Lemon-Blueberry Yogurt Cake
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- zest of 2 medium lemons
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- 1 1/2 teaspoons pure lemon extract
- 1 (6 ounce) container Redwood Hill Farm Blueberry Goat Milk Yogurt
- 1 1/3 cups blueberries
- 1 cup confectioners' sugar, sifted
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon pure vanilla extract
- This recipe is vegetarian
- Produce
- Blueberries (1 1/3 cups)
- Lemons, zest of medium (2)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking soda (1/2 teaspoon)
- Confectioners' sugar (1 cup)
- Granulated sugar (1 1/2 cups)
- Lemon extract, pure (1 1/2 teaspoons)
- Salt (1/2 teaspoon)
- Vanilla extract, pure (1/4 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (1 1/2 tablespoons)
- Dairy
- Butter, unsalted (1 cup)
- Redwood hill farm blueberry goat milk yogurt (1 (6 ounce) container)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published August 30, 2012 (5 months ago).
91 people saved this recipe.
