Lemon Blueberry Yogurt Cake
Lemon blueberry yogurt cake is a really easy healthy Greek yogurt cake recipe. It's delicious, moist and fluffy.
Servings 15 slices
Calories 154kcal
Equipment
Ingredients
- 300 g self-raising flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon bicarbonate of soda
- 100 g golden caster sugar
- Zest of one lemon
- 2 eggs lightly beaten
- 150 ml low fat Greek yogurt
- 80 ml vegetable oil
- 80 ml lemon juice
- 150 g Blueberries fresh or frozen
- 1 tablespoon plain flour
Instructions
- Preheat oven to 180C (Fan) and grease a 24.5cm x 14.8cm / 8” x 5” loaf tin.
- Place all of the dry ingredients, the flour, baking powder, salt, bicarbonate of soda, caster sugar and lemon zest into a large bowl
- In a separate smaller bowl, add the wet ingredients the eggs, yogurt, and vegetable oil and lemon juice and combine.
- Gradually pour the wet ingredients into the larger bowl with the dry ingredients. Fold all of the ingredients together using a spatula.
- In a small bowl mix the blueberries and plain flour together then fold the blueberries into the cake mixture in the larger bowl.
- Pour cake mixture into the loaf tin and bake for 30 - 35 minutes until risen and golden brown.
- Check the loaf has cooked by inserting a wooden skewer / cocktail stick into the centre which should come out clean if cooked then remove from the oven.
- Allow to cool slightly in the tin before removing and transferring to a wire baking rack.
- Slice into 15 slices and store in an air tight container.
Nutrition
Calories: 154kcal | Carbohydrates: 25.4g | Protein: 4.5g | Fat: 4g | Saturated Fat: 1.4g | Monounsaturated Fat: 1.5g | Cholesterol: 29.1mg | Sodium: 364.6mg | Fiber: 0.8g | Sugar: 9.2g | Vitamin A: 150IU | Vitamin C: 4.1mg | Calcium: 130mg | Iron: 1.3mg