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 25 votes
Prep Time 5 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 25 mins
Servings 8 servings
Course Dessert
Cuisine American
Calories 359

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 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.

Recipe 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: 1sliceCalories: 359kcalCarbohydrates: 47gProtein: 8gFat: 16gSaturated Fat: 12gCholesterol: 83mgSodium: 220mgPotassium: 107mgFiber: 1gSugar: 28gVitamin A: 130IUVitamin C: 2mgCalcium: 103mgIron: 2mg
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Comments

    1. Hi RB, we haven’t tested this recipe with baking soda so I am not sure if it would work. So sorry about that! – Meggan

  1. We make this cake regularly in our house. My cool time is closer to 1 hr 15 minutes. It is a whole house favrote for the summertime.5 stars

    1. Hi Elise, I’m so glad you liked it! You can store the cake at room temperature for up to 4 days. Sometimes I keep it in the fridge because I love to have cold cake with hot tea for breakfast. But either way it’s 4 days. Thank you! I love this cake and I’m glad you did too. -Meggan

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