Lemon Blueberry Yogurt Cake has been a cherished recipe in my family for years, evoking memories of sunny mornings and shared laughter. I remember the first time I baked it; the aroma of fresh lemon zest and warm blueberries filled my kitchen, instantly transporting me back to my grandmother’s house. This easy lemon blueberry yogurt cake recipe is not just a dessert; it’s a comforting hug in cake form, perfect for breakfast or an afternoon treat. The secret to its incredible moisture and tender crumb lies in the yogurt, making every bite a delightful experience. You’ll truly love how simple yet elegant this homemade lemon blueberry yogurt cake is. Let’s get cooking!

Why You’ll Love This Lemon Blueberry Yogurt Cake

I genuinely believe this cake will become a new favorite in your kitchen. Here’s why you’ll adore making and eating this delightful treat:

It’s incredibly delicious, with a perfect balance of tart lemon and sweet, juicy blueberries that burst in every bite.
The prep time is minimal, making it an ideal choice for busy weekdays or last-minute gatherings.
This healthy Lemon Blueberry Yogurt Cake uses yogurt, which contributes to its wonderful texture while keeping it lighter than traditional cakes.
It’s budget-friendly, relying on common pantry staples and fresh, seasonal ingredients that won’t break the bank.
The naturally moist Lemon Blueberry Yogurt Cake texture is thanks to the yogurt, ensuring a tender crumb that everyone will rave about.
It’s a versatile, family-friendly dessert that appeals to all ages, whether served for breakfast, brunch, or an evening treat.

Ingredients for Lemon Blueberry Yogurt Cake

To create this incredibly moist and flavorful cake, you’ll need a few simple ingredients. I love how accessible these items are, making this a go-to recipe whenever a craving strikes.

2 cups All-purpose flour – the base for our cake, ensuring a tender crumb.
1 cup Granulated sugar – provides sweetness and helps with browning.
2 teaspoons Baking powder – our leavening agent, giving the cake its lift.
1/2 teaspoon Salt – balances the flavors and enhances the sweetness.
1 cup Plain yogurt – this is the secret to a truly moist Lemon Blueberry Yogurt Cake. You can use regular or even a rich Greek Yogurt Lemon Blueberry Cake will work beautifully, adding tang and moisture.
2 large Eggs – bind the ingredients together and add richness.
1/2 cup Vegetable oil – contributes to the cake’s tenderness and moisture.
1 tablespoon Fresh lemon zest – for that vibrant, aromatic lemon flavor that truly shines.
1/4 cup Fresh lemon juice – brightens the cake and complements the blueberries perfectly.
1 teaspoon Vanilla extract – a classic flavor enhancer.
1 cup Fresh blueberries – bursting with flavor, they are the star alongside the lemon.
1 cup Powdered sugar (for glaze) – for a sweet and tangy topping.
2 tablespoons Fresh lemon juice (for glaze) – to create that irresistible lemon glaze.
1 tablespoon Lemon zest (for glaze) – for extra zing and visual appeal on your Lemon Blueberry Yogurt Cake.

How to Make Lemon Blueberry Yogurt Cake

Making this delightful cake is a truly rewarding experience, and I’ve broken down the process into simple, easy-to-follow steps. You’ll be amazed at how quickly you can create such a delicious treat.

Step 1: First things first, preheat your oven to 350°F (175°C). This ensures your oven is at the perfect temperature when your batter is ready. Then, grease a 9×5-inch loaf pan with butter or cooking spray, and line it with parchment paper, leaving an overhang on the sides. This trick makes it super easy to lift your finished Lemon Blueberry Yogurt Cake out of the pan.
Step 2: In a large bowl, whisk together your dry ingredients: the all-purpose flour, granulated sugar, baking powder, and salt. Make sure they are thoroughly combined; this helps ensure an even rise and texture in your cake.
Step 3: In a separate bowl, whisk the plain yogurt, large eggs, vegetable oil, fresh lemon zest, fresh lemon juice, and vanilla extract until the mixture is beautifully glossy and well-combined. This wet mixture is what will give our cake its incredible moisture.
Step 4: Now, it’s time to combine the wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a tough cake. A few lumps are perfectly fine!
Step 5: Gently fold in the fresh blueberries. I love watching the blueberries swirl into the batter, promising little bursts of fruit in every slice of your Lemon Blueberry Yogurt Cake. Again, mix just enough to distribute them.
Step 6: Pour the batter into your prepared loaf pan, spreading the top evenly with your spatula. Pop it into your preheated oven and bake for 45-50 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean. The aroma filling your kitchen at this point is simply heavenly! This is how to make Lemon Blueberry Yogurt Cake perfectly baked.
Step 7: Once baked, let your delicious Lemon Blueberry Yogurt Cake cool in the pan for 10 minutes. This allows it to set properly. After 10 minutes, carefully lift it out using the parchment paper overhang and transfer it to a wire rack to cool completely for about 30 minutes. Cooling is crucial before glazing.
Step 8: While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, two tablespoons of fresh lemon juice, and one tablespoon of lemon zest until smooth. If you prefer a thinner glaze, add a tiny bit more lemon juice, a few drops at a time.
Step 9: Once the Lemon Blueberry Yogurt Cake is fully cooled, drizzle the vibrant lemon glaze generously over the top. For an extra touch, sprinkle additional lemon zest. Now, slice and enjoy your homemade masterpiece!

