Blueberry Cake
This Blueberry Cake is bursting with fresh, juicy blueberries! Naturally sweetened with maple syrup and made with creamy Greek yogurt and a hint of lemon, it's the perfect bright and cheery dessert for spring weather. Whether you enjoy it with a scoop of ice cream, a dollop of whipped cream, or simply as is, this pretty cake is sure to win your heart!
Ingredients
- 2 eggs
- 1/2 cup maple syrup
- 1 cup greek yogurt
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 3 cups blueberries
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 2 cups flour , plus 1 tbsp to toss blueberries
Instructions
- Preheat oven to 350 degrees. Line a spring form pan with parchment paper then grease with non stick cooking spray.
- Toss blueberries in 1 tbsp of flour and set aside.
- In a large bowl, combine flour, baking soda, baking powder, salt, and lemon zest.
- In medium bowl, add yogurt, eggs, maple syrup, melted butter, vanilla, and lemon juice. Whisk to combine.
- Add the wet ingredients to the dry ingredients. Mix until almost combined then fold in 2 cups of blueberries. (Do not over-mix. It's ok if there are still streaks of flour in the batter).
- Transfer the batter to the prepared pan. Top with the remaining 1 cup of blueberries.Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean.
- Allow the cake to cool for an 20 minutes before removing the springform pan. Let it cool completely before dusting with powdered sugar.Slice, serve and enjoy with ice cream, whipped cream or as it!
Nutrition Information
Calories: 338kcalCarbohydrates: 47gProtein: 8gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 73mgSodium: 312mgPotassium: 231mgFiber: 2gSugar: 19gVitamin A: 445IUVitamin C: 7mgCalcium: 90mgIron: 2mg