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Lemon & Blueberry Cake

Servings: 2 loaf pans
Prep Time: 15 minutes
Baking Time: 1 hour

Ingredients 

  • 1 cup (227g) unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¼ cup freshly squeezed lemon juice, divided
  • ⅓ cup grated lemon zest
  • ¾ cup yoghurt
  • 1 tsp pure vanilla extract
  • 1 ½ cup frozen blueberries, coated with 1 tbsp flour

Instructions

  • Preheat the oven to 180°C. Grease and flour 2 loaf pans.
  • Prepare the dry ingredients. Sift together the flour, baking powder, baking soda, and salt in a bowl, keep to side.
  • Prepare the wet ingredients. In a small bowl combine ¼ cup lemon juice, lemon zest, yoghurt, and vanilla.
  • In a stand mixer, cream the butter and sugar with the paddle attachment, until light and fluffy, about 5 minutes. Add the eggs, 1 at a time.
  • Alternatively, add the flour and yoghurt mixture to the batter. Then add the coated blueberries.
  • Evenly pour the batter in the two loaf pans. Bake for 50 to 60 minutes.
  • When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan. Allow the cakes to cool completely.