This blueberry yogurt cake is lovely with a cup of coffee for breakfast, or dolled up with a scoop of vanilla ice cream for dessert. Lemon zest is rubbed into the sugar to impart the flavor. It’s a wonderful way to use fresh blueberries!
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 lemon, zested
- 1/2 cup yogurt, room temperature
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 cup blueberries
- Grease an 8 1/2″ x 4 1/2″ loaf pan. Preheat oven to 350º.
- In a small bowl whisk the flour, baking powder, and salt.
- In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is aromatic.
- Whisk in the yogurt, then eggs one at a time until incorporated. Slowly add oil while whisking.
- With a rubber spatula, fold flour in two batches. Quickly whisk to get rid of any lumps.
- Toss blueberries with 2 teaspoons of flour and fold into batter. Pour batter into prepared pan and bake for 55 to 60 minutes. Test with a toothpick.
- Let cake cool on a wire rack for 10 minutes, then run a knife around the sides of the pan and turn out on to the wire rack to cool completely.
