LEMON BLUEBERRY YOGURT CAKE

Lemon Blueberry Yogurt Cake is a moist, made-from-scratch lemon cake with recent blueberries, lemon juice, easy syrup and a lemon glaze! This is the sort of cake that will be eaten for breakfast, snack, or dessert. The lemon sugar juice actually makes this cake tremendous moist (along with the yogurt!) If you get pleasure from my LEMON BLUEBERRY POKE CAKE, then this may increasingly develop into your new favorite!

Ingredients For the cake: 1 1/2 cups all-purpose flour 2 tsp baking powder dash salt 1 1/4 cup vanilla yogurt 1 cup sugar 3 eggs 1/3 cup canola oil 2 tsp grated lemon zest 1 tsp natural vanilla extract 1 cup recent blueberries + 2 tsp flour For the Lemon Simple Sugar: 1/3 cup freshly squeezed lemon juice 1/3 cup sugar For the Vanilla Glaze: 3/4 cup powdered sugar 1/2 tsp natural vanilla extract milk as needed Instructions Preheat the oven to 350 degrees. Grease and flour a bread loaf pan. In a bowl, sift collectively the flour, baking powder, and salt.  In a separate huge bowl, whisk collectively the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract. Add the dry meals into the rainy meals and whisk till batter is smooth. Sprinkle 2 tsp flour over blueberries and toss to coat. This will evade them from sinking to the backside of the cake. Carefully fold blueberries into the cake batter.  Pour the batter into the ready pan and bake for about 45-50 minutes, or till toothpick tester comes out clean. In a small sauce pan over medium heat, stir collectively the lemon juice and sugar. Cook till the sugar dissolves completely. Turn off warmth and set aside. When the cake is done, take away it to a wire rack and run a knife alongside the rims of the pan to loosen. Allow it to cool within the pan for 10 minutes.  Carefully move cake to wire baking rack on best of a sheet pan. Pour the lemon easy sugar combination over the cake and permit it to soak in. Let cake cool. In a small bowl, stir collectively the powdered sugar, vanilla extract, and sufficient milk to make a skinny pourable consistency.  Pour over the cooled cake and let it run down the sides. Slice and enjoy! Nutrition Calories: 412kcal | Carbohydrates: 71g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 51mg | Potassium: 282mg | Fiber: 1g | Sugar: 51g | Vitamin A: 115IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 1.5mg

CAN I SUBSTITUTE A CAKE MIX FOR THIS RECIPE?
The unique cake base is an Ina Garten recipe that I adapted. My model for Lemon Blueberry Yogurt Cake is somewhat lighter and has the addition of blueberries and a vanilla glaze. Need a quick cut? Use a boxed lemon cake blend and cut up this up into NULL loaf pans. Make the cake according to the package deal deal directions and upload the further yogurt to the batter. You can upload further recent blueberries considering you're practically doubling the recipe.

WHAT YOU’LL NEED:
For the Cake:
all-purpose flour
baking powder
salt
vanilla yogurt
sugar
eggs
canola oil
grated lemon zest
vanilla extract
fresh blueberries

Lemon Simple Sugar:
freshly squeezed lemon juice
sugar

Vanilla Glaze:
powdered sugar
vanilla extract
milk, as needed
flour, yogurt, blueberries, eggs, flour, lemon juice, lemon zest, vanilla extract, milk

HOW TO MAKE LEMON BLUEBERRY YOGURT CAKE:
Preheat the oven to 350 degrees. Grease and flour a bread loaf pan. In a bowl, sift collectively the flour, baking powder, and salt.
all goal flour, baking powder, salt
In a separate huge bowl, whisk collectively the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract.
yogurt, sugar, eggs, lemon zest, vanilla extract stirred collectively in a bowl
Add the dry meals into the rainy meals and whisk till batter is smooth. Sprinkle 2 tsp flour over blueberries and toss to coat. This will evade them from sinking to the backside of the cake.
blueberries tossed collectively with all goal flour
Carefully fold blueberries into the cake batter.
blueberries introduced to lemon loaf cake batter
Pour the batter into the ready pan and bake for about 45-50 minutes, or till toothpick tester comes out clean. DO NOT OVERFILL loaf pan. If in basic terms desire it about 3/4 full. If you've got batter leftover, you may use it to make a few desserts or a mini loaf.
Lemon Blueberry Yogurt Cake Batter poured into loaf baking pan
In a small sauce pan over medium heat, stir collectively the lemon juice and sugar. Cook till the sugar dissolves completely. Turn off warmth and set aside.
lemon juice and sugar mixed collectively in a sauce pan
When the cake is done, take away it to a wire rack and run a knife alongside the rims of the pan to loosen. Allow it to cool within the pan for 10 minutes. Carefully move cake to wire baking rack on best of a sheet pan. Pour the lemon easy sugar combination over the cake and permit it to soak in. Let cake cool. In a small bowl, stir collectively the powdered sugar, vanilla extract, and sufficient milk to make a skinny pourable consistency.
icing made with lemon, powdered sugar and milk
Pour over the cooled cake and let it run down the sides.
Homemade Baked Lemon Blueberry Yogurt Cake topped with recent sliced lemons
Slice and enjoy!
sliced Lemon Blueberry Yogurt Bread with recent blueberries
Enjoy!

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