A filling ham and bean soup with lots of flavors and vegetables. Making this dish is simple, and it’s a fantastic way to use up leftover ham bone.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch cake |
Ingredients
- cooking spray
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white sugar
- 4 ½ tablespoons butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 (6 ounce) containers lemon-flavored yogurt
- 1 teaspoon lemon zest
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray.
- Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
- Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; beat well. Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition. Stir in lemon zest.
- Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter.
- Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 265 mg |
| Sugars | 22 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Terrible! Must be a mistake on the amount of yogurt. Baked for 1 hour 10 minutes and still nothing but raw batter in the center. Only 1 inch on the edge was about to eat.
I loved this cake. It’s tender, moist, and full of flavor. I topped it with a powdered sugar and lemon juice glaze. Thank you for the recipe.