This delicious, lemony yogurt cake is studded with blueberries. It’s made with healthy whole wheat flour, olive oil and yogurt and tastes amazing, I promise! This cake takes cues from traditional French yogurt cake and tastes like a lightened-up pound cake. Recipe yields one loaf.
Recipe adapted from my orange poppy seed pound cake.
Change it up: Feel free to skip the blueberries altogether (just reduce the baking time by 5 minutes). Or you can substitute raspberries, blackberries or sliced strawberries for the blueberries.
Recipe from Cookie and Kate: https://cookieandkate.com/blueberry-lemon-yogurt-cake-recipe/