Gâteau au Yurt: French Yogurt Cake with Lemon and Blueberries
If you’re looking for a delicious and easy dessert to make, you’ve got to try this Gâteau au Yaourt, aka French Yogurt Cake with Lemon and Blueberries. It’s a perfect combination of zesty lemon, juicy blueberries, and a moist, dense texture that’ll make your taste buds dance with joy. Trust me, your friends and family will love it!
Classic French Yogurt Cake Recipe
This Classic French Lemon Blueberry Yogurt Cake is one of the easiest cakes to make. All you need are a few simple ingredients and ONE measuring cup – a jar of yogurt! Whether you’re an experienced baker or a novice, you’ll find this recipe a joy to make. So why not give it a try and impress your friends and family with a taste of France? Bon appétit!
Why You’ll Love It
Simple – This recipe only uses one container to measure all the ingredients! Plus, you only need one bowl to make the entire cake!
Refreshing – Made with fresh lemons and juicy blueberries, this delicious cake is a refreshing treat for those warm summer days!
Crowd-Pleasing – This moist, fluffy cake is filled with bright and perfectly sweet flavors, making it a fan favorite!
Ingredients
- All-Purpose Flour – The main structure of the cake comes from flour. It gives the cake its texture and helps to hold everything together.
- Baking Powder – It is a leavening agent that helps the cake rise.
- Salt – A little bit of salt enhances the flavor of the cake and balances out the sweetness.
- French Yogurt – Vanilla or plain. Has a much creamier texture than other yogurts!
- Vanilla Paste – My secret ingredient! Vanilla paste is thicker than pure vanilla extract and has a more intense flavor, making it perfect for this blueberry lemon yogurt cake! I also used this vanilla paste in my Classic Creme Brûlée recipe!
- Granulated Sugar – Sugar sweetens the cake and creates a light texture.
- Eggs – Eggs help to bind the ingredients together and give the cake its structure.
- Fresh Lemon Zest – Lemon zest adds a bright, citrusy flavor to the cake.
- Olive Oil – Olive oil adds moisture and fruitiness to the cake and keeps it tender.
- Blueberries – Fresh blueberries add a burst of sweetness and juiciness to the cake.
- Powdered Sugar – Powdered sugar is used as a topping to add a touch of sweetness to the finished cake.
Tools
- Yogurt Container – The yogurt container is the measuring device for this recipe. When I use the term pot(s), the empty yogurt container is what I’m referring to!
- Microplane – For zesting the lemons
- Medium mixing bowl for combining ingredients
- Rubber Spatula for mixing
How to Make French Yogurt Cake with Lemon and Blueberries
- Preheat the oven to 375 degrees and grease a 9-inch round cake pan.
- In a medium bowl, combine wet ingredients – yogurt, eggs, oil, and vanilla. Whisk together to combine.
- Add in the dry ingredients. Stir to combine. (See note 5)
- Pour cake batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, place aluminum foil on top to stop the browning.
- Let the cake cool before serving.
Storage
Store at room temperature in an airtight container for up to a week. Don’t refrigerate, as this can dry out the cake!
FAQ
What if I can’t get Lafermiere yogurt?
If you can’t get this type of yogurt, you can use Oui Yogurt from Yoplait!
How do I prevent the cake from sticking to the pan?
Grease the bottom of the pan with butter, avocado oil spray, or use parchment paper to prevent the cake from sticking to the pan.
Print
Gâteau au Yurt: French Yogurt Cake with Lemon and Blueberries
- Total Time: 40
- Yield: 8 servings 1x
Description
Gâteau au Yaourt is a super simple cake recipe that is made WITHOUT any measuring cups or spoons! You simply use your yogurt container to measure all your ingredients! The lemon and blueberries add a sweet and tangy flavor to this simple classic.
Ingredients
- 1 Container of French Vanilla Yogurt (See Note 1)
- 3 Eggs
- 1 Pot of Fruity Olive Oil (See Note 2)
- 1 Dollop of Vanilla Paste (See Note 3)
- Zest of 1 Lemon (See Note 4)
- 1.5 Pots of Sugar
- 2 Pots of all Purpose Flour
- 1 Large Pinch Baking Powder (or a tsp)
- 1 Small Pinch salt (or half a tsp)
- 1.5 Pots of Blueberries, fresh or frozen
Instructions
- Preheat the oven to 375 degrees and grease a 9-inch round cake pan.
- Combine the yogurt, eggs, oil, and vanilla in a bowl. Whisk together to combine.
- Add in the remaining ingredients. Stir to combine. (See note 5)
- Pour into the prepared cake pan and bake for 30 minutes or until a toothpick inserted comes out clean.
Notes
- My favorite yogurts are FRENCH! As they should be because, duh this recipe is French! The original recipe I made used Lafermiere, which is MY FAVORITE yogurt by far. There are plenty of other yogurts on the market; just make sure you get vanilla flavor or plain yogurt. The French yogurt textures are quite different from traditional yogurt and are well worth it! Plus, Lafermiere yogurts come in cute little cup containers that you can save and use for virtually anything!
- The fruitiness of olive oil really adds something special to the cake! It adds a hidden flavor in the background that truly makes this cake feel luxurious! This olive oil is one of my favorites and will not break the bank.
- Vanilla paste is my secret ingredient to everything baked! It adds a richer vanilla flavor to everything, and a little bit really goes a long way! This one, in particular, is my favorite because it is consistently good!
- The best way to zest your lemons is with a Microplane. You will see this used in many of my recipes. From lemons and oranges to garlic and ginger! It is a super tool in the kitchen!
- I like to reserve a few of the blueberries and plop them in on top right before baking. I feel like it helps them stay at the top a bit better.
- Prep Time: 10
- Cook Time: 30
- Cuisine: French
Keywords: Gâteau au Yurt, French Yogurt Cake, Lemon, Blueberries, Baking Recipe, Dessert, Citrus Flavor, Summer Treat
