Based on the classic French Yogurt Cake, blueberries and lemon zest added to the batter make for a spectacular simple cake that is perfect for dessert or served as a breakfast bread.
Lemon and Blueberry Yogurt Cake is a light version of the classic American pound cake. The butter is replaced with yogurt and vegetable oil. It also uses much less sugar.
However, sacrificing some of the fat and sugar, does not compromise the flavour. It is simply delicious!
Lemon and Blueberry Yogurt Cake
Serves
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Website
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Chocolate & Zucchini
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Ingredients
- 2 large eggs
- 1 cup plain unsweetened yogurt
- 1 cup white sugar
- 1/3 cup vegetable oil
- zest of one lemon
- 2 Cups all purpose flour
- 1 1/2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/8 Tsp salt
- 1 Tsp vanilla extract
- 1 Tbsp light rum
- 1 cup fresh or frozen blueberries
Optional
Directions
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Preheat the oven to 350 deg. F. Grease a 9 or 10 inch spring form pan. |
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In a large mixing bowl, gently combine the yogurt, eggs, sugar vanilla, oil, rum and lemon zest. |
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In another bowl, mix the flour, baking powder, baking soda, and salt. Add the flour mixture to the yogurt mixture along with the blueberries and blend together gently, so as not to mush the blueberries. Pour the batter into the prepared pan. |
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Bake for 32 - 37 minutes, or until the top is golden brown and a cake tester comes out clean. Let stand for 10 minutes and then slide a knife around the edge of the spring form pan, before removing it. |
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Dust with icing sugar if desired. Covered, it will keep at room temperature for 4 days. |
Variation - Plain Yogurt Cake
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To make a plain Yogurt Cake, simply remove the blueberries and lemon zest! Yogurt Cake is nice on it's own or can be served topped with some strawberries that have been cut and lightly sugared. |