Nobody can resist a moist slice of cake, especially if it is yogurt lemon blueberry pound cake. The cake itself is so simple to put together, and it is truly the type of cake that you will want to make over and over again. No other ingredient can replicate the bright citrus flavor from fresh lemon juice and zest, it is essential in this cake. I prefer my lemon desserts to be really "lemony" and this one passes the test. The addition of Greek yogurt lightens the cake so it is not as dense compared to a traditional pound cake. While this cake is delicious straight from the oven, it is even better (if you can believe it) days later when the ingredients have had time to merry. Serve this yogurt blueberry pound cake for breakfast, brunch, or an after dinner treat.
Easy Yogurt Blueberry Cake
Recipe from Easy Cooking with Sandy
Ingredients:
For the cake:
2 cups Blueberries
2 1/2 cups All Purpose Flour
2 Tablespoons Vanilla Extract
1 1/2 Tablespoon Lemon Juice
1 Tablespoon Lemon zest
3 Large Eggs
2 sticks of unsalted Butter, soften (1 cup= 226g)
1 cup low fat Plain Yogurt
2 cups Brown Sugar (I used 1 cup of Splenda Brown Sugar Blend, fewer calories and less sugar!)
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Baking Powder
For the Glaze:
1 1/2 cups Powdered Sugar
4 Tablespoons Lemon Juice
1/4 teaspoon Lemon Extract (optional)
For full recipe instructions, watch the video below or click here.
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