Cookie and Kate · by Cookie and Kate★ 4.8
Blueberry Lemon Yogurt Cake
NUTRITION · PER SERVING65M COOK
CAL 100%·PRO 100%
CARBS 323G47% OF CAL
22G FIBER0G ADDED0G INTRINSIC114G OTHER188G TOTAL SUGAR
FAT 131G43% OF CAL
24G SAT107G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lemony yogurt cake studded with blueberries, made with whole wheat flour and olive oil. Light and tender with the richness of a pound cake.
dessertbaked goodeggs⚡ microwave🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 1/2 cups white whole wheat flour or regular whole wheat flour, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 medium lemons, preferably organic, to be zested and juiced
- 1 cup sugar (I used organic cane sugar)
- 3/4 cup plain whole-milk (full fat) yogurt or Greek yogurt
- 3 extra-large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup extra-virgin olive oil
- 1 cup fresh or frozen blueberries (if frozen, do not defrost!)
- 2 teaspoons honey
- Optional accompaniments: Whipped cream or vanilla ice cream
At a glance
PER SERVING · TIME 65M
CAL 100%·PRO 100%
CARBS 323G47% OF CAL
22G FIBER0G ADDED0G INTRINSIC114G OTHER188G TOTAL SUGAR
FAT 131G43% OF CAL
24G SAT107G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 1452mg
- Total sugar
- 188g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1198mg
- Calcium
- 318mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1452MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.