This blueberry and lemon yogurt cake is a light, refreshing treat, ideal for summer. The Greek yogurt in the batter creates a moist and tender texture, while the fresh blueberries and zesty lemon juice add a burst of fruity flavor. Topped with a tangy lemon glaze, the cake offers a delightful balance of sweet and sour. It’s a perfect choice for a coffee break or dessert and is incredibly simple to make.
INGREDIENTS
Cake
- 200g flour
- 1 packet baking powder
- A pinch of salt
- 150g sugar
- 3 eggs
- 150g Greek yogurt
- 80ml oil
- Juice and zest of 1 lemon
- 150g blueberries
Sugar Glaze
- Juice of half a lemon
- 100g powdered sugar
INSTRUCTIONS
- Preheat your oven to 180°C. Grease a baking pan with butter and dust it lightly with flour.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the sugar and eggs until fluffy and pale.
- Add the Greek yogurt, oil, lemon juice, and zest, and mix until combined.
- Gradually fold the dry ingredients into the egg mixture, mixing until smooth.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with the lemon juice until smooth.
- Once the cake has cooled, drizzle the glaze over the top. Garnish with extra blueberries and lemon slices, then serve.
Tip: If fresh blueberries aren’t available, frozen ones can be used. Just make sure to thaw and drain them well to prevent the cake from becoming too moist.
