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Lemon-Blueberry Yogurt Cake with Lemon Cream

Anjali Prasertong
  • minutes
  • Serves

INGREDIENTS

1 cup

Blueberries, fresh or frozen

1

Egg, large

2 tbsp

Lemon curd, store-bought

1 cup

All-purpose flour

1/2 tsp

Baking powder

1/2 tsp

Baking soda

2/3 cup

Granulated sugar

1/4 tsp

Salt

1 1/2 tbsp

Turbinado sugar

1/2 tsp

Vanilla extract, pure

1/2 stick

Butter, unsalted

1/4 cup

Heavy whipping cream

1/4 cup

Milk

1/4 cup

Plain greek yogurt (whole or 2%)