Lemon Yogurt Cake with Blueberries
A light, moist lemon yogurt cake with a buttery crumble topping and fresh blueberries. Perfect for spring and Easter celebrations, this cake is easy to make and delicious!
Ingredients
- 2 eggs
- 250 g sugar
- Zest from 2 lemons
- 165 g Greek yogurt
- 260 g all-purpose flour
- 7 g baking powder
- 50 g butter
- 100 g blueberries flour-coated
- 2 tsp sugar
- 2 tsp flour
- Zest from 1 lemon
Instructions
- Mix wet ingredients: Beat eggs and sugar until fluffy, then add yogurt and butter, mixing well.
- Add dry ingredients: Fold in flour and baking powder, followed by lemon zest.
- Fold in blueberries: Coat blueberries in flour and gently mix into the batter.
- Prepare pan: Grease and flour your baking pan, then pour in the batter.
- Make crumble topping: Mix sugar, flour, and lemon zest with cold butter to form a crumbly texture.
- Bake: Sprinkle the crumble on top and bake at 160°C (320°F) for 50 minutes or until a toothpick comes out clean.
Notes
Coat the blueberries in flour to prevent sinking. Add whipped cream or fresh mint for extra decoration. Perfect for Easter or spring gatherings.