From Cookie and Kate
Blueberry Lemon Yogurt Cake
- Time
- 1 hr 5 min
- Makes
- 1
- Ingredients
- 12
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Ingredients
- 1 ½ cups white whole wheat flour or regular whole wheat flour, plus more for dusting
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 2 medium lemons, preferably organic, to be zested and juiced
- 1 cup sugar (I used organic cane sugar)
- ¾ cup plain whole-milk (full fat) yogurt or Greek yogurt
- 3 extra-large eggs
- ½ teaspoon pure vanilla extract
- ½ cup extra-virgin olive oil
- 1 cup fresh or frozen blueberries (if frozen, do not defrost!)
- 2 teaspoons honey
- Optional accompaniments: Whipped cream or vanilla ice cream
Nutrition
- Calories
- 299 calories
- Fat
- 13.8 g
- Fiber
- 2.8 g
- Sugar
- 23.8 g
- Sodium
- 137.1 mg
- Protein
- 5.8 g
- Trans fat
- 0 g
- Cholesterol
- 58.6 mg
- Carbohydrate
- 39.7 g
- Saturated fat
- 2.6 g
As published by Cookie and Kate.
The method
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