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Blueberry Lemon Yogurt Cake

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A moist, tender loaf cake bursting with zesty lemon and juicy blueberries. Greek yogurt keeps it soft and light, while a simple glaze adds the perfect sweet finish—ideal for brunch, dessert, or tea time.

Ingredients

1½ cups cake flour

2 tsp baking powder

½ tsp kosher salt

1 cup lemon Greek yogurt (non-fat or low-fat)

¾ cup granulated sugar

3 large eggs

1 tsp pure vanilla extract

½ tsp lemon extract

½ cup canola oil

1½ cups fresh blueberries

1 tbsp all-purpose flour (for coating berries)

½ cup powdered sugar

1–2 tbsp milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together cake flour, baking powder, and salt; set aside.
  3. In a large bowl, whisk yogurt, sugar, eggs, vanilla extract, and lemon extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  5. Gently fold in canola oil until the batter is smooth and slightly thick.
  6. Toss blueberries with 1 tbsp flour to prevent sinking, then fold them gently into the batter.
  7. Pour batter into prepared loaf pan and spread evenly.
  8. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar and milk to form a glaze; drizzle over cooled cake before serving.

Notes

Use plain Greek yogurt with extra lemon zest if lemon yogurt isn’t available.

Frozen blueberries work—add them directly from the freezer.

Coating blueberries in flour prevents them from sinking.

Replace cake flour with all-purpose flour minus 3 tbsp, plus 3 tbsp cornstarch.

Store covered at room temperature for 2 days or refrigerated up to 5 days.

Freezes well for up to 2 months; thaw overnight before serving.

Nutrition

Find it online: https://justsosavory.com/blueberry-lemon-yogurt-cake/