Blueberry Lemon Yoghurt Cake
Prep
10m
·
Cook
50m
·
Total
1h
About This Recipe
This Blueberry Lemon Yoghurt Cake is bursting with fresh blueberries and zesty lemon flavor. A moist and tender cake made with Greek yogurt and finished with a sprinkle of lemon rind to create a delightful dessert. Perfect for any occasion or as a sweet addition to your morning coffee.
Ingredients
(Servings:
12)
Scale
Convert
Blueberries
Wet
Dry
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories438kcal21%
-
Fat16g24%
-
Saturated Fat4g20%
-
Carbohydrates65g21%
-
Fiber2g8%
-
Sugar38g76%
-
Protein7g14%
-
Cholesterol56mg18%
-
Sodium273mg11%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. FROZEN BLUEBERRIES: Use frozen, do not defrost, they will weep into the batter. Measure the blueberries, break them up if clumped and pop them back into the freezer in a bowl. Get the 1 tbsp of flour ready. Mix up the batter, then take the blueberries out of the freezer, take out 1/3, toss remainder in flour. Stir into batter, then continue with recipe.
2. BI CARB / BAKING SODA: This cake can be made with 1 1/2 tsp baking soda in place of the baking powder. But you need to move fairly quickly once it is mixed into the batter because all that lemon juice and yoghurt activates the baking soda quite aggressively. It looks and tastes the same.
3. This Blueberry Lemon Loaf is similar, also made with yoghurt, but the crumb is more dense because it has less flour in it. I prefer that texture for the loaf version of this cake - ideal for slicing.
4. STORAGE: This cake keeps very well for 2 - 3 days, I thought it was still good after 5 days. Store in an airtight container, not in the fridge. Also freezes great - defrost completely and serve at room temp.
5. Nutrition per serving, assuming 12 servings.
2. BI CARB / BAKING SODA: This cake can be made with 1 1/2 tsp baking soda in place of the baking powder. But you need to move fairly quickly once it is mixed into the batter because all that lemon juice and yoghurt activates the baking soda quite aggressively. It looks and tastes the same.
3. This Blueberry Lemon Loaf is similar, also made with yoghurt, but the crumb is more dense because it has less flour in it. I prefer that texture for the loaf version of this cake - ideal for slicing.
4. STORAGE: This cake keeps very well for 2 - 3 days, I thought it was still good after 5 days. Store in an airtight container, not in the fridge. Also freezes great - defrost completely and serve at room temp.
5. Nutrition per serving, assuming 12 servings.
Comments
Sign in to leave a comment.