Blueberry Lemon Yogurt Cake

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I’ve updated my favorite Lemon Yogurt Cake recipe with juicy blueberries and rich Greek yogurt. The results are a sweet and simple treat perfect for spring!

I've updated my favorite Lemon Yogurt Cake recipe with fresh blueberries and rich Greek yogurt. The results are a sweet and simple treat perfect for spring!

My addiction to lemon cakes began with this version from my friend Jessi. To this day, that dressed-up box mix is often mistaken for a Bundt from a famous bakery in Burbank. Since then, I developed a love for from-scratch yogurt cakes and have updated my lemon one here, just in time for spring. In case you are behind the times, let me bring you up to speed: Lemons and Blueberries are made for each other.

This go-round, I decided to use Greek yogurt in my cake. This yields a thick batter which helps prevent the blueberries from sinking and also bakes up to be extra moist with a fine crumb. One bite into this cake and you’ll be addicted. I may or may not have eaten half the cake after taking the pictures.

I've updated my favorite Lemon Yogurt Cake recipe with fresh blueberries and rich Greek yogurt. The results are a sweet and simple treat perfect for spring!

I had intended to glaze the Blueberry Lemon Yogurt Cake but decided against it at the last minute. The cake is plenty rich and sweet, and over-the-top-crazy desserts aren’t really my bag, baby. I like to keep it simple. If you are craving more sugar, my original Lemon Yogurt Cake recipe has a double-glaze option which would work deliciously well here.

If you are vegan and wandered into this recipe by mistake, I’d love to direct you to my Lemon Olive Oil Cake. It’s made with whole, unprocessed ingredients but is still shining with bright lemon flavors. Feel free to add blueberries!

Blueberry Lemon Yogurt Cake

Yield: 8 servings

Prep Time: 5 min

Cook Time: 1 hour 20 min

Total Time: 1 hour 25 min

I've updated my favorite Lemon Yogurt Cake recipe with juicy blueberries and rich Greek yogurt. The results are a sweet and simple treat perfect for spring!

Ingredients:

  • 1 ½ cups flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup sugar
  • 1 cup plain Greek yogurt
  • 4 eggs
  • 2 tsp. grated lemon zest
  • ½ tsp. vanilla
  • ½ cup canola oil
  • 6 ounces fresh or 1 cup frozen blueberries (see notes)

Directions:

  1. Move an oven rack to the middle position and preheat oven to 350°F. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
  4. Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
  5. Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.
  • If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won't bake up that way. In my experience, the cake looks the same as one made with fresh blueberries.

I've updated my favorite Lemon Yogurt Cake recipe with fresh blueberries and rich Greek yogurt. The results are a sweet and simple treat perfect for spring!

Related Recipes:

Lemon Bundt Cake

The ultimate Lemon Bundt Cake starts with a cake mix! Add pudding, fresh lemon juice, and a sweet glaze for a truly special dessert.

Lemon Olive-Oil Cake (Vegan)

Lemon Olive Oil Cake (Vegan) | Culinary Hill

I've updated my favorite Lemon Yogurt Cake recipe with fresh blueberries and rich Greek yogurt. The results are a sweet and simple treat perfect for spring!

50 comments

  1. Oh this looks so soft and moist and full of blueberries and kissed with lemons. I’m in love. seriously.

  2. This is kind of all my favorite things in one! And i love the photos!! :)

    Luci’s Morsels | fashion. food. frivolity.

  3. Lemon cake is my absolute favorite, with a nice cup of tea, of course. This looks so moist and the color from the blueberries is stunning. I would like 3 or 7 slices right now, please :)

  4. Wow! This looks wonderful! And ridiculously moist! Nicely done :)

  5. Looks delicious! But what do you do with the remaining 1/3 cup of sugar?

  6. I love blueberry cakes. This one looks so moist and delicious.

  7. Looks delicious! I’m going to try this today. I don’t have any parchment paper could I just grease the pan? Would that affect the cooking time

    • Hi Paula! You can just grease the pan. My grandma always uses wax paper but these days that seems to be frowned upon! It definitely won’t affect the cooking time. The parchment paper just makes it easier to get the cake out of the pan.

    • Ok thank you. Off I go to start baking! Wish me luck :)

  8. I made this last night. It was a huge hit. Thank you for the recipe. Here’s a pic of my results. YUM!

    • Yay, Paula!!!!! You are amazing! I love that you shared a picture. Your blueberries distributed so nicely, even better than mine! What’s your secret? And apparently you had no problem dislodging the cake despite the lack of parchment. I will have to try that next time and possibly update the recipe to take that out! Thank you SO MUCH for sharing!!

