The manufacturing procedure is extremely simple, you just need to follow the approaches that we have composed on this page. The adhering to are the stages of how to cook Blueberry Lemon Yogurt Cake Recipe.
I’ve updated my favorite Lemon Yogurt Cake recipe with juicy blueberries and rich Greek yogurt. The results are a sweet and simple treat perfect for spring.
Servings: 8 servings
Ingredients
1 ½ cups flour
2 teaspoons baking powder
¼ teaspoons salt
1 cup sugar
1 cup plain Greek yogurt
4 eggs
2 teaspoon grated lemon zest
½ teaspoon vanilla
½ cup canola oil
6 ounces fresh blueberries or 1 cup frozen (see notes)
Recipe Notes
If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won’t bake up that way. In my experience, the cake looks the same as one made with fresh blueberries.
Instructions
- Move an oven rack to the middle position and preheat oven to 350°F. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Visit Blueberry Lemon Yogurt Cake @ culinaryhill.com for full instructions.
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Originally posted 2018-04-19 18:07:36.
