Lemon Blueberry Yogurt Cake Recipe
Makes 16 slices (2 inch x 2 inch size)
1 cup milk – (whole, skim, almond, soy, etc.)
¼ cup lemon juice
½ cup plain yogurt (Greek, lowfat, nonfat, soy, etc.)
2 teaspoons lemon zest, minced
1 teaspoon vanilla
2 cups white whole wheat flour (such as King Arthur’s brand)
2/3 cup sugar
3 teaspoons baking powder
¼ teaspoon salt
1 cup frozen blueberries
1/3 cup frozen blueberries (for top)
Preheat oven to 350 F. Line a 8x8 inch square pan with parchment paper and spray with non-stick spray.
Combine milk, lemon juice, yogurt, egg, lemon zest, and vanilla in a large bowl. Add flour, sugar, baking powder, salt, and blueberries and mix until blended. Spread batter in pan and top with 1/3 cup blueberries.
Bake for 45-50 minutes until a toothpick or butter knife inserted into the center of the cake comes out clean. Top with powdered sugar or eat plain.
For one slice = 108 calories, 1.0 g fat, 0.0 g saturated fat, 22.5 g carbohydrates, 11.4 g sugar, 3.4 g protein, 1.9 g fiber, 53 mg sodium, 3 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes