Lemon Blueberry Yogurt Cake

Name: Lemon Blueberry Yogurt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup plain yogurt; ½ cup vegetable oil; 2 large eggs; Zest of 1 lemon; 2 tbsp lemon juice; 1 cup fresh blueberries

Highlighted under: Classic Kitchen

I love baking this Lemon Blueberry Yogurt Cake whenever I want a fresh and zesty treat. Its light, fluffy texture combined with the tartness of lemons and the sweetness of blueberries creates a perfect balance. The yogurt not only adds to its moistness but also makes it a bit healthier. It’s a delightful addition to any breakfast table or afternoon tea. Plus, it’s super easy to whip up, and I often find myself making it on a whim when I have guests over or just want to spoil myself a little.

Created by

Vanessa Whitlock

Last updated on 2026-02-02T01:53:35.660Z

Baking is a therapeutic experience for me, and making this Lemon Blueberry Yogurt Cake is no exception. During one weekend, I experimented with incorporating yogurt, which I believed would enhance the moisture of the cake. The result was incredibly satisfying as the cake turned out light yet flavorful. I was thrilled to see how easily the blueberries burst open, releasing their sweet juices into the mix.

What I found most impressive is how versatile this cake can be. I've decorated it with a light lemon glaze or served it plain. Adding a dollop of whipped cream elevates it even further. It is perfect for sharing with friends or bringing to gatherings, and I can’t help but smile every time I see the delight on my guests' faces when they take their first bite!

        Why You Will Love This Recipe
        Bright and tangy flavor with fresh blueberries
Moist texture thanks to yogurt
Ideal for breakfast, brunch, or dessert

      

The Role of Yogurt in Baking

Using yogurt in this Lemon Blueberry Yogurt Cake not only enriches its flavor profile but also plays a crucial role in the cake's texture. The natural acidity in yogurt helps to tenderize the gluten in the flour, resulting in a light and fluffy cake. Additionally, yogurt contributes moisture without adding extra fat compared to buttermilk or heavy creams, making this cake a somewhat healthier choice for indulgence.

When choosing yogurt, opt for plain varieties without added sugars or flavors, as these could alter the intended taste of your cake. Greek yogurt can also be used, giving an extra richness and protein boost. If you're in a pinch, sour cream is a suitable substitute, providing similar moisture and tang.

Perfecting the Blueberry Addition

Fresh blueberries are a highlight of this cake, both visually and in terms of flavor. When folding them into the batter, do so gently to avoid bursting them excessively, which can lead to a blue-tinted batter instead of beautiful speckles. If using frozen blueberries, there's no need to thaw them; just toss them with a bit of flour to prevent them from sinking to the bottom during baking.

You can also experiment with other berries like raspberries or blackberries for a twist on the flavor. Additionally, adding a tablespoon of lemon zest to the blueberries before mixing them in can enhance their flavor and create an even more vibrant cake.

Ingredients

Here's what you'll need to create this delicious cake:

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup plain yogurt
½ cup vegetable oil
2 large eggs
Zest of 1 lemon
2 tbsp lemon juice
1 cup fresh blueberries

Make sure to wash your blueberries before adding them to the batter!

Instructions

Follow these steps to make your Lemon Blueberry Yogurt Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix the yogurt, vegetable oil, eggs, lemon zest, and lemon juice until smooth.

Combine Mixtures

Pour the wet mixture into the dry ingredients, stirring until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.

For an extra delight, consider drizzling a lemon glaze on top once cooled!

Pro Tips

For the best flavor, use fresh blueberries and don't skip out on the lemon zest!

Storage Tips

Once your Lemon Blueberry Yogurt Cake has cooled, you can store it in an airtight container at room temperature for up to three days. If you want the cake to last longer, consider refrigerating it, where it will keep for about a week. Just be sure to let it come to room temperature before serving to enjoy the best texture and flavor.

For longer-term storage, this cake freezes exceptionally well. Slice it into individual pieces and wrap each slice tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to three months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight or reheat slices in the microwave for a quick treat.

Serving Suggestions

This lemon blueberry cake pairs beautifully with a simple dusting of powdered sugar on top, adding an elegant touch without overpowering the flavor. For a more decadent option, serve it with a dollop of whipped cream or a scoop of vanilla ice cream, making it a delightful dessert option for gatherings.

Another idea is to transform the cake into a breakfast item by serving it alongside a dollop of Greek yogurt and a drizzle of honey. It can also be enjoyed with a cup of tea or coffee, making it a versatile addition to any mid-morning or afternoon treat lineup.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter.

→ How should I store the leftovers?

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

→ Can I substitute the plain yogurt?

You can use Greek yogurt for a thicker texture or sour cream for a tangy flavor.

→ Is it possible to make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend, but the texture may vary.