Description
Indulge in the delightful flavors of Blueberry Lemon Yogurt Cake with Blueberry Compote, a perfect dessert for any occasion. This cake combines the tangy zest of fresh lemons with the natural sweetness of blueberries, creating a moist and flavorful treat that will impress your guests. Topped with a vibrant blueberry compote and a refreshing lemon drizzle, this cake doubles as an eye-catching centerpiece for gatherings. Whether served at brunch or as an after-dinner delight, each slice offers a burst of freshness that fruit cake lovers will adore. Easy to make and versatile enough for any setting, this cake is sure to become a favorite in your recipe collection.
Ingredients
- 3 cups flour
- 1 cup butter (room temperature)
- 1 1/2 cups sugar
- 3 large eggs
- 1 cup vanilla or lemon Greek yogurt
- 2 cups blueberries
- Zest and juice of one lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, mix flour, baking powder, and salt; set aside.
- In another bowl, cream together butter and sugar until fluffy. Add eggs, yogurt, lemon juice, and zest; mix until blended.
- Gradually add dry ingredients to wet mixture. Gently fold in blueberries.
- Pour batter into the prepared bundt pan and bake for 25–35 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a cooling rack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 250
- Sugar: 23g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Ensure all ingredients are at room temperature for better mixing. Avoid overmixing the batter to keep the cake light and fluffy. Experiment with other berries like raspberries or strawberries for different flavor profiles.