Blueberry Lemon Cake


  • 2 cups fresh or frozen blueberries (make sure berries are drained well)
  • 1/4 cup sugar
  • 3 cups all-purpose flour
  • 1 tsp tsp. baking powder
  • 1 tsp tsp. salt
  • 2 sticks stick butter softened
  • 2 cups sugar
  • 3 large eggs
  • 1 cup lemon yogurt (if you do not have lemon yogurt, use plain yogurt and mix with lemon juice to flavor)
  • 1 tsp vanilla
  • Zest of one large lemon


  • Preheat oven to 350 degrees
  • Sprinkle blueberries with ¼ cup sugar and lightly stir to coat.
  • In another bowl sift together flour, salt and baking powder
  • In a separate bowl mix butter and sugar until fluffy. Add vanilla, eggs, yogurt and lemon zest and mix well to combine.
  • Slowly add your flour mixture and mix well until completely combined.
  • Fold in blueberries.
  • Spray a bunt pan with nonstick coating. Pour batter into pan and bake for about 1 hour or until a toothpick inserted in the middle come out clean.
  • You can top this with powdered sugar.