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Feel Free to Eat This Tender Lemon Cake with Blueberries for Breakfast


Feel Free to Eat This Tender Lemon Cake with Blueberries for Breakfast


“This is a light and fresh lemon cake flavored by fresh lemon zest and lemon yogurt. To top it off, fresh (or frozen– whatever is on hand!) blueberries are added to the middle and top of the cake.”


cooking spray

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup white sugar

4 1/2 tablespoons butter, softened

2 large eggs

1 teaspoon vanilla extract

2 (6 ounce) containers lemon-flavored yogurt

1 teaspoon lemon zest

2 cups fresh blueberries


Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray.

Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.

Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; beat well. Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition. Stir in lemon zest.

Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter.

Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.

Nutrition Facts

Per Serving: 275 calories; 9.5 g fat; 41.8 g carbohydrates; 6.4 g protein; 68 mg cholesterol; 265 mg sodium.