Blueberry Lemon Yogurt Cake
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!
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 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!
Save this Blueberry Lemon Yogurt Cake to your “Desserts” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Blueberry Lemon Yogurt Cake
Yield: 8 servings
Prep Time: 5 min
Cook Time: 1 hour 20 min
Total Time: 1 hour 25 min
- 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)
- 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.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- 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.
- 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.