Description
Experience the perfect harmony of sweet blueberries and tangy lemon in this moist and flavorful Lemon-Blueberry Yogurt Cake. Topped with a luscious lemon cream, it’s the ultimate treat for any occasion, whether as a dessert, snack, or brunch centerpiece.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup granulated sugar
- Zest of 1 lemon (~1½ tsp)
- 4 tablespoons (½ stick) unsalted butter, softened
- ½ teaspoon vanilla extract
- 1 large egg
- ¼ cup Greek yogurt (plain)
- ¼ cup milk
- 1 cup blueberries (fresh or frozen)
- 1½ tablespoons turbinado sugar
For the Lemon Cream:
- ¼ cup heavy whipping cream
- 2 tablespoons lemon curd (store-bought or homemade)
Instructions
- Prepare the Baking Pan:
- Preheat your oven to 400°F.
- Butter a 9-inch round cake pan, line the bottom with parchment paper, and dust the sides with flour.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Infuse Sugar with Lemon Zest:
- Combine the sugar and lemon zest in a mixing bowl. Rub the zest into the sugar using your fingers until fragrant and slightly damp.
- Cream Butter and Sugar:
- Add the softened butter to the sugar mixture. Beat on medium-high speed for 3 minutes until pale and fluffy.
- Add Wet Ingredients:
- Mix in the vanilla extract and egg until fully combined.
- Add the Greek yogurt and beat until smooth.
- Incorporate Dry Ingredients and Milk:
- At low speed, mix in half of the dry ingredients until just combined.
- Add the milk, then the remaining dry ingredients, mixing gently to avoid overmixing.
- Add Blueberries and Turbinado Sugar:
- Spread the batter evenly in the prepared pan. Scatter the blueberries over the top and gently press them into the batter. Sprinkle turbinado sugar evenly over the top.
- Bake the Cake:
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Lemon Cream:
- In a medium bowl, combine heavy whipping cream and lemon curd.
- Whip on high speed until thick and creamy, similar to yogurt. Refrigerate until ready to serve.
- Serve:
- Slice the cake and serve with a generous dollop of lemon cream on each piece.
Notes
- Use fresh lemon zest and ripe blueberries for the best flavor.
- Toss blueberries in a bit of flour before adding to the batter to prevent sinking.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American