Lemon Yogurt Cake with Blueberries

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup plain Greek yogurt
• 1/3 cup olive oil
• 2 eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup freshly grated lemon zest
• 1/2 cup fresh or frozen blueberries

Directions

1. Preheat oven to 350°F (175°C). Grease an 8-inch round pan with butter and line the bottom with a circle of parchment paper.
2. In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon and salt. Set aside.
3. In a large bowl, whisk together the yogurt, oil, eggs, sugar, vanilla extract, lemon juice and lemon zest until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in the blueberries.
6. Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
8. Serve the cake with a dollop of Greek yogurt or whipped cream, if desired.

Interesting Facts

• Blueberries are an excellent source of antioxidants, vitamins, and minerals.
• Lemon juice is an excellent source of vitamin C.
• Yogurt helps to lighten the texture of the cake and adds moisture.