Yogurt Blueberry Cake with a Yummy Lemon Glaze

Yogurt Blueberry Cake with a Yummy Lemon Glaze Recipe

Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 12

Introduction

This Yogurt Blueberry Cake with a Yummy Lemon Glaze is a delightful and refreshing dessert that is perfect for any occasion. The combination of juicy blueberries, tangy yogurt, and zesty lemon creates a deliciously moist and flavorful cake that is sure to impress your family and friends.

History

This recipe is a modern twist on the classic blueberry cake, incorporating the tangy flavor of yogurt and the zesty kick of lemon in the glaze. Blueberry cakes have been a popular dessert for centuries, with blueberries being a staple ingredient in many traditional baked goods.

Ingredients

cake

2.5 cups blueberries
2.5 cups + 1 tbsp flour
2 tsp baking powder
0.75 tsp salt
0.5 cup butter
1.5 cups sugar
1 tsp vanilla
4 large egg whites
6 oz (170 g) container plain yogurt

glaze

1.25 cups confectioners sugar
1 tbsp lemon juice
1 tbsp water

How to prepare

Cake

Heat the oven to 350°F (177°C). Grease and flour a 12 cup bundt pan.
In a bowl, toss the berries with 1 tbsp of flour.
In a second bowl, whisk together the remaining flour, baking powder, and salt.
In a third bowl, beat the butter until smooth.
Beat in the sugar and vanilla until creamy.
Add the egg whites and beat until smooth.
Beat in the flour alternately with the yogurt.
Fold in the berries.
Pour the batter into the pan.
Bake for 50 minutes or until done.
Let the cake cool in the pan for 10 minutes, then turn it out.

Glaze

In a bowl, stir together the sugar and juice.
Add water as needed for a good drizzle consistency.
Pour the glaze over the cake.
Let it stand until set.
Fill the center with blueberries.

Variations

Substitute raspberries or blackberries for the blueberries for a different flavor profile.
Add a sprinkle of lemon zest to the batter for an extra burst of citrus flavor.

Notes

Makes 16 servings

Cooking Tips & Tricks

Be sure to toss the blueberries in flour before adding them to the batter to prevent them from sinking to the bottom of the cake.

- Use room temperature ingredients for the cake batter to ensure a smooth and even texture.

- Allow the cake to cool in the pan for 10 minutes before turning it out to prevent it from sticking.

Serving Suggestions

Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Be sure to properly grease and flour the bundt pan to prevent the cake from sticking.

- Use a toothpick to test the doneness of the cake - if it comes out clean, the cake is ready.

Ingredient Substitutions

You can use Greek yogurt instead of plain yogurt for a thicker and creamier texture.

- Substitute almond extract for the vanilla extract for a nutty flavor.

Make Ahead Tips

This cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.

Presentation Ideas

Garnish the cake with fresh blueberries and a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Serve this cake with a cup of hot tea or a glass of cold milk for a delightful dessert pairing.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave a slice for 15-20 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of this cake contains approximately 250 calories.

Carbohydrates

Each serving of this Yogurt Blueberry Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of this cake contains approximately 8 grams of fat.

Proteins

Each serving of this cake contains approximately 3 grams of protein.

Vitamins and minerals

Blueberries are a rich source of vitamin C, vitamin K, and manganese, providing essential nutrients for overall health.

Alergens

This recipe contains dairy (butter, yogurt) and eggs, which may be allergens for some individuals.

Summary

This Yogurt Blueberry Cake is a delicious dessert option that provides a good source of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

This Yogurt Blueberry Cake with a Yummy Lemon Glaze is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful texture, this cake is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Yogurt Blueberry Cake with a Yummy Lemon Glaze. It was a warm summer day, and I had been invited to a friend's house for a potluck dinner. As I walked into her kitchen, the aroma of freshly baked goods filled the air, and my mouth immediately started to water.

My friend, Sarah, greeted me with a warm smile and handed me a slice of the most delicious looking cake I had ever seen. It was a beautiful shade of blue, dotted with juicy blueberries, and drizzled with a tangy lemon glaze. I took a bite and was immediately hooked. The combination of the moist cake, sweet blueberries, and zesty lemon was a match made in heaven.

I couldn't help but ask Sarah for the recipe, and she was more than happy to share. She told me that she had learned it from her grandmother, who had passed it down through the generations. I knew right then and there that I had to learn how to make this incredible dessert myself.

Over the next few weeks, I practiced making the Yogurt Blueberry Cake with a Yummy Lemon Glaze over and over again. I experimented with different ratios of yogurt, blueberries, and lemon juice until I found the perfect balance of flavors. Each time I baked the cake, the scent of fresh blueberries and lemon filled my kitchen, bringing back memories of that first bite at Sarah's house.

As I perfected the recipe, I started to make it for every special occasion. Family gatherings, potlucks, birthdays – you name it, and I would bring out my signature Yogurt Blueberry Cake with a Yummy Lemon Glaze. Each time, it was met with rave reviews and requests for the recipe.

One day, my own granddaughter, Emily, came to visit me in the kitchen while I was baking the cake. She watched with wide eyes as I mixed the batter, folded in the blueberries, and drizzled the lemon glaze over the top. When it was finally done, I cut her a slice and watched as her face lit up with delight.

"Grandma, this is the best cake I've ever tasted!" she exclaimed, her mouth still full of cake. "Can you teach me how to make it?"

I smiled at her eagerness and handed her a copy of the recipe that I had written out by hand. "Of course, my dear. This recipe has been passed down through the generations, and now it's your turn to learn how to make it."

Emily eagerly took the recipe and began to study it, asking me questions about each step of the process. I watched as she measured out the ingredients, mixed the batter, and carefully folded in the blueberries. When it came time to drizzle the lemon glaze over the top, she did so with a steady hand and a look of concentration on her face.

As the cake baked in the oven, filling the kitchen with its mouthwatering aroma, Emily and I sat at the table and chatted about our family history. I told her stories of my own grandmother, who had taught me how to cook and bake when I was just a young girl. I shared with her the memories of baking my first cake, just like she was doing now.

When the cake was finally done, Emily eagerly cut herself a slice and took a bite. Her eyes lit up with delight, just like mine had all those years ago when I first tasted Sarah's Yogurt Blueberry Cake with a Yummy Lemon Glaze.

"Grandma, this is amazing! Thank you for teaching me how to make it," she said, her mouth still full of cake.

I smiled at her, feeling a sense of pride and joy at passing down this treasured recipe to the next generation. As we sat at the table, enjoying our cake and each other's company, I knew that this recipe would continue to bring joy and memories to our family for years to come. And I couldn't wait to see where Emily's culinary journey would take her next.