Sometimes you just need a little cake. And one that you can whip together in minutes without a lot of fuss. That’s where this cake comes in. I was also limited by a tiny amount of butter left in the fridge, so it had to be a cake that didn’t have butter in it. Lots of requirements and I definitely found a winner. And it’s no surprise that it’s loosely based on an Ina Garten recipe. Just the right combination of tart blueberries and sweet syrup-infused cake with a nice crunchy top.
Easy Blueberry Lemon Yogurt Cake
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
3/4 cup sugar (plus a tablespoon for the glaze)
Zest and juice of 2 limes and 1 lemon
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries
2 tablespoons turbinado sugar
Preheat oven to 350 degrees and line a 9-inch cake pan with parchment paper. Butter and flour the pan.
Combine the sugar, eggs, zest, yogurt, vanilla, and oil in a large bowl. In a separate bowl, combine the flour, baking powder, and salt. Mix the dry ingredients into the wet ingredients and stir to combine. Carefully add half the blueberries to the batter and stir. Pour into the prepared pan.
Sprinkle the remaining blueberries across the top along with the turbinado sugar. Bake for 45 minutes or until a tester comes out clean. Let cool in the pan for a few minutes until you can turn it out onto a cooling rack. Place it right side up and combine the lemon and lime juice with the tablespoon of sugar. Spoon over the top of the cake, and you can poke holes with a toothpick to help it absorb if you need to.
It would also be great without the glaze because the top would stay crunchier. Sprinkle some powdered sugar over the top, if you wish.
Oh, and it’s great in the morning as a breakfast cake….. trust me.