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Lemon Yogurt Anything Cake
Ingredients
- 1 1/2 cups (190 grams) + 1 tablespoon (10 grams) all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
- 2 teaspoons (10 grams) baking powder
- 1/2 teaspoon kosher salt
- 1 cup (230 grams) plain whole-milk yogurt
- 1 cup plus 1 tablespoon (215 grams) sugar
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (120 ml) vegetable oil
- 1 1/2 cups (about 255 grams) blueberries, fresh or frozen, [updated to note] no need to thaw (I used wild blueberries, hence the tiny size)
- 1/3 cup (80 ml) freshly squeezed lemon juice
Chrome Extension
