Lemon Yogurt Blueberry Cake
If you look through the dessert category on this blog, you’ll see that I really love easy, rustic lemon cakes. I think a lemon flavored cake is refreshing and almost never too sweet, and any cakes that include ricotta cheese or yogurt are usually always very moist as well.
I have recently been working hard to create desserts that are a little healthier by using olive oil instead of butter, and by substituting either whole grain or nut flours for some of the usual all-purpose flour. Although replacing all the butter in a recipe with olive oil can be hit and miss at times, this recipe uses both yogurt and olive oil to replace butter and it works out beautifully creating a very nice moist cake. The cake also uses almond flour or almond meal along with some of the all-purpose flour giving the cake a great texture as well. I included fresh blueberries in my version, and finished the cake with a drizzle of lemon flavored glaze, but you could also eliminate the blueberries and glaze creating a simpler cake, and simply dust the cake with powdered sugar before serving. This cake can be baked in an 8-inch Bundt cake pan, or 8-inch springform pan.
Deborah Mele 2012
Lemon Yogurt Blueberry Cake
A moist lemon flavored cake studded with blueberries.
- 1 Cup All-purpose Flour
- 1/2 Cup Almond Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Granulated Sugar
- 3 Large Eggs
- 1/2 Cup Light Olive Oil
- 1/2 Cup Fat-free Greek Yogurt
- 2 Teaspoons Lemon Zest
- 1/2 Teaspoon Lemon Extract
- 1/2 Teaspoon Vanilla Extract
- 1 1/2 Cups Fresh Blueberries (Optional)
- 1 Cup Powdered Sugar
- 1 Tablespoon Lemon Juice
- Preheat oven to 350 degrees F.
- Lightly oil pan of choice and dust lightly with flour.
- In one bowl, mix together the flours, baking powder, and salt.
- In a separate bowl, beat together the eggs and sugar until light.
- Add the oil, yogurt, zest, and extracts to the egg mixture and mix well.
- Add the dry ingredients to the wet ones, and mix just until blended.
- Stir in the fresh berries if using, then pour the batter into your prepared pan.
- Bake for 35 to 40 minutes until a cake tester comes out clean.
- Cool completely, then remove the cake to a platter.
- Beat enough of the lemon juice into the ordered sugar to make a stiff glaze, then drizzle the glaze over the cake.
- Let sit until the glaze sets, then serve.
I think that my family would love this!
Tracy, I think anyone that likes lemon and blueberries would love it. It isn’t too sweet and is very moist.
I am tasked to bake this for Thanks Giving 🙂 Thumbs up for the Recipe
Moist does not begin to describe this cake. I baked small individual bunts early this morning, and served them with a blueberry coulis. I had Customers over for brunch late morning, and everyone loved them, the only problem that I have encountered is not having any left. I will re-bake them later this week for Sunday brunch, will try raspberries next time. Thanks for this fabulous recipe.
This was a perfect balance of lemon and blueberry and oh so moist. I think next time I will skip the glaze though-I prefer the milder breakfast type cakes and the glaze made it more dessert like. It was a big hit.
I have been on a low carb diet and my family has been suffering as I have not been making any desserts. I decided to surprise them with this cake as it was a healthier option. I did change a couple of things… 1/2 cup of sugar and 5 stevia packets (instead of 1 cup of sugar) and I used 1 /2 cup of coconut oil (instead of olive oil).
I called it my half healthy cake. It turned out great! Thank you so much for this recipe, I will definitely be cooking this again.