    • Thank you Meggan. No secret. LOL I just folded them in at the end and poured into the pan. I greased the loaf pan with butter then floured it. It came out very easy. I was worried it wouldn’t. Can’t wait to make another one soon. Thanks again.

  9. Hi Paula.love your recipes!I was wondering if you can use frozen blueberries,for this lemon loaf!Thanks!

    • Hi Barb! I haven’t tried it with frozen blueberries, but I am keen to do so. I am certain it would work really well! I will make it tonight and let you know!

    • Hi Barb! I made the Blueberry Lemon Yogurt Cake with frozen blueberries last night. It was fabulous! I cannot even tell the difference. The batter appeared to be streaked purple prior to baking, but it didn’t bake up that way. I will definitely update my recipe to reflect using frozen blueberries (I used one cup). I would just leave them frozen right up until you add them, and then don’t mix the batter too much once they are added. Thanks for your question!

  10. Can i use Greek yogurt with blueberries?

    • I am sure you could. Would you still add fresh or frozen blueberries, or just go with the ones in the yogurt? I will have to try that next!

  11. GREAT breakfast loaf. Fell upon your site by happenstance, and so glad i did. Made your loaf immediately, had all i needed on hand, and “Voila” as yummy as you described. Will make a point to follow your blog more frequently.

    • Joanne, thank you so much! Such high praise. I really appreciate your comment. I’m glad you loved the yogurt cake, it’s one of my favorites! Thank you so much for stopping by and yes, I hope you visit again. :)

  12. This looks delicious! I am wondering if I can use Vanilla a Greek yogurt and cut back on the sugar? Have you ever tried this?

    • Hi Jenn, that’s a great idea! One I haven’t tried, sadly, so I’m not sure how much sugar you could cut out if you switched to vanilla. It’s something I’m willing to test at some point. If I get to it before you do, I’ll definitely let you know! Thank you for the idea!

  13. Made this today and loved it! I used lemon yogurt instead of plain. I also made the glaze from your other recipe. 

    • Hi Edna! I am so glad you loved it. I will definitely have to try it with lemon yogurt. I assume it was not greek yogurt, but either way, it’s probably better than using plain! That lemon glaze is pretty fantastic. I thought about putting it on this cake too, but I didn’t want it to be overly fussy. But I should definitely try it too. I’ll call it “research.” ;) Thank you!!!

  14. Im baking this tomorrow and really excited to start it! Is it okay if i bake it in a 9inch round cake tin or maybe a square cake tin instead of the loaf pan? Thank you for your help, this looks gorgeous! 

    • Hi Claudia! I would try the square cake pan over the 9-inch cake pan. It definitely fills the loaf pan and I feel like a can make might not be big enough! I am not exactly sure how this will effect the cooking time either, so I’d check it early. Halfway through, even. I will definitely plan on making this in a square pan at some point so I can update the recipe! :) Thanks for your comment.

  15. I love the lemon blueberry bread but I could not find the nutritional facts is there any way you can put them in your recipes thank you 

    • Hi Babs, glad you liked the recipe! I am so sorry but I do not provide nutrition facts on my recipes. There are a lot of online calculators that can generate this information though, so I hope you can find one that works for you!

  16. I made this yesterday! I just sprayed a metal bread pan, instead of using parchment paper, and used 1/2tsp of lemon extract instead of the 2 tsps of lemon zest. Turned out delicious!

    • Thank you so much for this info, Laura! I will definitely update my recipe to include this info. Lemon extract is WAY more convenient than zesting a lemon. I feel like parchment paper is unnecessary but I’m always so paranoid… LOL. Thanks for your comment!!

  17. I made this a couple days ago and it was delicious!  If I have leftovers should I keep it in the fridge or could I leave it at room temp?  Also have you tried with whole wheat flour?  

    • Hi Jorie, that is an excellent question about the leftovers. I personally have always kept it at room temperature, not in the refrigerator. I think if you will have it around for more than 4 days, maybe stick it in the fridge just to be safe? I don’t have a proper food science background so I’m just making suggestions here. I have not tried the cake with whole wheat flour, although I do have a cake on my blog that is an Olive Oil Lemon cake (not yogurt, it’s vegan) which uses whole wheat pastry flour and it’s really good. I doubt it would be an exact swap out though… I have no idea without testing it. Thank you so much for trying the recipe and I’m glad you enjoyed it!

