This Blueberry Lemon Yogurt Cake is a light yet satisfying treat that combines zesty citrus flavor with juicy bursts of blueberries.
Made with Greek yogurt, it’s rich in protein and calcium, offering a moist, tender crumb without excessive fat.
Naturally sweetened and baked in under an hour, it’s a wholesome, easy dessert or snack perfect for everyday baking and meal-prep-friendly indulgence.
Blueberry Lemon Yogurt Cake
Equipment
- 1 Medium mixing bowl
- 1 large mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 standard loaf pan (9×5 inch)
- Parchment paper (for lining pan)
- 1 Wire Cooling Rack
- 1 baking sheet (for cooling setup)
- 1 Measuring cup set
- 1 Measuring Spoon Set
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1 cup plain Greek yogurt
- 4 large eggs
- 2 teaspoons lemon zest from about 1 lemon
- ½ teaspoon vanilla extract
- ½ cup vegetable oil
- 6 ounces fresh blueberries or 1 cup frozen blueberries
Instructions
- Prepare the oven and baking pan: Start by positioning your oven rack in the middle section of your oven, which ensures even heat distribution and consistent baking. Preheat your oven to 350°F (175°C). While it heats, line a 9×5-inch loaf pan with parchment paper, letting a bit of the paper hang over the sides so you can lift the cake out easily later. Lightly coat the parchment and sides of the pan with nonstick cooking spray or a thin layer of oil. This combination of parchment and oil guarantees the cake releases cleanly without sticking or breaking apart.
- Combine the dry ingredients: In a medium-sized mixing bowl, add the flour, baking powder, and salt. Use a whisk or fine sieve to gently mix or sift the ingredients together. This not only helps distribute the baking powder evenly but also aerates the flour, giving your cake a lighter, fluffier texture once baked. Keep this bowl aside — you’ll add it gradually to the wet mixture later.
- Whisk the wet ingredients: In a large mixing bowl, whisk together granulated sugar, Greek yogurt, eggs, lemon zest, and vanilla extract until the mixture becomes smooth and slightly pale. This step is essential because whisking incorporates air into the batter and helps dissolve the sugar, giving the cake a light and tender crumb. The lemon zest infuses a fragrant citrus aroma that balances beautifully with the sweet blueberries.
- Incorporate the dry ingredients gradually: Now, it’s time to combine your dry and wet mixtures. Add the flour mixture to the yogurt mixture in three separate additions, whisking gently after each addition until just combined. Avoid over-mixing at this stage, as it can activate the gluten in the flour, making the loaf dense or tough. The goal is to achieve a thick, smooth batter with no visible dry streaks but without overworking it.
- Add the oil for moisture: Pour the vegetable oil into the batter. Using a rubber spatula or whisk, fold it in slowly until the mixture becomes glossy and evenly blended. The oil is the secret to the cake’s incredible moistness — it keeps the crumb soft even after a few days. Mix just enough so that no oil streaks remain visible.
- Gently fold in the blueberries: Carefully add your fresh or frozen blueberries to the batter. If you’re using frozen berries, don’t thaw them — add them directly from the freezer to prevent purple streaking in the batter. Gently fold the blueberries into the mixture using a spatula, making sure to distribute them evenly without breaking them apart. Overmixing can crush the berries and tint the batter grayish-blue, so aim for just a few light folds until incorporated.
- Transfer the batter and smooth the top: Pour the finished batter into the prepared loaf pan. Use a spatula to scrape every bit of the batter from the bowl, then smooth the top into an even layer. Give the pan a gentle tap on the counter to eliminate any large air bubbles that might cause uneven holes in the loaf once baked. If desired, sprinkle a few extra blueberries or a light dusting of sugar on top for a rustic finish and a slight crust.
- Bake until golden and set: Place the loaf pan in the preheated oven and bake for about 1 hour. Start checking for doneness around the 55-minute mark, as oven temperatures can vary. The cake is done when the top turns golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly before the center is cooked, loosely cover the loaf with foil during the final 10–15 minutes of baking.
- Cool the cake properly: Once baked, remove the pan from the oven and place it on a cooling rack. Let the cake rest in the pan for 10 minutes — this allows the structure to firm up slightly, making it easier to remove without breaking. After that, run a thin knife around the edges to loosen the cake, then lift it out using the parchment paper overhang or gently invert it onto a wire rack placed over a baking sheet.Allow the cake to cool completely before slicing. Cooling ensures the crumb sets properly and prevents the interior from becoming gummy.
- Slice and serve beautifully: Once fully cooled, use a sharp serrated knife to slice the loaf into even portions. Serve it as is for a light dessert, or warm it slightly and top with a dollop of Greek yogurt, a drizzle of lemon glaze, or a few extra fresh blueberries. Each slice will reveal bursts of juicy fruit and a soft, citrusy crumb that’s irresistible for breakfast, tea time, or dessert.
