Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1½ cups granulated sugar
¾ cup unsalted butter, softened
3 large eggs, room temperature
1 cup plain Greek yogurt
Finely grated zest of 2 lemons
1½ cups fresh blueberries (plus 2 tbsp sugar for filling)
1 cup additional flour (for dusting pans)
Instructions
Preheat oven to 350°F (175°C). Grease two 8-inch round pans with vegan butter and dust with flour.
In a bowl, toss blueberries with 2 tbsp sugar for the filling; let sit.
Whisk lemon zest into batter.
Pour half the batter into prepared pans, layer blueberry filling, then top with remaining batter.
Bake 30 minutes or until golden and toothpick comes out clean.
Notes
Use parchment paper in pans to prevent sticking
Chill butter for an hour before softening
Zest lemons immediately before use
Thaw frozen blueberries if needed
Add ¼ cup milk (dairy or non-dairy) for extra moisture
Substitute almond butter for dairy butter
Use almond flour for gluten-free version
- Prep Time: 20
- Cook Time: 30
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg