Best 3 Lemon Yogurt Cake With Blueberries Recipes

Indulge in a symphony of flavors with our delectable Lemon Yogurt Cake with Blueberries, a culinary masterpiece that tantalizes the taste buds and captivates the senses. This moist and fluffy cake boasts a vibrant lemon zest that dances across the palate, perfectly complemented by the tangy sweetness of plump blueberries. Each bite is a harmonious blend of citrusy brightness and fruity delight, leaving you craving more.

This recipe is a delightful treat for any occasion, whether it's a casual brunch, an afternoon tea party, or a special celebration. Its vibrant yellow hue, adorned with a scattering of blueberries, makes it a visually stunning centerpiece that will impress your guests. And with its simple ingredients and easy-to-follow instructions, it's a breeze to prepare, ensuring that you can savor this culinary delight without spending hours in the kitchen.

So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you with a taste of heaven. Let the zesty aroma of lemons fill your kitchen as you whip up this masterpiece. With every bite, you'll be transported to a world of pure bliss, where flavors harmonize and memories are made.

Here are our top 3 tried and tested recipes!

LEMON YOGURT CAKE

Lemon Yogurt Cake image

For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories dessert

Time 1h20m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Steps:

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

LEMON YOGURT CAKE WITH BLUEBERRIES

Lemon Yogurt Cake with Blueberries image

This is a light and fresh lemon cake flavored by fresh lemon zest and lemon yogurt. To top it off, fresh (or frozen-- whatever is on hand!) blueberries are added to the middle and top of the cake.

Provided by Emily

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

Ingredients

cooking spray
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup white sugar
4 ½ tablespoons butter, softened
2 large eggs
1 teaspoon vanilla extract
2 (6 ounce) containers lemon-flavored yogurt
1 teaspoon lemon zest
2 cups fresh blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray.
Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; beat well. Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition. Stir in lemon zest.
Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter.
Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 41.8 g, Cholesterol 67.8 mg, Fat 9.5 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 5.4 g, Sodium 264.8 mg, Sugar 22.1 g

BLUEBERRY YOGURT CAKE WITH LEMON GLAZE

Blueberry Yogurt Cake With Lemon Glaze image

From Vegetarian Times March 2010. If you've ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you'll love this recipe. Nutrition facts per 1/12 slice: 205 calories, 4g protein, 7g fat (1g saturated), 31g carbs, 36mg cholesterol, 211mg sodium,

Provided by BB2011

Categories < 4 Hours

Time 1h25m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 16

Ingredients

cake
1 1/4 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1/3 cup grapeseed oil
2 tablespoons Cointreau liqueur (optional)
1 teaspoon vanilla extract
2 large eggs, at room temperature
7 ounces low-fat Greek yogurt
2/3 cup blueberries
glaze
3 tablespoons lemon juice
2 tablespoons light brown sugar
1 tablespoon Cointreau liqueur (optional)

Steps:

To make cake: Preheat oven to 350°F Grease and flour 9x5 inch loaf pan.
Sift together 1 cup plus 3 tablespoons flour, cornmeal, baking powder, and salt in bowl.
Beat brown sugar; oil; Cointreau, if using; and vanilla in separate bowl with electric mixer until smooth. Beat in eggs.
Alternately add flour mixture and yogurt to egg mixture until combined.
Toss blueberries with remaining 1 tablespoon flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
To make glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 tablespoon water.
Unmold cake, and poke top all over with wooden skewer. Brush cake with glaze. Cool completely before serving.

Nutrition Facts : Calories 200.2, Fat 7.4, SaturatedFat 1, Cholesterol 36.2, Sodium 188.2, Carbohydrate 30.5, Fiber 0.8, Sugar 17.7, Protein 3.5

Tips:

For a moist and tender cake, make sure to use full-fat yogurt and buttermilk. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Don't overmix the batter. Overmixing can make the cake tough.
Be careful not to overbake the cake. A toothpick inserted into the center of the cake should come out with just a few moist crumbs attached.
Let the cake cool completely before frosting it. This will help the frosting set properly.
For a sweeter cake, you can add more sugar to the batter. You can also add a glaze to the top of the cake after it has cooled.
To make a gluten-free cake, use gluten-free flour. You can also use almond flour or coconut flour.

Conclusion:

This lemon yogurt cake with blueberries is a delicious and easy-to-make cake that is perfect for any occasion. It is moist and tender, with a bright lemon flavor and a sweet blueberry topping. This cake is sure to be a hit with everyone who tries it.