Blueberry Lavender Yogurt Cake Recipe

Name: Blueberry Lavender Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Plain Yogurt; 1-1/4 cup Lavender Sugar; 3 whole Large Eggs; 1 whole Lemon, Zested; 3/4 teaspoons Vanilla Extract; 1/2 cups Vegetable Oil; 1-1/2 cup All-purpose Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Kosher Salt; 1-1/2 cup Blueberries, Fresh Or Frozen And Thawed

Servings: persons

1 cup Plain Yogurt
1-1/4 cup Lavender Sugar
3 whole Large Eggs
1 whole Lemon, Zested
3/4 teaspoons Vanilla Extract
1/2 cups Vegetable Oil
1-1/2 cup All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoons Kosher Salt
1-1/2 cup Blueberries, Fresh Or Frozen And Thawed

1
Grease and flour a loaf pan, then preheat your oven to 350u00b0F.
2
In one bowl whisk together the yogurt, lavender sugar, eggs, lemon zest, vanilla and oil. In another bowl sift together the flour, baking powder and salt. Slowly whisk the flour mixture into the yogurt mixture. Toss the blueberries with a bit of flour to keep them from sinking, then fold them into the batter. Pour the batter into the greased loaf pan and bake for approximately 50 minutes, until a toothpick inserted in the center comes out clean.
3
Allow the cake to cool in the pan for 10 minutes. Turn the cake out onto a cooling rack and allow the cake to cool completely.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Plain Yogurt, 1-1/4 cup Lavender Sugar, 3 whole Large Eggs, 1 whole Lemon, Zested, and more.

Yes, Blueberry Lavender Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lavender Yogurt Cake

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