cake with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of tea or coffee also makes a great match. For brunch, serve slices with yogurt and honey for a tasty twist. You can also try it with a berry compote for a fruity kick. Yogurt is a key ingredient in this cake. It adds moisture and a slight tang that balances the sweetness. To enhance the flavor, use flavored yogurt like lemon or vanilla. You can also mix in a tablespoon of lemon zest to brighten up the taste. If you want a richer flavor, try Greek yogurt. It has a thicker texture and adds creaminess to the cake. The best part? Yogurt makes this cake a bit healthier, too! {{image_2}} You can switch up the fruit in this cake. Try raspberries or strawberries for a fun twist. These fruits add a lovely color and taste. If you use peaches, slice them thinly and mix them in. They bring a nice sweetness. Each fruit gives a unique flavor profile, so get creative! Want to make this cake gluten-free? Swap the all-purpose flour with a gluten-free blend. Look for one that works well in baking. You may not need to change anything else. Just check the baking powder for gluten. This way, everyone can enjoy the cake without worries. If you love muffins, this cake can become muffins! Simply pour the batter into muffin tins instead of a cake pan. Bake for about 20-25 minutes. Watch them closely, as they bake faster. You’ll have delightful lemon blueberry muffins, perfect for breakfast or a snack! To store leftover cake, let it cool completely first. Wrap it tightly in plastic wrap. You can also use an airtight container. This keeps the cake moist and fresh. Place it in the fridge if you plan to eat it within a week. You can freeze this cake too! First, let the cake cool fully. Wrap it in plastic wrap, then in foil. This protects it from freezer burn. It can last up to three months in the freezer. When you want to enjoy it, just thaw it in the fridge overnight. To reheat the cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet. Cover it loosely with foil. Heat for about 10-15 minutes. This keeps the cake moist and tasty. You can also microwave a slice for 15-20 seconds. Enjoy it warm with a dusting of powdered sugar! Yes, you can use frozen blueberries. They work well in this cake. Just be sure to add them straight from the freezer. This helps keep the batter from turning blue. Frozen blueberries may add a bit of moisture, but they will still taste great. To make this cake healthier, consider these swaps: - Use whole wheat flour instead of all-purpose flour. - Replace granulated sugar with a natural sweetener like honey or maple syrup. - Substitute low-fat yogurt for regular yogurt. These changes can make the cake lighter while still keeping it tasty. Here are fun ways to decorate your cake: - Dust the top with powdered sugar for a sweet touch. - Add fresh blueberries on top for color and flavor. - Drizzle a simple lemon glaze over the cake for extra zing. - Use lemon slices or zest for a bright finish. These ideas will make your cake look as good as it tastes. Yes, you can substitute yogurt with other ingredients. Here are some options: - Use sour cream for a similar texture and taste. - Buttermilk is another great option for moistness. - You can also try using applesauce for a healthier choice. Each of these substitutes will change the flavor slightly but will still keep the cake delicious. This blog post covered essential ingredients for your lemon blueberry yogurt cake and how to prepare it step by step. I shared tips to enhance flavor and variations, like gluten-free options and muffins. Finally, we discussed how to store your cake and answered common questions. Creating this cake is fun and rewarding. You can easily adjust the recipe to fit your taste. I hope you enjoy baking and sharing this delightful treat!

Lemon Blueberry Yogurt Cake

Indulge in a slice of sunshine with this delightful Lemon Blueberry Bliss Cake! Bursting with zesty lemon flavor and fresh blueberries, this cake is perfect for any occasion. Follow our easy recipe to create a light and fluffy dessert that will impress your family and friends. Get ready to satisfy your sweet tooth with every bite! Click through now to explore the full recipe and bring this tasty treat to your table.
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup plain yogurt

2 tablespoons lemon juice

Zest of 1 lemon

1 cup fresh blueberries (plus a few for topping)

Powdered sugar, for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition. Then, add the yogurt, lemon juice, and lemon zest to the mixture and beat until smooth.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can affect the cake's texture.

            Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared cake pan and smooth the top. Place a few extra blueberries on top for decoration.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Before serving, you may dust the top with powdered sugar if desired.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10