Home
Browse
Login
Sign Up

Blueberry Lemon Yogurt Cake
from Cookie + Kate

Name: Blueberry Lemon Yogurt Cake
Prep time: 15M
Cook time: 50M
Total time: 1H5M
Ingredients: 1½ cups white whole wheat flour or regular whole wheat flour, plus more for dusting; 2 teaspoons baking powder; ½ teaspoon fine grain sea salt; 2 medium lemons, preferably organic, to be zested and juiced; 1 cup sugar (I used organic cane sugar); ¾ cup plain whole-milk (full fat) yogurt or Greek yogurt; 3 extra-large eggs; ½ teaspoon pure vanilla extract; ½ cup extra-virgin olive oil; 1 cup fresh or frozen blueberries (if frozen, do not defrost!); 2 teaspoons honey; Optional accompaniments: coconut whipped cream or regular whipped cream or vanilla ice cream

Ingredients

You need 12 Ingredients

Optional accompaniments: coconut whipped cream or regular whipped cream or vanilla ice cream

2 teaspoons honey

1 cup fresh or frozen blueberries (if frozen, do not defrost!)

½ cup extra-virgin olive oil

½ teaspoon pure vanilla extract

3 extra-large eggs

¾ cup plain whole-milk (full fat) yogurt or Greek yogurt

1 cup sugar (I used organic cane sugar)

2 medium lemons, preferably organic, to be zested and juiced

½ teaspoon fine grain sea salt

2 teaspoons baking powder

1½ cups white whole wheat flour or regular whole wheat flour, plus more for dusting

Steps

Showing 3 out of 7 Steps

Pour the sugar into a separate medium-sized mixing bowl. Grate all the zest from the lemons. Rub the zest into the sugar until the sugar is yellow and fragrant. Add the yogurt, eggs and vanilla to the sugar mixture. Whisk well, until the ingredients are combined.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Preheat the oven to 350 degrees Fahrenheit. Generously butter and flour a 8½ by 4¼ by 2½-inch loaf pan.

View the remaining steps at
Cookie + Kate