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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.
When a regular Lemon Loaf Cake just isn’t enough for your spring tastes, add blueberries. It’s simple to make and delicious to eat (or share at a work potluck, or give to a neighbor or new mom friend).
The Greek yogurt makes it extra moist without making it heavy, and it doubles as brunch or dessert. There really isn’t any good reason not to make this!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
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
- 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. 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.
- Pour the batter into the prepared pan.
- 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 tips and variations
- Yield: This recipe makes 1 loaf cake, enough for 8 slices (or more or less depending on how you slice it).
- Storage: Store in an airtight container at room temperature for 3 days.
- Freezer: Wrap tightly in a double layer of plastic wrap, label, and freeze for up to 3 months. Thaw at room temperature.
- Made with boxed cake mix: This Lemon Blueberry Cake is a delicious version made in a bundt pan. Cut thick slices for breakfast, bake sales, and snacks.
Recipe FAQs
Culinary wisdom suggests you should toss the blueberries in some flour before mixing into the batter. I usually forget about this until it’s too late, but it’s a great idea if you’re worried about that! The blueberries in my photos were not tossed in flour, so you can decide for yourself how long I should kick myself about it.
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Blueberry Lemon Yogurt Cake
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
- 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.
- Yield: This recipe makes 1 loaf cake, enough for 8 slices (or more or less depending on how you slice it).
- Storage: Store in an airtight container at room temperature for 3 days.
- Freezer: Wrap tightly in a double layer of plastic wrap, label, and freeze for up to 3 months. Thaw at room temperature.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I made this recepie today to bring to a friend’s house for dinner
I always have frozen blueberries on hand
I used 3/4 cup of sugar and lemon juice instead of zest
Only had a small piece of lemon in fridge
Also I baked in a 8×8 glass Pyrex for 45min
It came out delicious and I will definitely make it again
So glad you loved it, Lorraine! Thank you so much for your comment! – Meggan
I’ve made this twice and find it’s lacking something- perhaps I will try with butter or add lemon juice to make a stronger lemon flavor. Do you have any variations that make for stronger flavor? I find it rather bland. Thank you! We love all your other recipes that we’ve tried and I find you have classic deliciousness!
Hi Lisa, thank you so much for your comment, I appreciate it. I’m sorry that you’re finding this cake lacking. A reader has substituted 1/2 teaspoon lemon extract for the lemon zest, and loved it. Otherwise, I would suggest topping it with a lemon glaze that you can adjust to your liking. For the glaze, in a small bowl whisk together 1 cup powdered sugar, 1 to 2 tablespoons lemon juice, and 1/2 teaspoon vanilla extract. You can adjust the consistency with a little water or milk. Place cooled loaf on a baking rack placed on a baking sheet. Pour glaze over cooled cake, letting excess drip to the pan below. I’m so sorry that this cake fell short. – Meggan
Just finished making this. I followed the directions exactly with fresh ingredients and it turned out with a strange eggy taste to it. Not sure what that is but I was bummed ☹️ as I love blueberry and lemon anything!
Hi Olivia, I’m sorry the cake didn’t come out right and tasted eggy. This usually happens to cakes if too much baking powder is used, or not enough sugar is added. Sorry again! I hope it comes out tasty next time! – Meggan
Hi there – may I use baking soda instead of baking powder?
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
Delectable…. Fun to make… Great to share with someone you love
Thanks Paul! Glad you enjoyed! – Meggan
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.
Just made this! Delish! I’m curious the best way to store this and how many days it will be good for?
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
This is a great recipe is light simple and has lots of protein! Thank you
Absolutely delicious! I’ve made it three times already!
