Lemon, Blueberry Yogurt Cake
I love baking with Greek yogurt. It’s a fantastic substitute for some of the less healthy ingredients you find in cake recipes and packs your food full of protein! This is not a very sweet recipe (most of my recipes aren’t), but you can add another ½ cup of sugar if you want to increase the sweetness.
1 ½ cups + 1 Tbsp whole wheat flour
2 tsp baking powder
½ tsp kosher salt
1 cup plain Greek yogurt
½ cup plus 1 Tbsp sugar
2 extra-large eggs
1 tsp grated lemon zest (approximately 1 lemon)
½ tsp pure vanilla extract
¼ cup canola oil
1 ½ cups frozen blueberries
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350°F. With olive oil cooking spray, thoroughly spray your loaf pan (I use 3 small loaf pans, but you can also use one big one).
Sift together 1 ½ cups flour, baking powder, and salt into bowl. In a separate bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and oil.
Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan(s) and bake for about 50-60 minutes, or until a toothpick comes out clean from the center of the loaf.
Cook the lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. While the cake is still warm, brush the lemon-sugar mixture over the cake and allow it to soak in. Cool before serving.