Lemon Blueberry Yogurt Cake

Name: Lemon Blueberry Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup Greek yogurt; 1 cup granulated sugar; 2 large eggs; 1/4 cup vegetable oil; 1 tablespoon lemon zest; 1/4 cup lemon juice; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup fresh blueberries (tossed in flour); 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Simple Baking Collection

I absolutely love baking, and this Lemon Blueberry Yogurt Cake has become one of my go-to recipes. The combination of tangy lemon and sweet blueberries creates a delightful contrast that leaves everyone wanting more. I appreciate how yogurt keeps this cake moist and adds a subtle creaminess that balances perfectly with the zesty lemon flavor. Whether enjoyed as a breakfast treat or a light dessert, this cake is sure to brighten your day and impress your friends and family.

Created by

Serena Whitaker

Last updated on 2026-02-01T22:17:36.367Z

I remember the first time I made this Lemon Blueberry Yogurt Cake; the aroma filled my kitchen, and I couldn't wait to taste it. The yogurt not only makes the cake incredibly moist but also provides a subtle tang that marries beautifully with the brightness of lemon zest. A tip I found helpful was to toss the blueberries in a bit of flour before adding them to the batter, which helps prevent them from sinking to the bottom.

Over the years, I’ve also learned that using fresh blueberries instead of frozen gives the best flavor and texture. Each bite bursts with fruity goodness, and the lemon glaze adds another layer of sweetness. This cake is perfect for sharing at gatherings or simply enjoying with a cup of tea!

Why You'll Love This Cake
Bursting with bright lemon flavor balanced by sweet blueberries.
Yogurt keeps the cake incredibly moist and tender.
Easy to make and perfect for any occasion!

Understanding the Ingredients

The key to the moistness of this Lemon Blueberry Yogurt Cake lies in the Greek yogurt. It not only adds a tangy flavor but also helps to create a dense yet tender crumb. If you don’t have Greek yogurt on hand, you can substitute it with regular plain yogurt or sour cream, but keep in mind that it may alter the cake's texture slightly. The yogurt should be at room temperature to ensure it blends smoothly with the other ingredients.

Lemons are a crucial component in this recipe; their zest and juice brighten the cake and complement the sweetness of the blueberries. When zesting, avoid the white pith underneath the skin, as it can impart a bitter taste. For extra flavor, consider using fresh lemon juice instead of bottled varieties, which can lose their brightness over time. Remember to roll the lemon on the countertop before juicing to get the most juice out of it.

Baking Tips for Success

When mixing your batter, take care not to overmix once you add the flour. Stirring gently until just combined will yield a light and fluffy texture. Overmixing can develop the gluten in the flour, leading to a denser cake. A good visual cue to look for is a batter with no visible flour remaining—some lumps are perfectly fine. Additionally, tossing your blueberries in flour will help prevent them from sinking to the bottom of the cake during baking, ensuring an even distribution.

Be mindful of the baking time depending on your oven’s characteristics. Start checking for doneness at the 25-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached. If the top starts browning too quickly, you can loosely cover it with aluminum foil to prevent burning. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Ingredients

For the Cake

1 cup Greek yogurt
1 cup granulated sugar
2 large eggs
1/4 cup vegetable oil
1 tablespoon lemon zest
1/4 cup lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries (tossed in flour)

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with non-stick spray or butter. Line the bottom with parchment paper for easy removal.

Mix Wet Ingredients

In a large bowl, whisk together the Greek yogurt, granulated sugar, and eggs until smooth. Gradually whisk in the vegetable oil, lemon zest, and lemon juice until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the floured blueberries.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.

Make the Lemon Glaze

While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable.

Glaze the Cake

Once the cake has cooled completely, remove it from the pan. Drizzle the lemon glaze evenly over the top and let it set for a few minutes before slicing.

Pro Tips

For an extra touch, consider adding a tsp of vanilla extract to the batter for enhanced flavor. You can also substitute blueberries with other berries if desired.

Make-Ahead and Storage

This Lemon Blueberry Yogurt Cake is a fantastic make-ahead option. You can bake the cake a day before you plan to serve it, allowing the flavors to meld overnight. Just be sure to let it cool completely before wrapping it tightly in plastic wrap to retain moisture. The cake can be kept at room temperature for up to three days or stored in the refrigerator for up to a week.

If you're looking to prolong the life of your cake even further, consider freezing it. Individually wrap slices in plastic wrap, then place them in a freezer-safe bag. The cake can be frozen for up to three months. When ready to enjoy, simply thaw the slices in the refrigerator or at room temperature. You can reapply the lemon glaze after thawing for that fresh-from-the-oven feel.

Variations to Try

Feel free to experiment with different fruits in this cake. Raspberries and blackberries pair beautifully with the lemon flavor and can be used in place of blueberries. If you're looking for a twist, consider adding poppy seeds for a delightful crunch or even a hint of almond extract for complexity.

For a fun addition, try incorporating a layer of lemon curd between two layers of cake if you're in the mood for a more sophisticated dessert. Alternatively, you can serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat that highlights the bright, citrusy notes.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but be sure to thaw and drain them to prevent excess moisture in the cake.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I substitute yogurt with sour cream?

Yes, sour cream can be used as a substitute for Greek yogurt for a similar texture.

→ What can I serve with the cake?

This cake pairs nicely with whipped cream or a scoop of vanilla ice cream for an indulgent treat.