Blueberry Lemon Yogurt Cake

This blueberry lemon yogurt cake is light, moist, and bursting with bright citrus flavor. The Greek yogurt makes it tender and slightly tangy, while the juicy blueberries add natural sweetness in every bite. It’s one of those simple, comforting cakes I can enjoy any time of day.

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between zesty lemon and sweet blueberry. The yogurt keeps it incredibly moist, so it stays fresh for days, and it’s easy to make with simple ingredients. Whether I serve it plain, dusted with sugar, or with a light glaze, it always feels homemade and special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢ 1 1/2 cups cake flour
▢ 2 tsp baking powder
▢ 1/2 tsp kosher salt
▢ 1 cup non-fat or low-fat lemon Greek yogurt
▢ 3/4 cup granulated sugar
▢ 3 large eggs
▢ 1 tsp pure vanilla extract
▢ 1/2 tsp lemon extract
▢ 1/2 cup canola oil
▢ 1 1/2 cups fresh blueberries
▢ 1 tbsp all-purpose flour
▢ 1/2 cup powdered sugar
▢ 1–2 tbsp milk

Directions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set aside.
3. In another large bowl, whisk the lemon Greek yogurt, granulated sugar, eggs, vanilla extract, and lemon extract until smooth and well blended.
4. Slowly whisk in the dry ingredients until just combined—do not overmix.
5. Gently fold in the canola oil until incorporated; the batter will be smooth and slightly thick.
6. In a small bowl, toss the fresh blueberries with 1 tablespoon of all-purpose flour to help prevent them from sinking.
7. Fold the blueberries into the batter gently.
8. Pour the batter into the prepared loaf pan and spread evenly.
9. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
11. For the glaze, whisk the powdered sugar with 1 to 2 tablespoons of milk until smooth. Drizzle over the cooled cake before serving.

Servings and Timing

This recipe makes about 8 to 10 slices.
Active prep time: ~15 minutes
Baking time: ~50 to 55 minutes
Cooling and glazing: ~30 minutes
Total time: about 1 hour 30 minutes

Storage/Reheating

I store this cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To keep it extra fresh, I wrap it tightly in plastic wrap or place it in an airtight container. If I refrigerate it, I bring it to room temperature before serving or warm slices for 10 to 15 seconds in the microwave. It also freezes beautifully for up to 2 months; I just thaw it overnight in the fridge before serving.

FAQs

Can I use plain Greek yogurt instead of lemon?

Yes, plain Greek yogurt works fine. I just add an extra teaspoon of lemon zest to keep that bright citrus flavor.

Can I use frozen blueberries?

Yes, I use them straight from the freezer and toss them with flour as I would fresh ones—no need to thaw first.

Why do I coat the blueberries in flour?

It helps keep them evenly distributed in the batter instead of sinking to the bottom during baking.

Can I use all-purpose flour instead of cake flour?

Yes, but I prefer cake flour for a lighter, softer crumb. If I only have all-purpose flour, I remove 3 tablespoons and replace them with cornstarch.

How do I know when the cake is done?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs (not wet batter), it’s ready.

Can I make this as muffins instead?

Absolutely. I divide the batter among lined muffin tins and bake at 350°F (175°C) for 20 to 25 minutes.

How do I make the lemon flavor stronger?

I add a little lemon zest or extra lemon extract to intensify the citrus punch.

Can I skip the glaze?

Yes, it’s optional. Sometimes I just dust the top with powdered sugar instead for a simpler finish.

Can I make it dairy-free?

I can use a dairy-free yogurt alternative (like coconut or almond yogurt) and a neutral oil for the same texture.

What’s the best way to serve it?

I love serving it slightly warm with a cup of tea or coffee, or even with a dollop of whipped cream or yogurt on the side.

Conclusion

This blueberry lemon yogurt cake is one of my go-to recipes for a quick, elegant dessert or brunch treat. I love its balance of tangy, sweet, and fruity flavors, and the yogurt gives it the perfect moist, tender crumb. It’s the kind of cake that never lasts long in my kitchen—simple, fresh, and always a hit.

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