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Blueberry Yogurt Cake

A delicious and healthy cake made with fresh blueberries and yogurt, perfect for meal prep and weight loss diets.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup Fresh Blueberries Packed with antioxidants.
  • 1 cup Plain Yogurt Adds moisture and protein.
  • 1 cup Sugar Can be substituted with a sugar alternative.
  • 3 large Eggs Provides structure and protein.
  • 1/2 cup Vegetable Oil Keeps the cake moist.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour.
  • 2 teaspoons Baking Powder Helps the cake rise.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 zest Lemon Zest Adds a bright flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, combine the yogurt, sugar, eggs, vegetable oil, and vanilla extract, stirring until well blended.
  3. In another bowl, whisk together the flour, baking powder, salt, and lemon zest.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  3. Slice and serve as a delightful dessert or snack.

Notes

For a lower sugar content, consider using honey or maple syrup. Store leftovers in an airtight container in the fridge for up to five days.