  18. This cake looks so moist and delicious! Blueberry and lemon is definitely one of my favorite flavor combos! Hope to make a similar loaf soon :)

  19. The recipe was great! I just made them and they are so yummy! I made them into muffin tins since I don’t have a loaf pan and I noticed that they deflated once I pulled them out of the oven, is this normal when baking with blueberries? (This is my first time baking with blue berries) Thanks!

    • Hi Yanet, do you think it was a significant deflation or just a minor one? If it’s significant, sometimes that is caused by them being underdone (but you said they tasted good so they probably weren’t under done). And if they rose, the leavening agents were probably fine. One thing is, the muffin pans might have been overfilled. Sometimes when that happens, there isn’t enough structure above the pan to hold the muffins as high as they were when they were in the oven. To prevent that, the recipe might have be reformulated (cut down slightly?) to work perfectly as muffins. One other thing is, if you greased your muffin tin with cooking spray, you’d have to be very careful not to get any cooking spray on the top of the muffin pan. Sometimes when that happens, the batter spreads a little. (I should also add I am not a pastry chef and I only bake for fun and these are just some guesses!). I’m glad you at least enjoyed them though!

  20. I would like to make these with the kids I watch for Mother’s Day gifts and would like to make them in mini bread pans. Have you ever made them in mini bread pans and if so how long did you bake them?

    • Hi Karen! I haven’t tried making these in mini bread pans but I found some information on the Betty Crocker website (a comparable recipe). Preheat the oven to 350 degrees and then bake for 30 to 35 minutes. Also, use about 1/2 cup of batter per mini bread pan. Cool 5 minutes before loosening in the pan and turning out on to a cooling rack to cool completely. I hope that helps! You can also try checking with a toothpick at 25 minutes or so, just in case. http://www.bettycrocker.com/recipes/mini-banana-breads/87bf7bb8-fe10-40d8-b2bc-585e779270bc Good luck!

  21. Could you use bread flour instead of all purpose white flour?

    • Hi Charlene, I haven’t tested the recipe with bread flour but my guess is your results might change quite a bit. My understanding is (and this is just what I learned from the Food52 website) that bread flour is higher in gluten and makes things chewier. It also absorbs more liquid so you may have to add more to avoid a dry batter. If you did half bread flour and half cake flour, that might bring you closer to all-purpose flour. You could definitely try it, but you might be really angry with the resulting cake. I’m not sure! :-/ Good luck!

  22. Hi there,  I just made this and it’s delicious.  I poured a bit (1/2″) of plain batter into the pan before adding blueberries to the batter, so there were no problems with blueberries at the bottom.  Question, though… I had to bake it longer to get the Center done, which resulted in a thick crust (not burned, though).  Do you have a fix for this?  Higher temp?  Lower temp but longer time?  Thanks ?

    • Hey Lori! How much longer did you bake it (how much time over one hour)? I guess I’d say probably a lower temp for longer, but that’s just me sort of guessing and compiling past baking experiences. Have you ever checked the temperature in your oven to make sure it’s true? As in, is it baking at 350 degrees when it says it is? I’m sure you’re oven is correct but I was just wondering. Also, did you peak at all and let the heat escape? Sorry for the troubles! At least it was edible. :)

    • Hi Meggan,  Thanks for your response. I didn’t open the oven until the hour was up, to test it.  I think, in the end, it took an additional 15 minutes.  Usually my oven needs an extra 2-5 minutes (depending what I’m baking), but perhaps it was because it was such a heavy loaf that it took 15.  I’ll see if I can find anything on line re whether it should be less hot for longer, or higher for shorter.  I’m thinking you are probably correct re lower/longer, though.

      Anyways, it was the best new recipe I’ve tried in a while… and I will
      definitely be making it again.

  23. I will definitely try thing recipe during the fall! too hot to bake right now! yummy

  24. I just tried to make this recipe with frozen blueberries. At the hour mark it was dark brown on top and a tooth pick came out clean. After I took it out of the pan the entire inside was still runny. I was hesitant to follow your instructions about the frozen blueberries but I didn’t see anyone else have a problem with it so I gave it a shot. I wouldn’t recommend this recipe without thawing the blueberries first.

    • Hey Kayla, I am not sure what happened here. I am so sorry! I have absolutely 100% made this recipe with frozen blueberries (not thawed) and didn’t have any problems. Perhaps it’s time I try the recipe again, just in case. I’m really sorry that you had issues.

  25. Hello!

     We love the original lemon yogurt cake with the double glaze!! We seem to not be able to get that recipe any longer, even when we click the link provided above. Can you please repost or forward the recipe to me? Can’t wait to try this blueberry version:)

    Thanks!!!

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