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Lemon Yogurt Cake with Blueberries

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Lemon Yogurt Cake with Blueberries

Directions

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Ingredients :

  • cooking spray
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup white sugar
  • 4 ½ tablespoons butter
  • softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 (6 ounce) containers lemon-flavored yogurt
  • 1 teaspoon lemon zest
  • 2 cups fresh blueberries
  • Methods :

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray.
  • Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
  • Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; beat well. Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition. Stir in lemon zest.
  • Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.
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