Soft and Moist Lemon Blueberry Yogurt Cake

Preheat the oven to 350F (180C).

In a large bowl add the eggs and sugar, and beat well. You can use a hand mixer or a whisk.

Add the finely grated lemon zest and lemon juice, Greek yogurt, melted butter and vanilla extract. Beat well again.

Sift the flour, salt and baking powder in the bowl, and mix until just combined. Fold in the blueberries.

Pour into a (1 pound) loaf baking pan (lined with parchment paper or greased well). Top with a few more blueberries if you like.

Bake in the preheated oven at 350F for 50-60 minutes or until set. Test with a toothpick for readiness.

Let cool down, sprinkle with powdered sugar and enjoy!

Equipment Needed

Spice Level: