Blueberry Yogurt Cake
Fresh blueberries and creamy blueberry yogurt give this Blueberry Yogurt Cake a deliciously moist texture, full of blueberry flavor!
Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter , softened
- 2 cups granulated sugar
- 2 egg yolks
- 1 egg white
- 2 tablespoons lemon juice
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1½ (5.3 ounce) containers blueberry Greek yogurt
- ½ pint fresh blueberries
Instructions
- Preheat oven to 350°F. Lightly grease and flour a 10-inch bundt pan. Set aside.
- Sift together the flour, baking soda, and salt. Set aside.
- Using an electric hand mixer or stand mixer with a fitted attachment, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs and egg white, one at a time. Mix in lemon juice and vanilla extract.
- Alternate beating in the flour mixture and yogurt until thoroughly combined. Gently fold in blueberries. Pour batter into prepared bundt pan.
- Bake for 60 minutes, or until toothpick inserted into cake comes out clean. Allow to cool for 20 minutes in pan, then move to a wire rack to cool completely.
Notes
- Cake will keep in an airtight container for up to five days, due to the moisture from the yogurt.
- For less blueberry flavor, feel free to use plain or vanilla Greek yogurt instead of blueberry yogurt.
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 57g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 151mg | Potassium: 55mg | Fiber: 1g | Sugar: 36g | Vitamin A: 527IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg