Lemon-Blueberry Breakfast Cake

  • 1 ½ cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup plain yogurt
  • 1 cup sugar
  • 2 T. fresh lemon juice
  • 3 large eggs
  • 1 tsp. lemon extract
  • ½ cup canola oil
  • 1 ½ cups fresh blueberries tossed with 1 T. all-purpose flour

Preheat the oven to 350° F and grease a 12-cup bundt pan with cooking spray.

In a large bowl, mix the 1 ½ cups of flour, the baking powder, and the salt; set aside. In another bowl, whisk together the yogurt, sugar, lemon juice, eggs, lemon extract, and canola oil. Add the wet ingredients to the dry ingredients and whisk until combined.

In another small bowl mix together the blueberries with the 1 tablespoon of flour; gently fold the blueberries into the batter.

Pour the batter into the prepared bundt pan and bake for 50-60 minutes or until an inserted toothpick in the center of the cake comes out clean.

When the cake is done, remove it from the oven and set it aside to cool for about 10 minutes. Remove it from the bundt pan onto a baking rack to cool completely.

  • Yields: 12 servings
  • Preparation Time: About 1 hour and 15 minutes
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