Blueberry Lemon Yogurt Cake

Sarah

Treat yourself to a slice of this delicious Blueberry Lemon Yogurt Cake. Bursting with juicy blueberries and zesty lemon flavour, this moist and tender cake is a perfect addition to any brunch or afternoon tea.

5 from 1 vote

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Prep Time 5

Cook Time 1

Course Dessert

Cuisine American, Australian, Brittish

Servings

Calories 353 kcal

Ingredients

350 g self raising flour plus 1 extra tablespoon for the blueberries
200 g greek yogurt
3 eggs
175 g salted butter softened
2 large lemons
170 g caster sugar
200 g blueberries
150 g icing sugar

Instructions

Preheat oven to 160C and line a loaf tin with baking paper.
Add the flour, butter, eggs, sugar, yogurt and the zest and juice of one lemon to a mixing bowl and whisk until just combined.
In another small bowl toss the blueberries with the extra tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the loaf.
Fold the flour dusted blueberries into the mixture then pour the batter into the loaf tin. Use a spatula to even out the batter in the tin if needed.
Bake for 50 - 60 minutes or until golden brown and a skewer comes out clean then allow the cake to completely cool.
Add the icing sugar to a small bowl and gradually squeeze in the lemon until you have a nice thick frosting. For reference I used half a large lemon but depending on the juiciness and size of your lemon you may use less or more.
Evenly pour the icing over the cake, let it set in the fridge for 10 minutes then slice up and enjoy.

Nutrition

Calories: 353kcalCarbohydrates: 53gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 117mgPotassium: 110mgFiber: 2gSugar: 29gVitamin A: 438IUVitamin C: 11mgCalcium: 38mgIron: 1mg

Keyword Blueberry Cake, Blueberry Lemon Yogurt Cake, Lemon Cake, Yogurt Cake

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