Lemon Blueberry French Yogurt Cake Recipe Is Simply Delicious (10 Ingredients) by Elisa Schmitz
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If you're a fan of lemon and blueberry, then you will love this light and lovely cake recipe. This French yogurt cake recipe with lemon and blueberries is simply delicious. And when I say simply, I also mean that this outstanding dessert recipe is very simple to make. I'm excited to tell you why, but first, I want to share the backstory behind this deliciously simple lemon and blueberry French yogurt cake. Bonus: it includes the health benefits of lemon and the health benefits of blueberries.
I recently took a trip to Sundara Inn & Spa in Wisconsin Dells, Wis., with my 30Seconds colleagues Donna John and Jan Mostrom. Sundara is an incredible place to relax, revitalize and restore – especially during these difficult times. But I've found that Sundara is much more than just a place – it's the people that make it so special. There, we were taken care of by the kindest staff members. Whether they were teaching the classes or serving the meals, Sundara team members made a positive impact on our lives and are the reason we will be returning again and again.
Knowing that we are passionate foodies who love sharing great recipes, our servers Carla and Yuliya went out of their way to explain how certain dishes were made and with what ingredients. And, if we were particularly fond of something we ate, they even shared the recipe. Which is how I came to be sharing Sundara's recipe for French yogurt cake with lemon and blueberries with you. Thank you, Yuliya!
This simple lemon blueberry loaf recipe combines the zest of lemon with the sweetness of blueberries and the creaminess of yogurt (check out the health benefits of yogurt, which also adds protein) to create an irresistible lemon blueberry cake that you'll crave throughout the day. This delightful loaf has a moist and tender crumb that makes this cake truly something special.
Here's the wholesome list of ingredients you'll need to make this amazing French yogurt cake recipe: granulated sugar, lemon zest, plain yogurt, eggs, vanilla extract, flour (Sundara makes this cake with gluten-free flour, but Yuliya notes that you can use all-purpose or oat flour, too), baking powder, salt and canola (or coconut) oil. You simply mix up the batter then bake it until cooked through and golden.
Sundara serves this perfect blueberry lemon cake occasionally as part of its breakfast menu (I was lucky to be there when it was offered as a special menu item). But it would be a wonderful addition to an elegant brunch, as a snack any time of day or as a lovely dessert. It's so versatile, you could serve it for company – or just because you feel like it.
Cuisine: French
Prep Time: 10 minutes
Cook Time: 40 to 45 minutes (ovens vary)
Total Time: 50 to 55 minutes
Servings: 10
Ingredients
- 1 cup granulated sugar
- 1 tablespoon lemon zest (the zest of about 1 medium lemon)
- 1/2 cup whole plain yogurt
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups flour (gluten-free flour, all-purpose or oat flour)
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup canola oil (or coconut oil)
- 1 cup fresh or frozen blueberries (Yuliya prefers frozen because she says they add more moisture)
Here's how to make it:
- In a medium mixing bowl, add the sugar and lemon zest. Using your clean fingers, rub the sugar and zest together to release and distribute the lemon oils.
- In a large mixing bowl, add the yogurt and eggs. Whisk to blend. Add the sugar mixture and the vanilla. Whisk to thoroughly combine.
- Add the flour, baking powder and salt. Stir to just combine. (To make this recipe gluten-free, use gluten-free flour.)
- Add the oil and stir to blend. Gently fold in the blueberries.
- Pour the batter into an 8 1/2x4 1/2-inch loaf pan that's been sprayed with cooking spray or lined with parchment paper. Bake at 350 degrees F for about 40 to 45 minutes, or until the cake passes the toothpick test. (If the loaf is getting too brown on top, cover it loosely with aluminum foil.)
- Allow cake to cool completely before slicing and serving. Store leftover cake in an airtight container (in the refrigerator lasts longer).
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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