Delicious Lemon Blueberry Yogurt Cake with a vibrant lemon glaze and fresh blueberries on top, ready to be served.

Pro Tips for the Best Lemon Blueberry Yogurt Cake

I’ve learned a few tricks over the years that truly elevate this cake from good to absolutely amazing. These expert tips will help you achieve the most delicious and perfectly textured Lemon Blueberry Yogurt Cake every time you bake it.

Always use fresh, good quality blueberries. If using frozen, don’t thaw them; toss them directly into the batter with a tablespoon of flour to prevent sinking.
Don’t overmix the batter! Overmixing develops the gluten, leading to a tough cake. Mix until just combined for a tender crumb.
Zest your lemon before juicing it. It’s much easier, and you’ll get more fragrant zest this way.
Ensure all your cold ingredients, like eggs and yogurt, are at room temperature. This helps them incorporate better, creating a smoother batter and a more even bake for your Lemon Blueberry Yogurt Cake.

What’s the secret to perfect Moist Lemon Blueberry Yogurt Cake?

The real secret to a perfectly moist Lemon Blueberry Yogurt Cake lies in the plain yogurt and the oil. Yogurt adds incredible moisture and a tender crumb, while oil keeps the cake soft and prevents it from drying out. This combination is why this cake stays so wonderfully moist, even days after baking.

Can I make Lemon Blueberry Yogurt Cake ahead of time?

Absolutely! You can prepare the batter up to 24 hours in advance and store it, covered, in the refrigerator. Just be sure to give it a gentle stir before pouring into the pan. This makes it a fantastic option for meal prep or busy mornings.

How do I avoid common mistakes with Lemon Blueberry Yogurt Cake baking instructions?

To avoid common pitfalls, don’t overmix the batter; a light hand ensures tenderness. Also, ensure your oven temperature is accurate with an oven thermometer, as an uneven bake can lead to dry spots. Lastly, always make sure the cake is fully cooled before glazing to prevent the glaze from melting off.

Best Ways to Serve Lemon Blueberry Yogurt Cake

This versatile Lemon Blueberry Yogurt Cake is delightful on its own, but I’ve found a few ways to elevate the experience, making it perfect for any occasion. Its bright flavors and tender crumb make it an ideal candidate for various accompaniments.

For a simple yet elegant dessert, I love serving a slice of Lemon Blueberry Yogurt Cake with Glaze alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The creamy richness beautifully complements the cake’s citrusy tang and the sweet burst of blueberries.

It also makes a wonderful breakfast or brunch item. Imagine a warm slice with your morning coffee or tea, perhaps with an extra sprinkle of fresh blueberries on the side. The light and moist texture of this Lemon Blueberry Yogurt Cake means it won’t feel too heavy, making it a perfect start to your day.

A close-up of a slice of Lemon Blueberry Yogurt Cake showing its moist crumb and juicy blueberries, with a drizzle of lemon glaze.

Nutrition Facts for Lemon Blueberry Yogurt Cake

I know many of you are curious about the nutritional breakdown of your favorite treats, so I’ve put together the estimated facts for this delightful Lemon Blueberry Yogurt Cake. Per serving, this recipe (which makes 8 slices) offers a balanced indulgence:

Calories: 220 kcal
Protein: 3g
Fat: 9g
Saturated Fat: 1g
Carbohydrates: 34g
Fiber: 1g
Sugar: 14g
Sodium: 150mg

Please remember that these nutritional values are estimates and may vary based on the specific brands and types of ingredients you use in your homemade Lemon Blueberry Yogurt Cake.

How to Store and Reheat Lemon Blueberry Yogurt Cake

One of the best things about this delicious Lemon Blueberry Yogurt Cake is how well it stores, meaning you can enjoy its delightful flavors for days! Proper storage is key to maintaining its incredible moisture and freshness. After baking, always ensure your cake is completely cool before storing it. This prevents condensation from forming, which can make your cake soggy.

For short-term storage, I recommend keeping your homemade Lemon Blueberry Yogurt Cake in an airtight container at room temperature for up to 3 days. If you need it to last a bit longer, pop it in the refrigerator where it will stay fresh for up to a week. Just make sure it’s tightly wrapped in plastic wrap or kept in an airtight container to prevent it from drying out or absorbing other food odors.

If you’re thinking long-term, this Lemon Blueberry Yogurt Cake freezes beautifully! I often slice it into individual portions, wrap each slice tightly in plastic wrap, and then place them in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To reheat, simply thaw a slice overnight in the refrigerator, then warm gently in the microwave for 15-30 seconds, or in a preheated oven at 300°F (150°C) for about 5-10 minutes, until just warm through. This ensures your Lemon Blueberry Yogurt Cake tastes just as fresh as the day it was baked.

