Blueberry Lemon Yogurt Cake – Moist, Bright & Bursting with Blueberries

This Blueberry Lemon Yogurt Cake is soft, moist, and packed with juicy blueberries and fresh lemon flavor. The yogurt creates a tender crumb while the lemon adds a bright citrus finish. Perfect for breakfast, brunch, dessert, or an afternoon coffee break, this simple cake is elegant enough for guests yet easy enough for everyday baking.

Why You’ll Love This Recipe

• Moist and tender texture
• Fresh lemon flavor
• Loaded with juicy blueberries
• Easy one-bowl style cake
• Perfect for brunch or dessert
• Simple pantry ingredients
• Great make-ahead recipe
• Freezer-friendly
• Beautiful presentation
• Delicious year-round

Ingredients

For the Cake

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plain Greek yogurt
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups fresh blueberries
• 1 tablespoon flour (for coating blueberries)

Optional Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9-inch loaf pan.
3. In a bowl, whisk flour, baking powder, and salt.
4. In a separate bowl, whisk yogurt, sugar, eggs, lemon zest, lemon juice, vanilla, and oil.
5. Gradually add dry ingredients to wet ingredients.
6. Mix just until combined.
7. Toss blueberries with 1 tablespoon flour.
8. Fold blueberries gently into batter.
9. Pour batter into prepared pan.
10. Smooth the top evenly.
11. Bake for 50 to 55 minutes until a toothpick comes out clean.
12. Cool in pan for 15 minutes.
13. Transfer to a wire rack.
14. If desired, whisk glaze ingredients together.
15. Drizzle glaze over cooled cake.
16. Slice and serve.

Tips & Variations

• Use frozen blueberries without thawing
• Add extra lemon zest for stronger flavor
• Substitute vanilla yogurt for extra sweetness
• Add poppy seeds
• Make as muffins instead of a loaf
• Use raspberries instead of blueberries
• Add sliced almonds on top
• Skip glaze for a less sweet cake
• Use Meyer lemons when available
• Serve slightly warm

Storage & Freezer Instructions

• Store covered at room temperature up to 2 days
• Refrigerate up to 5 days
• Freeze up to 2 months
• Thaw overnight before serving

Serving & Pairing Ideas

• Breakfast cake
• Weekend brunch
• Afternoon tea
• Coffee break treat
• Spring dessert
• Summer gathering
• Holiday brunch table
• Baby shower dessert
• Mother’s Day brunch
• Picnic treat

Frequently Asked Questions

Can I use frozen blueberries?

Yes. Use them directly from frozen and toss with flour before adding.

Why coat blueberries with flour?

It helps prevent them from sinking to the bottom of the cake.

Can I use regular yogurt?

Yes, though Greek yogurt provides a richer texture.

How do I know when the cake is done?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs.

Ready to Make It?

This Blueberry Lemon Yogurt Cake is moist, bright, and bursting with fresh blueberry flavor, making it a perfect cake for breakfast, brunch, or dessert.

You Might Also Like

• Lemon Yogurt Popsicles – tangy citrus version.
• Strawberry Frozen Yogurt – creamy berry dessert.
• Mixed Berry Fruit Salad – fresh and light option.
• Mango Sorbet – tropical frozen treat.

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