Preheat oven to 350. Lightly coat 8 x 4 inch
loaf pan with cooking spray. Line with parchment
and spray.
Whisk together yogurt, eggs, lemon zest, vanilla, and 1
cup sugar in large bowl until smooth. Add baking
powder, salt, and 1 1/2 cups flour; whisk to
combine. Add oil and whisk until smooth.
Toss berries with remaining 1 Tbsp flour in a
medium bowl until evenly coated. Fold berries
into batter and quickly transfer to prepared pan
to prevent batter from turning purple.
Bake until golden and a toothpick inserted in
center comes out clean, about 70 to 75 minutes.
Let cool in pan for 20 minutes. Remove from pan
and transfer to rack to cool completely.
Serving
Suggestions
Store tightly wrapped at room temperature for up to 5 days or freeze for 1 month.
Originally Submitted
2/12/2020
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