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