Blueberry Yogurt Cake
Active time Total Time Servings Calories
15 min 90 min 1 301
Here’s a dangerous thing to know: If you’ve got yogurt, eggs, and frozen blueberries, you can transform them into a lemon-scented loaf cake with just a few pantry ingredients. No need to cream butter and sugar or do anything complicated, just whisk, stir, and wait until your kitchen is bathed in scent of baking pound cake. Don’t skip tossing the blueberries with flour. This helps them stay aloft while the batter bakes, so that you get a juicy blueberry in each bite.
Ingredients List
A healthy blueberry yogurt cake is a delicious and nutritious dessert made with a combination of fresh blueberries, yogurt and whole wheat flour. It is a great alternative to traditional cakes that are high in sugar and saturated fats. This cake is moist, flavorful and packed with the benefits of blueberries and yogurt. It is also a great source of protein and probiotics. It can be enjoyed as a dessert or as a breakfast treat. It is also gluten-free and low in sugar making it a great option for those with dietary restrictions.
Nonstick cooking spray
½ cup plain whole-milk yogurt
3 large eggs
1 teaspoon finely grated lemon zest (from 1 lemon)
1 teaspoon vanilla extract
1 cup sugar plus 1 tablespoon, divided
2 teaspoons baking powder
½ teaspoon kosher salt
1½ cups all-purpose flour plus 1 tablespoon, divided
½ cup vegetable oil
2 cups frozen blueberries
Instructions
1
Preheat oven to 350°F. Lightly coat an 8½-by-4½ -inch loaf pan with nonstick spray; line with parchment and spray parchment.
2
Whisk yogurt, eggs, lemon zest, vanilla extract, and 1 cup sugar in a large bowl until smooth. Add baking powder, salt, and 1½ cups flour and whisk to combine. Add oil and whisk until smooth (it will look broken at first and then come together).
3
Toss blueberries with remaining 1 tablespoon flour in a medium bowl until evenly coated; fold blueberries into batter and quickly transfer to prepared loaf pan (working quickly ensures batter doesn’t turn purple). Sprinkle cake with remaining 1 tablespoon sugar. Bake until golden and a toothpick inserted in center comes out clean, 70 to 75 minutes. Let cool in pan for 20 minutes. Remove from pan and transfer to a rack to cool completely.
Nutrition info
Fiber
1 g
0%
Carbohydrate Total
41 g
14%
Calories
301 kcal
0%
Protein
5 g
10%
Sodium
195 mg
8%
Cholesterol
57 mg
19%
Saturated Fat
1 g
8%
Total Fat
13 g
20%
