Blueberry Lemon Yogurt Cake

This Blueberry Lemon Yogurt Cake is an easy quick bread made with Greek yogurt and juicy blueberries, fresh or frozen, and it’s ready in under an hour.

Sliced blueberry lemon yogurt cake on a cutting board.

Ingredient notes:

  • Baking powder: Instead of yeast, quick breads such as loaf breads, muffins, biscuits, and scones use chemical leavening agents, in this case baking powder (baking soda is another example).
  • Blueberries: You can use either fresh or frozen blueberries in this recipe. 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.

Step-by-step instructions:

  1. Move an oven rack to the middle position and preheat oven to 350 degrees. 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.
  2. In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the flour ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries until just incorporated.
    An easy recipe for Blueberry Lemon Bread. Start with soft and sweet lemon bread made with Greek yogurt, then add juicy blueberries - fresh or frozen, your choice! You'll love this quick bread for breakfast, brunch, lunch, and dessert! Blueberries and lemons are made for each other.
  3. 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.

More delicious lemon recipes:

Sliced blueberry lemon yogurt cake on a cutting board.

Blueberry Lemon Yogurt Cake

This Blueberry Lemon Yogurt Cake is an easy quick bread made with Greek yogurt and juicy blueberries, fresh or frozen, and it's ready in under an hour.
4.96 from 21 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 359kcal
Author: Meggan Hill

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder (see note 1)
  • 1/4 teaspoon Salt
  • 1 cup granulated sugar
  • 1 cup plain Greek yogurt
  • 4 eggs
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 6 ounces fresh blueberries or 1 cup frozen (see note 2)

Instructions

  • Move an oven rack to the middle position and preheat oven to 350 degrees. 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.

Video

Notes

  1. Baking powder: Instead of yeast, quick breads such as loaf breads, muffins, biscuits, and scones use chemical leavening agents, in this case baking powder (baking soda is another example). 
  2. Blueberries: You can use either fresh or frozen blueberries in this recipe. 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.

Nutrition

Serving: 1slice | Calories: 359kcal | Carbohydrates: 47g | Protein: 8g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 220mg | Potassium: 107mg | Fiber: 1g | Sugar: 28g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg
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  1. Beth

    Excellent recipe!5 stars

  2. Liza

    Hi, this looks yummy! can I make cupcakes from this recipe? How long do you think is the baking time for cupcakes?

    1. meggan

      Hi Liza! I’m not sure without testing it. I’m sure it would work, the baking time would be less but I don’t know exactly how long. Sorry about that!!!

  3. Susannah

    So great with the blueberries! Perfect summer dessert.5 stars

  4. George Hermanson

    I make this at least once a month for my family. We all love it!!!5 stars

  5. Tina

    I have bought a Duncan Hines Perfectly Moist Lemon Supreme box cake mix what can I do to make it into a Lemon Poppy Seed Cake with Confectioners Sugar Icing

    1. Meggan

      Hi Tina, I’m thinking that you might be looking for this post instead: https://www.culinaryhill.com/lemon-bundt-cake/ This recipe uses a box of lemon cake mix and also has the recipe for confectioners sugar icing. You could absolutely add poppy seeds to it! -Meggan

  6. Josline

    Hi, I like this recipe very much : ) But may I know what is the size of the tray that you have used?

  7. Laura

    Love this recipe—lemon and blueberry is a longtime favorite in our house (it was our wedding cake flavor!!).
    I experimented a bit and had great success with the following tweaks made to fit my taste and pantry:
    Doubled the blueberries
    2/3 cup sugar
    Split the flour between whole wheat and almond flours
    2 eggs
    No oil
    1/4 cup fresh squeezed lemon juice instead of zest (just because my lemons had gotten rock hard!!)5 stars

  8. Melissa

    SO DELICIOUS!

    I made this for Christmas morning, and it was a huge hit! I doubled the blueberries, added extra lemon zest and added a lemon glaze on top, and when my husband ate his first slice, he said, “Whoa. I didn’t know you could cook like THAT.” It was a nice moment to be me. Thanks for that! ;)5 stars

  9. Fion

    I have just baked this and it is absolutely awesome. I reduce the sugar to 3/4 cup and 1/4 cup for the oil, and add one more teaspoonful of grated lemon zest, and the cake turns out moist and soft. Thank you for the recipe 👍🏼😋5 stars

  10. Isbah

    Hi, I don’t want to add lemon zest, can i add lemon juice? if yes, how much?

