Blueberry Yogurt Cake

Kathryn Brown


Great for breakfast or dessert.


☆☆☆☆☆ 0 votes

1 Loaf


  • 1/2 c
    whole-milk yogurt, vanilla
  • 3 large
  • 1 tsp
    grated lemon zest
  • 1 tsp
  • 1 c
  • 2 tsp
    baking powder
  • 1 1/2 c
    + 1 tablespoon flour
  • 1/2 c
  • 2 c
    frozen blueberries

  • 1 Tbsp

How to Make Blueberry Yogurt Cake


  1. Preheat oven to 350 degrees.
  2. Spray 81/2 x 41/2 inch loaf pan with nonstick spray. Line with parchment paper and spray paper.
  3. Whisk yogurt, eggs, lemon zest, vanilla and sugar in large bowl.
  4. Add baking powder and 11/2 cups flour and whisk to combine.
  5. Add oil and whisk until smooth.
  6. Toss blueberries with 1 tablespoon flour; fold quickly into the batter.
  7. Transfer to prepared loaf pan. Sprinkle with 1 tablespoon of sugar.
  8. Bake for 70 minutes.
  9. Let cool 20 minutes before removing from pan. Cool completely before serving.
  10. Enjoy!

Printable Recipe Card

About Blueberry Yogurt Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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