This cake is very easy and quick, great with a cup a coffee or tea, even take it on a picnic or serve it at the backyard BBQ. It’s a great make ahead cake!!! Enjoy!!! “Lighting for my Pictures are that great, plus took them with the cell phone, but the cake was Perfect” At least the office enjoyed it this morning!!!
This is what you’ll need plus vanilla (forgot to add the vanilla in the picture)
1 pint fresh blueberries, about 2 cups give or take a berry
3/4 cup yogurt *see note below
3 large eggs
1 stick butter, softened
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 tsp. fresh lemon zest
2 cups cake flour
Preheat oven 350 degrees, spray a 9×13 baking pan. Bake 25 minutes, until golden brown.
Mix together cake flour, baking soda and baking powder and set aside.
In a large bowl beat together butter and sugar at medium speed until light and fluffy about 1 minute.
Add eggs, 1 at a time beating well after each addition. Beat in lemon zest and vanilla.
Alternately add in flour mixture and yogurt, until combined.
****Yogurt Note – you can use plain low-fat yogurt, Greek yogurt would be good too, I used a new yogurt in our area call Noosa, check it out at noosayoghurt.com “From the land down under, Noosa, Australia” I used the Blueberry, if you have this yogurt at your local store it is a must…we carry this in our organic area. It really is “sinful”!!! So even if you don’t make this cake the yogurt or as they called it “yoghurt”… it’s a MUST!!!!
Okay spread the batter in the pan.
Sprinkle the blueberries over top (you can use frozen if you don’t have fresh)
Bake until golden about 25 minutes, let cool completely.
Then sprinkle with confectioner’s sugar and serve.