Lemon Blueberry Yogurt Cake

This Lemon Blueberry Yogurt Cake is moist, tender, and bursting with juicy blueberries and fresh lemon flavor. Greek yogurt keeps the cake soft and rich while adding a subtle tang. It’s perfect for breakfast, brunch, or dessert.

Ingredients

For the Cake

1½ cups (190 g) all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup (240 g) plain Greek yogurt
2 large eggs
½ cup (100 g) granulated sugar
¼ cup (60 ml) vegetable oil or melted coconut oil
1 tsp vanilla extract
Zest of 1 lemon
2 tbsp fresh lemon juice
1 cup (150 g) fresh or frozen blueberries
1 tbsp flour (for coating the blueberries)

Optional Lemon Glaze

½ cup (60 g) powdered sugar
1–2 tbsp fresh lemon juice

Instructions

Preheat the oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan or an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk together the Greek yogurt, eggs, sugar, oil, vanilla extract, lemon zest, and lemon juice until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If using the glaze, whisk together the powdered sugar and lemon juice, then drizzle over the cooled cake.

Tips

Coating the blueberries in flour helps prevent them from sinking.
Do not overmix the batter to keep the cake light and tender.
Fresh lemon zest adds the brightest citrus flavor.
Frozen blueberries can be used straight from the freezer without thawing.

Serving Suggestions

Fresh blueberries
Whipped cream
Vanilla Greek yogurt
Hot coffee
Black tea

Storage

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days.
Freezer: Wrap individual slices and freeze for up to 3 months.

Prep Time: 15 minutes
Bake Time: 40–50 minutes
Cooling Time: 15 minutes
Total Time: About 1 hour 10 minutes
Servings: 8–10 slices
Calories: Approximately 220 calories per slice