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 22 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 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.

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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

    1. 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!

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

    1. 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!

    2. 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!

  2. I made this last night. It was a huge hit. Thank you for the recipe. Here’s a pic of my results. YUM!5 stars

    1. 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!!

    2. 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.

  3. 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

    1. 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.

    1. Ahhh, Jen. That is for the glaze I decided to leave off, but clearly I didn’t update the recipe! Thank you for pointing it out, and sorry about that. :)

  4. 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 :)5 stars

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