Blueberry Lemon Yogurt Cake

Can we talk about this weekend? I did a bunch of baking and I made this cake for birthday breakfast for my dad’s birthday (which turned into a giant sugar fest, but that’s another story), but somehow I didn’t even take any home and I’m already dreaming about it again. I have some leftover yogurt in the fridge so I might make a mini one today!

This cake is super moist and has a great crumb. Perfect for breakfast as a coffee cake or for dessert, or eating over the sink because you can’t be bothered to get a plate when it is that good…wouldn’t ever happen in our house…)

I adapted this from my favorite French Yogurt Cake recipe that I tore out of my Bon Appetit magazine many years ago. Feel free to throw in other berries that you might have lying around or trying other citrusy combinations. I did a version of it a couple years ago with grapefruit which was delicious.

Enjoy!

Blueberry Lemon Yogurt Cake adapted from Bon Appetit

INGREDIENTS for cake
3 cups flour, plus more for dusting
4 tsp baking powder
1 1/2 tsp kosher salt
2 cups sugar
2 Tbsp finely grated lemon zest
1 handful fresh blueberries (optional)
1 1/2 cups greek yogurt
1 cup vegetable oil
4 eggs
1 tsp vanilla
3 cups blueberries, fresh or frozen

INGREDIENTS for lemon glaze
Juice from 1 lemon
Powdered sugar to taste

INSTRUCTIONS
Preheat oven to 350. Grease bundt pan with butter or non-stick spray. Dust with flour and tap out excess.

Whisk flour, baking powder, and salt in medium bowl. Muddle handful of blueberries in a small bowl. Using your fingertips, rub sugar with lemon zest and muddled blueberries in a large bowl until the sugar is moist.

Add yogurt, oil, eggs, and vanilla to sugar, mix to blend. Fold in dry ingredients. Add the blueberries and mix. Pour batter into the pan. Bake until the top of the cake is golden brown and the tester comes out clean, about 50 minutes). Let cake cool in the pan on a wire rack for 15 minutes. Invert on rack and let cool completely.

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While cooling, whisk lemon juice and powdered sugar to taste. Once the cake is cooled, brush the top of the cake with glaze. (It is helpful to do this once the cake is on your serving tray, or with paper towels under the wire rack.) Sprinkle with powdered sugar if you want for serving. Enjoy!

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