Print

Blueberry Lemon Yogurt Cake with Blueberry Compote

Blueberry Lemon Yogurt Cake with Blueberry Compote
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of our Blueberry Lemon Yogurt Cake with Blueberry Compote. This moist and tender cake beautifully combines zesty lemon and sweet blueberries, making it an ideal dessert for any occasion. With a simple preparation process, this cake is perfect for both novice bakers and seasoned chefs alike. The luscious blueberry compote topping adds a burst of flavor, while the light lemon drizzle enhances its visual appeal. Whether you’re hosting a gathering or enjoying a sweet treat at home, this cake promises to be a showstopper on your dessert table.

Ingredients

Scale
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • Dash of salt
  • 1 cup butter (room temperature)
  • 1 1/2 cups sugar
  • 2 tablespoons fresh squeezed lemon juice
  • 3 large eggs
  • 1 cup vanilla or lemon Greek yogurt
  • Zest from one lemon
  • 2 cups blueberries
  • 1 1/4 cup powdered sugar
  • 2 tablespoons water
  • 1 tablespoon fresh squeezed lemon juice
  • 1 cup blueberries for compote
  • 1 tablespoon water for compote
  • 1/4 cup sugar for compote
  • 1 tablespoon lemon juice for compote

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. In a medium bowl, mix flour, baking powder, and salt; set aside.
  3. In another bowl, cream together the butter and sugar using an electric mixer.
  4. Add in the eggs, yogurt, fresh lemon juice, and lemon zest; mix until well combined.
  5. Gradually incorporate the dry mixture into the wet ingredients until just combined.
  6. Gently fold in blueberries.
  7. Pour batter into the prepared bundt pan and bake for 25–35 minutes or until a toothpick comes out clean.
  8. Let cool before drizzling with lemon glaze and topping with blueberry compote.

Nutrition

Find it online: https://trandtaste.com/blueberry-lemon-yogurt-cake-with-blueberry-compote/

save me