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Blueberry Yogurt Cake

One-bowl blueberry cake - deliciously moist and easily adaptable as muffins.
Prep Time15 minutes
40 minutes
Total Time55 minutes
Course: Dessert, Sweet
Cuisine: American, Vegetarian
Diet: Vegetarian
Keyword: Baking, dessert
Servings: 1 cake
Author: Shelly

Equipment

  • Bundt cake pan or 7 inch round cake pan
  • Microplane or small grater

Ingredients

  • 2 large eggs
  • ½ cup soft ghee or butter
  • ½ cup cane sugar
  • ½ cup brown sugar + 2 tablespoons to sprinkle over
  • ⅓ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon coarse salt - yes, that's not a mistake
  • ⅓ cup milk or nut milk
  • 2 cups fresh blueberries
  • 1 teaspoon lemon zest

Instructions

  • Preheat the oven to 370°F. Spray a bundt cake pan or traditional cake pan with oil.
  • In a large bowl, whisk together the eggs, ghee, cane sugar, ½ cup brown sugar, yogurt, and vanilla until smooth.
  • Add in the flours, baking powder, and salt and mix. Gradually add the milk into the batter until smooth.
  • Mix in the blueberries with a spatula.
  • Pour the batter into the pan and use a spatula to spread it evenly. Zest the lemon over the top and sprinkle with the remaining 2 tablespoons brown sugar. Bake for 40 minutes or until the cake is set and the top is golden. (The toothpick trick won't work here, unfortunately - you'll run into some blueberries!) Let cool for at least 10 minutes.