Frequently Asked Questions About Lemon Blueberry Yogurt Cake

What is Lemon Blueberry Yogurt Cake?

A Lemon Blueberry Yogurt Cake is a delightful baked good that features the bright flavors of lemon and sweet blueberries, with yogurt as a key ingredient. The yogurt contributes significantly to its moist and tender texture, making it a popular choice for breakfast, brunch, or dessert. It’s often baked in a loaf or Bundt pan and topped with a simple lemon glaze.

Can I use frozen blueberries in my Lemon Blueberry Yogurt Cake?

Yes, you absolutely can! If using frozen blueberries for your Lemon Blueberry Yogurt Cake, I recommend tossing them lightly with a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the pan and also keeps the batter from turning purple. Don’t thaw them first; use them straight from the freezer.

What kind of yogurt is best for this Lemon Blueberry Yogurt Cake?

For the best results, I always use plain, full-fat yogurt when making my Lemon Blueberry Yogurt Cake. The fat content contributes to the cake’s richness and moisture. Greek yogurt also works wonderfully, making a slightly denser cake with a more pronounced tang. Avoid flavored yogurts, as they can alter the intended lemon and blueberry flavors.

Is Lemon Blueberry Yogurt Cake suitable for breakfast?

Yes, it’s perfect for breakfast! Its light, moist texture and fruity flavor make this Lemon Blueberry Yogurt Cake a wonderful way to start your day. It’s less sweet than many traditional cakes and pairs beautifully with a cup of coffee or tea. I often find myself enjoying a slice in the morning, especially if I have some leftover from the night before!

Variations of Lemon Blueberry Yogurt Cake You Can Try

While this classic Lemon Blueberry Yogurt Cake recipe is a favorite, I love to experiment with variations to suit different tastes or occasions. It’s a versatile base that can be easily adapted to create new and exciting treats.

Lemon Blueberry Yogurt Loaf: For a more casual presentation, simply bake the batter in a standard loaf pan. This creates a delightful Lemon Blueberry Yogurt Loaf that’s perfect for slicing and sharing, or even for a grab-and-go breakfast.
Bundt Cake Version: If you’re looking for something a bit more impressive, pour the batter into a Bundt pan. A Bundt-shaped Lemon Blueberry Yogurt Cake makes a beautiful centerpiece for brunches or gatherings, especially when drizzled with the lemon glaze.
Gluten-Free Option: For those with dietary restrictions, swap out the all-purpose flour for an equal amount of your favorite gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum for the best texture. This allows everyone to enjoy a delicious slice of Lemon Blueberry Yogurt Cake.
Add a Crumble Topping: For extra texture and sweetness, sprinkle a simple oat or streusel crumble over the top of the batter before baking. This adds a lovely crunch that complements the soft cake and juicy blueberries in your Lemon Blueberry Yogurt Cake.

Amazing Lemon Blueberry Yogurt Cake: 1 Secret!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Margaret
Total Time: 1 hour 35 minutes
Yield: 8 slices 1x
Diet: Vegetarian

Print Recipe

Description

This Lemon Blueberry Yogurt Cake combines fresh lemon and blueberries with yogurt for a moist, flavorful treat. It is easy to make and perfect for any occasion, from breakfast to dessert.

Ingredients

Scale

2 cups All-purpose flour
1 cup Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Plain yogurt
2 large Eggs
1/2 cup Vegetable oil
1 tablespoon Fresh lemon zest
1/4 cup Fresh lemon juice
1 teaspoon Vanilla extract
1 cup Fresh blueberries
1 cup Powdered sugar (for glaze)
2 tablespoons Fresh lemon juice (for glaze)
1 tablespoon Lemon zest (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with butter, then line with parchment paper.
Whisk together flour, sugar, baking powder, and salt in a large bowl until evenly combined.
In another bowl, whisk yogurt, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until glossy.
Gently fold fresh blueberries into the batter.
Pour batter into the prepared pan, smoothing the top. Bake for 45–50 minutes until a toothpick comes out clean.
Let the Lemon Blueberry Yogurt Cake cool in the pan for 10 minutes, then transfer to a wire rack to cool fully for about 30 minutes.
Whisk powdered sugar and lemon juice in a small bowl until smooth for the glaze. Adjust thickness if necessary.
Drizzle the lemon glaze over the fully cooled Lemon Blueberry Yogurt Cake, and sprinkle additional zest on top.

Notes

Best served at room temperature.
Optional whipped cream enhances the experience of this Lemon Blueberry Yogurt Cake.
Store the Lemon Blueberry Yogurt Cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate the Lemon Blueberry Yogurt Cake for up to a week, wrapped tightly in plastic wrap.
To freeze, slice the Lemon Blueberry Yogurt Cake, wrap pieces individually, and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and warm gently before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American