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For the Blueberry Lemon Yogurt Cake, you will need: - 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - 1/4 cup vegetable oil - 1 tablespoon lemon zest - 1/4 cup freshly squeezed lemon juice - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (plus extra for garnish) - 1/2 teaspoon vanilla extract - Powdered sugar for dusting These ingredients blend together to create a moist and zesty cake. The Greek yogurt adds richness and a nice tang. The blueberries bring bursts of flavor, while the lemon zest and juice keep the cake bright and fresh. When measuring your ingredients, use dry measuring cups for flour and sugar. For liquids, use a liquid measuring cup. It is also key to level off your flour with a knife. This helps avoid a dense cake. If you scoop directly from the bag, you may pack flour and add too much. If you don’t have Greek yogurt, you can use regular yogurt. For a dairy-free option, try coconut yogurt. You can also substitute vegetable oil with melted coconut oil or melted butter. If you want a gluten-free cake, use a gluten-free flour blend. Just make sure the blend includes xanthan gum for structure. First, preheat your oven to 350°F (175°C). While it heats, grease a 9-inch round cake pan. To make removal easy, line the bottom with parchment paper. This step helps the cake come out perfectly. In a large bowl, whisk together 1 cup of Greek yogurt, 1 cup of granulated sugar, and 3 large eggs. Blend them until smooth and well mixed. This mixture creates a light and fluffy base for your cake. In another bowl, mix together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This blend gives your cake the right lift and texture. Slowly add the dry mix to the wet ingredients. Stir gently until everything just comes together. Do not over-mix, as this can make the cake dense. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Bake for 30 to 35 minutes. Check if it's done by inserting a toothpick in the center. It should come out clean. After baking, let the cake cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. Once cool, dust the top with powdered sugar. Add extra blueberries and a sprinkle of lemon zest for a pop of color. To keep your Blueberry Lemon Yogurt Cake moist, use full-fat Greek yogurt. This adds creaminess and flavor. When mixing, don’t over-mix the batter. Just stir until you don’t see dry flour. This helps prevent a tough texture. Adding blueberries gently also keeps them from breaking apart. Store any leftover cake in an airtight container. This keeps it fresh for about three days. If you want to save it longer, wrap it well in plastic wrap, then in foil. You can freeze it for up to three months. Just remember to thaw it in the fridge overnight when you're ready to enjoy it again. A common mistake is skipping the parchment paper. This can make the cake stick to the pan. Also, don’t skip the lemon zest! It adds a bright flavor that makes the cake special. Lastly, remember to check the cake with a toothpick. If it comes out clean, your cake is done! {{image_2}} You can switch blueberries for other fruits. Try raspberries, strawberries, or even peaches. Each fruit brings its own flavor. Raspberries add a tart touch, while peaches offer sweetness. Just keep the fruit portion the same. Make sure to chop larger fruits into small pieces. This way, they mix well into the batter. Want to try a twist? Use different flours! You can swap all-purpose flour for almond or whole wheat flour. Almond flour gives a nutty flavor. Whole wheat flour adds more fiber. Be mindful that these flours may change the texture a bit. Adjust the liquid if needed. Add a little extra yogurt if the batter feels too thick. Adding flavor is easy! Mix in spices like cinnamon or nutmeg for warmth. You can also add a splash of almond extract for a different taste. If you love chocolate, fold in some mini chocolate chips! These tweaks can make this cake your own. Experiment with amounts until you find the perfect balance. To keep your Blueberry Lemon Yogurt Cake fresh, first let it cool completely. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. This keeps the cake moist and prevents it from drying out. Store it at room temperature for up to three days. If you want it to last longer, refrigerate it. The cake will stay good in the fridge for about a week. If you have leftover cake or want to save some for later, freezing is a great option. Slice the cake into pieces for easy serving. Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. This helps protect the cake from freezer burn. You can freeze the cake for up to three months. Just remember to label the bag with the date! When you’re ready to enjoy your frozen cake, take it out of the freezer and let it thaw in the fridge overnight. If you want to eat it warm, preheat your oven to 350°F (175°C). Place the slice on a baking sheet and warm it for about 10 minutes. You can also use the microwave if you prefer. Heat it for about 15-20 seconds, checking to ensure it doesn't get too hot. Enjoy your cake with a dusting of powdered sugar or fresh blueberries! If you do not have Greek yogurt, you can use regular yogurt. Sour cream works too. Both options keep the cake moist and tasty. You can also try buttermilk. It adds a nice flavor but is thinner than yogurt. Make sure to adjust the flour a bit if you use a thinner liquid. Yes, you can use frozen blueberries. They work well in this cake. Just make sure to add them straight from the freezer. Do not thaw them. Thawing can make them mushy and change the cake's texture. You may want to add a little more flour to soak up extra moisture. To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If it has wet batter on it, bake for a few more minutes. Keep checking every few minutes until it's done. I recommend a simple dusting of powdered sugar. It adds a nice touch without being too sweet. If you want a glaze, mix powdered sugar with lemon juice. Drizzle it over the cooled cake for extra flavor. This adds shine and a zesty kick. This cake lasts about three days at room temperature. Keep it in an airtight container to keep it fresh. If the weather is warm, store it in the fridge. It can last up to a week there, but it may dry out a bit. This blog post covered key elements to make a delicious Blueberry Lemon Yogurt Cake. You learned about the main ingredients, measuring tips, and alternatives. I provided a clear step-by-step guide for baking. You also gained insights on moisture, storage, and common mistakes. In the end, remember that baking is all about practice. Don’t worry if your first cake isn’t perfect. With these tips, you’ll create a tasty treat. Enjoy your baking journey!

Blueberry Lemon Yogurt Cake

Indulge in the refreshing flavors of this Zesty Blueberry Lemon Yogurt Cake! Made with creamy Greek yogurt, fresh blueberries, and a hint of lemon, this cake is perfect for any occasion. Follow our simple recipe to create a delightfully moist and tangy treat that will impress your friends and family.
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Ingredients
  

1 cup plain Greek yogurt

1 cup granulated sugar

3 large eggs

1/4 cup vegetable oil

1 tablespoon lemon zest

1/4 cup freshly squeezed lemon juice

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (plus extra for garnish)

1/2 teaspoon vanilla extract

Powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

    Mix Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, and eggs until smooth and well combined.

      Add Oil and Flavor: Stir in the vegetable oil, lemon zest, lemon juice, and vanilla extract until everything is fully incorporated.

        Combine Dry Ingredients: In a separate bowl, mix together the flour, baking powder, baking soda, and salt.

          Mix Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix!

            Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

              Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

                Cool: Once baked, allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

                  Decorate: Once cooled, transfer the cake to a serving plate. Dust the top with powdered sugar and garnish with extra blueberries and a sprinkle of lemon zest if desired.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8 slices