Description
Indulge in the delightful flavors of Blueberry Lemon Yogurt Cake with Blueberry Compote, a moist and fluffy dessert that perfectly balances the tartness of lemon with the sweetness of fresh blueberries. This cake is ideal for any occasion, whether itβs a festive celebration, a cozy afternoon treat, or a simple family gathering. The star of this recipe is its yogurt base, which ensures a tender crumb, while the luscious blueberry compote and refreshing lemon glaze elevate it to an impressive dessert. With easy steps and accessible ingredients, even novice bakers can create this stunning cake that is sure to impress.
Ingredients
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 cup butter (room temperature)
- 1 1/2 cups sugar
- 3 large eggs
- 1 cup Greek yogurt (vanilla or lemon)
- Zest and juice of one lemon
- 2 cups blueberries
Instructions
- Preheat oven to 350Β°F (175Β°C) and grease a bundt pan.
- In a bowl, mix flour, baking powder, and salt; set aside.
- Cream butter and sugar until light and fluffy. Add eggs, yogurt, lemon juice, and zest; blend well.
- Gradually incorporate dry ingredients until just combined. Gently fold in blueberries.
- Transfer batter to the prepared pan and bake for 25β35 minutes until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 283
- Sugar: 24g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 64mg
Keywords: For extra flavor, consider adding chopped nuts or using other berries in your compote. If using frozen blueberries, toss them in flour first to prevent sinking.