This is for you. Yes, YOU!
Breakfast, lunch or dinner, anytime, anywhere.
Blueberry Yogurt Cake
1 cup Greek yogurt
1 cup sugar
1/2 cup oil
1 tsp vanilla extract
1 1/2 cups AP flour
2 tsp baking powder
1 1/3 cups blueberries, fresh + 1 TBSP flour
1/4 cup squeezed lemon juice
2 tsp sugar
Preheat oven to 350 F.
Line 9×5 loaf pan with a aluminum foil.
Bowl #1 mix 3 eggs, 1 cup yogurt, 1 cup sugar, 1/2 cup oil and 1 tsp vanilla extract.
Bowl #2 sift together 1 1/2 cups flour and 2 tsp baking powder.
Now slowly add the flour mixture (bowl #2) to the bowl #1.
Mix all the ingredients.
Mix 1 1/3 cups blueberries with 1 TBSP flour.
Add blueberries / flour mixture into the batter.
Fold the blueberries into mixture very gently.
Pour the batter into prepared pan.
Bake at 350 F for 60 minutes. (use toothpick to test it)
Just stick a toothpick into the center of cake. If there is wet batter still on it, your cake needs more time in the over.
While the gorgeous cake is baking your amazing body will make the following:
Cook 1/4 cup lemon juice and 2 tsp sugar until sugar dissolves. Set aside.
When cake is baked, allow to cool for 10 minutes and then pour the lemon/sugar mixture over the cake.
Cool it for a few hours before eating.
To print the recipe, please check the box below.
Enjoy your slice of heaven…I know I wil
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