Notes
- Greek Yogurt Matters: Using plain Greek yogurt adds natural richness and protein while keeping the crumb tender. It also reduces the need for extra fat without sacrificing moisture.
- Fresh or Frozen Blueberries: Either works beautifully. If using frozen, don’t thaw them before folding — this keeps the batter from turning purple and the berries from sinking.
- Citrus Zest Tip: Always zest your lemon before juicing. The zest provides a vibrant, aromatic flavor that defines the cake’s refreshing taste.
- Avoid Overmixing: Once the dry ingredients meet the wet, mix only until combined. Overmixing can toughen the cake and reduce its rise.
- Perfect Bake: Ovens vary — start checking the loaf around 55 minutes. The top should be golden, and a toothpick should come out clean.
- Cooling Counts: Allow the loaf to cool completely before slicing for a neat, non-crumbly texture.
- Optional Enhancements: Add a light lemon glaze or dust with powdered sugar for an elegant finish.
- Texture Tip: The cake is soft and moist the day it’s baked but becomes even more flavorful after resting overnight.
- Serving Temperature: Enjoy it at room temperature or slightly warmed for the best flavor and texture.
- Freezer Friendly: This loaf freezes beautifully — wrap tightly to preserve freshness for up to three months.
Chef’s Secrets for Perfect Texture
The secret to this cake’s irresistible softness lies in balance — the right ratio of yogurt, eggs, and oil ensures a moist crumb that doesn’t feel heavy.
Full-fat or 2% Greek yogurt works best, providing both tang and structure.
When whisking your wet ingredients, make sure to blend until smooth and pale; this helps incorporate air and gives the cake a delicate lift.
Use a light hand when folding in the blueberries to prevent bursting and discoloration — a gentle folding motion distributes them evenly while keeping the batter bright.
Finally, resist the urge to open the oven door too early; maintaining a consistent temperature allows the loaf to rise fully and develop its signature golden top.
Serving Ideas and Pairing Suggestions
This Blueberry Lemon Yogurt Cake is delightfully versatile and fits any time of day.
For breakfast, pair a warm slice with a spoonful of Greek yogurt, a drizzle of honey, or a handful of fresh berries for a protein-rich start.
During brunch, it makes a perfect companion to coffee, iced tea, or a mimosa.
As a dessert, serve it slightly chilled with a light lemon glaze or a scoop of vanilla frozen yogurt.
You can even turn it into a charming afternoon tea treat by cutting it into smaller portions and dusting it with powdered sugar.
The cake’s bright lemon flavor pairs wonderfully with herbal teas, citrusy drinks, or sparkling water infused with mint and berries.
Storage and Freezing Made Simple
To keep your cake fresh and moist, store it at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days.
Avoid refrigerating unless your kitchen is very warm, as cold air can dry the crumb. For longer storage, freezing works beautifully.
Wrap the cooled loaf in two layers of plastic wrap, then in aluminum foil or a freezer-safe bag, label it, and freeze for up to 3 months.
To serve, thaw the loaf overnight at room temperature or warm individual slices briefly in the microwave for that just-baked feel.
Always let the cake cool completely before freezing to prevent excess condensation and sogginess once thawed.
Frequently Asked Questions
1. Can I use regular yogurt instead of Greek yogurt?
Yes, but the texture will be slightly less dense and rich. Greek yogurt is thicker and adds protein and structure, while regular yogurt has more moisture.
If substituting, reduce other liquid ingredients slightly or add an extra tablespoon of flour to balance consistency.
2. Why did my blueberries sink to the bottom?
Blueberries can sink if the batter is too thin or if they aren’t coated before mixing.
To prevent this, toss your blueberries lightly in a tablespoon of flour before folding them into the batter. This helps them suspend evenly throughout the loaf as it bakes.
3. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend.
Ensure the blend contains xanthan gum for structure and elasticity. The texture may be slightly more delicate, but the flavor will remain just as delightful.
4. How do I know when the cake is done baking?
Check the center with a toothpick or thin skewer — it should come out clean or with a few moist crumbs but no wet batter.
The top should be evenly golden, and the cake should spring back lightly when pressed. Overbaking can make it dry, so start testing a few minutes before the full hour mark.
5. Can I add other fruits or flavor twists?
Definitely! This recipe welcomes creativity. Swap blueberries for raspberries, blackberries, or even chopped strawberries.
For extra zing, add a teaspoon of lemon juice or almond extract to enhance the flavor.
A sprinkle of poppy seeds or a lemon glaze also gives it a fun twist without altering the texture.
