Healthy Lemon Blueberry Cake
A light and moist cake bursting with fresh blueberries and bright lemon flavor, perfect for any occasion from spring to fall.
Ingredients
Dry ingredients
- 1 3/4 cups all-purpose flour Plus 2 tablespoons for tossing blueberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
Wet ingredients
- 2 large eggs At room temperature
- 1/2 cup olive oil For healthy fats
- 1/2 cup plain yogurt Greek or regular, at room temperature
- 3/4 cup honey or maple syrup Natural sweetener
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp pure vanilla extract
Fruit
- 1 1/2 cups fresh or frozen blueberries If frozen, do not thaw
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs lightly, then whisk in olive oil, yogurt, honey (or maple syrup), lemon zest, lemon juice, and vanilla until smooth.
- Fold the dry ingredients into the wet mix gently until just combined, avoiding overmixing.
- Toss the blueberries with 2 tablespoons of flour to prevent sinking, then fold them into the batter.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–38 minutes or until a toothpick inserted near the center comes out clean and the cake is golden.
Cooling and Serving
- Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Serve plain, dusted with powdered sugar, or topped with a light lemon glaze.
Notes
For best results, use room-temperature ingredients and check doneness early. Variations include making it gluten-free or adding a streusel topping.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 120mgFiber: 2gSugar: 10g
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