Prep: 15 mins | Cook: 50 mins | Total: 1 hr 5 mins | Servings: 8 | Yield: 1 9-inch cake
Lemon cake and blueberries for breakfast, anyone? This is one of the best breakfast meals I have ever served for my family. My kids could not get enough of it. I can’t blame them because it is amazing. Start your day with a smile on your face and the rest of the day is going to okay! I hope this lemon cake can somehow make you feel good. Enjoy!
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 ounces) containers lemon-flavored yogurt
1 teaspoon lemon zest
2 cups fresh blueberries
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 9-inch round cake.
Step 3: In a medium mixing bowl, add in the baking powder, baking soda, flour, and salt. Whisk until well mixed.
Step 4: In another medium mixing bowl, add in butter and sugar. Beat using an electric mixer until well mixed.
Step 5: Add in the eggs and vanilla extract. Beat until smooth.
Step 6: Transfer alternately the flour mixture, yogurt, and lemon. Add and stir gradually until well mixed then add in the lemon zest.
Step 7: Transfer 1/2 of the batter into the greased pan and spread evenly. Place 1 cup layer of the blueberries then spread the rest of the batter on top of the blueberries. Spread the rest of the blueberries over the batter.
Step 8: Place inside the preheated oven and bake for 50 minutes or until a toothpick comes out clean after inserting it in the center of the cake.
Step 9: Remove from the oven and let it sit on a wire rack to cool at room temperature.
Step 10: Serve and enjoy!
Per Serving: 274.7 calories; protein 6.4g 13% DV; carbohydrates 41.8g 14% DV; fat 9.5g 15% DV; cholesterol 67.8mg 23% DV; sodium 264.8mg 11% DV.
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