One-Bowl Blueberry Lemon Yogurt Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist and tangy lemon cake studded with fresh blueberries, made effortlessly in one bowl. This American-inspired recipe, ready in about 55 minutes, layers all-purpose flour, granulated sugar, plain Greek yogurt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 8 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
  3. Step 3: Add 3/4 cup granulated sugar, 1 cup plain Greek yogurt, 1 large egg, 1/3 cup vegetable oil, 1 tbsp lemon zest, and 2 tbsp lemon juice to the dry ingredients. Stir until just combined.
  4. Step 4: Gently fold in 1 cup fresh blueberries, being careful not to crush them.
  5. Step 5: Pour batter into prepared pan and smooth the top with a spatula.
  6. Step 6: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
  7. Step 7: Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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