  11. Billiga

    I enjoy looking through your website. Thanks for your time!5 stars

  12. Dave

    GREAT IDEA! To make this gluten-free, use a 1/4 tsp of xanthan gum or an extra egg white for more supporting structure to the gluten-free AP flour blend of choice.5 stars

  13. Loretta

    I’m not sure if I missed it but what size loaf pan is recommended?

  14. Juliana

    Loved this :)  I cut the sugar to 1/3 cup (as I’m not keen on anything overly sweet).  And in place of lemon zest (as I didn’t have a lemon and it was 11 o’clock at night) I used 3 drops of doTerra lemon essential oil and a splash of bottled lemon juice.  Also cut one egg as mine were extra large, and cut the oil to 1/4 cup…. Aaaaaanyway, my cake turned out super moist, cooked all the way through, and looked just like your photo.  I will definitely be making this for my family again :)  Thanks for sharing!5 stars

  15. SJ

    Hello!
    I don’t have any canola oil at home at the moment but at super keen on trying this recipe out… do you think I can substitute olive oil for the canola oil?
    Thanks so much! Recipe looks amazing btw!

    1. Juliana

      I quite often use olive oil in my quick bread recipes, I just find it gives it extra flavour :)

  16. Hi Meggan. I tried the recipe and the cake turned out to be my best till date. Incredibly moist and lovely lemon flavour. Thanks so much for sharing the recipe 😀5 stars

    1. meggan

      Hi Pooja, thank you so much for the kind words! I really appreciate it and I’m so happy to hear it worked out for you. Take care and enjoy your weekend. :)

  17. Megan G.

    So i tried this once, and it came out ok, but i had to cook it for almost twice as long becuase it was still too moist in the center at an hour…. im trying it again, if its still gooey, what should I do? Any help is appriciated, as i am still a newbie at baking.

    1. meggan

      Hi Megan! I’m so sorry to hear that. If it was still gooey in the center after an hour, my best guess is that your oven is not correct. I know that’s pretty bold for me to accuse your oven, but a lot of people have made this recipe over the years and don’t have issues. Do you happen to have an oven thermometer? That way you can check the temperature inside is reading what the oven says it is. Oven thermometers are around $4-$6 on Amazon, it’s a small price to pay to know what’s happening! I’m sorry again to hear that. What a bummer!

  18. Nat

    Just made this, I opted for coconut Greek yogurt instead of plain! Super easy to make and turned out beautifully!5 stars

    1. meggan

      Coconut Greek yogurt sounds AMAZING! Great tip, thank you for doing my work for me. :) Glad you liked it Nat! Take care.

  19. Joel

    Hey just made this cake tonight flavor was great I was low on blue berries so I added some sliced strawberries as well.  It came out looking amazing but as it was cooling the loaf colapased.  Any tips?

    1. takahashi

      it’s amazing.. joel

    2. meggan

      Hey Joel! I’m sorry your cake collapsed. I have a few ideas for trouble-shooting but I’m not a pastry chef (yet, anyway) so I don’t know for sure if any of these were your problem. First, is your baking powder in good order? If it’s too old, that might cause a problem (but it rose fine, it just collapsed.). Second, sometimes if cakes get jiggled too much before they are properly cooled, they will fall. It’s kind of like how a custard needs to set. Did you move it around a lot? Third, I wonder if the strawberries were heavy. If the size of the pieces were bigger than the blueberries, or perhaps the weight of the water in them, it may have dragged the cake down while it was cooling. I am so sorry that happened! The one that makes the most sense to me would be adding strawberries and making the cake too heavy. Especially if you simply added strawberries and kept the amount of blueberries the same, it may have been too much fruit. Any of these ring a bell for you? So sorry again about that! I have for sure had that happen with other cakes, but not with this one. Rats.

  20. Butterflippin

    Hey Meggan, 

    Wondering how this would turn out if I subbed the eggs for buttermilk- have you tried an eggless variation? Making these this weekend for someone with egg allergies. 

    Thanks! 

    1. meggan

      Hey there! I have not tried an eggless variation and I have no idea what would happen if you used buttermilk. I think it’s worth a try. I’ve screwed up the cake a number of times and ways and it’s always edible. But, I can’t say for sure! So sorry about that!

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