Blueberry Yogurt Cake

Indulge in a slice of sunshine with this delightful lemon blueberry yogurt cake! 

The perfect balance of tangy lemon and sweet blueberries makes this cake an irresistible treat for any occasion.

Greek yogurt keeps the cake incredibly moist, while the lemon zest and vanilla add brightness. 

Top it off with a simple lemon glaze, and it’s ideal for breakfast, brunch, or a delectable dessert.

Why You’ll Love This Blueberry Yogurt Cake

Effortless Prep: All you need is a hand mixer and a spatula to throw this batter together.

Citrussy Delight: The cake contains lemon zest, so even if you skip the glaze (which is made with lemon juice!), you’ll still get a nice hint of citrus.

Bursting with Blueberries: This cake is jam-packed with blueberries. They’re in the cake and used as a garnish, so every bite is rich in fruity flavor.

Moist & Tender Texture: Thanks to the Greek yogurt, this cake boasts a super moist and tender crumb. And it remains soft and enjoyable for days, so you can even make it ahead.

Ingredients

• Fresh Blueberries: Juicy, sweet-tart berries that burst with flavor in every bite.

• Plain Greek Yogurt: Thick, creamy, and tangy, it adds moisture and a subtle richness to the tender crumb.

• All-Purpose Flour: The main structure of the cake.

• Baking Powder & Baking Soda: The dynamic duo that provides just the right amount of lift so the crumb is fluffy and light.

• Salt & Vanilla: To enhance and balance all the flavors.

• Granulated Sugar: Sweetens the cake and helps create a golden brown crust.

• Large Eggs: Bind the ingredients and add moisture.

• Lemon Juice & Zest: Double dose of bright, zippy citrus flavor. Use fresh-squeezed juice in the glaze and zest in the cake!

• Powdered Sugar: Mixed with lemon juice to create a sweet-tart glaze. It adds a pretty finish and extra zing!

How to Make Blueberry Yogurt Cake

This cake is so easy to make and is sure to impress your family and friends.

Check out the simple steps:

1. PREP: Preheat the oven to 350°F (175°C). Grease and line the 9×5-inch loaf pan with parchment paper.

2. MIX: Whisk the flour, baking powder, baking soda, and salt.

3. BEAT: Cream the butter and sugar until light and fluffy, then blend in the eggs, lemon zest, and vanilla until smooth.

4. COMBINE: Alternate adding the dry ingredients and the yogurt, starting and ending with the flour. Toss the blueberries in the last batch of dry ingredients and gently fold them into the batter.

5. BAKE: Pour the batter into the pan and bake for 45-55 minutes. Cool for 10 minutes in the pan, then transfer the cake to a wire rack to cool fully.

6. GLAZE: Whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and let it set for 15 minutes before serving. Enjoy!

Tips For the Best Blueberry Yogurt Cake

Whether you enjoy a slice with your morning coffee or serve it up at a summer gathering, this lemon blueberry Greek yogurt cake is a true crowd-pleaser.

But without these tips, it might come out dense. So, read them through, then let’s get baking!

• Use room temperature ingredients. All ingredients, especially the eggs and butter, should be at room temperature for better incorporation and a smoother batter.

• Line with parchment. Line the loaf pan with parchment paper and leave an overhang on the long sides for easy cake removal.

• Fold gently. Use a mixer for the butter, sugar, and eggs, then swap to a spatula for the dry ingredients and yogurt. Stop mixing as soon as you no longer see streaks of flour.

• Adding the berries. You can you fresh or frozen, I just prefer fresh. Toss them into the last batch of flour so they’re fully coated, then stir them in. If using frozen, don’t thaw, and add a few minutes to the baking time.

• Adjust glaze consistency. I like it quite thin, but you can easily adjust the glaze with more sugar or lemon juice.

• Stick with Greek yogurt. It’s nice and thick, whereas other regular yogurts can be watery.

• Variations. Try substituting blueberries with other berries like raspberries or blackberries, or add a streusel topping for extra texture and flavor.

How to Store

Yes, this cake stores well, and yes, you can make it ahead! Here’s how:

To Store: Place the cooled cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

To Freeze: Wrap individual slices or the whole unglazed cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. 

Thaw the frozen cake in the refrigerator overnight before glazing and serving.

More Lemon Blueberry Desserts You’ll Love

Lemon Blueberry Coffee Cake
Lemon Blueberry Cheesecake
Lemon Blueberry Cookies
Glazed Lemon Blueberry Scones

Blueberry Yogurt Cake

Course: DessertCuisine: American

Servings

8

servings

Prep time

15

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minutes

Cooking time

55

minutes

Calories

362

kcal

This blueberry yogurt loaf cake is insanely moist and flavorful thanks to Greek yogurt, bright lemon zest, and juicy fresh blueberries.

Ingredients

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter

• 1 cup granulated sugar

• 2 large eggs

• 2 teaspoons lemon zest (from about 2 lemons)

• 1/2 teaspoon vanilla extract

• 1 cup plain Greek yogurt

• 1 1/2 cups fresh blueberries

• Optional Lemon Glaze

• 1 cup powdered sugar

• 2-3 tablespoons fresh lemon juice

Instructions

• Preheat the oven to 350°Fahrenheit (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. Leave an overhang on the long sides for easy removal.
• Make the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 4 minutes. Turn the mixer to low and blend in the eggs, lemon zest, and vanilla until smooth.
• Alternate adding the dry ingredients and the yogurt, starting and ending with the flour. Mix gently by hand until just combined. Toss the blueberries in the last batch of dry ingredients and gently mix into the batter just until no streaks of flour remain.
• Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool fully.
• Make the lemon glaze: Whisk the powdered sugar and lemon juice until smooth and pourable. Adjust with more sugar or lemon juice as needed.
• Drizzle the glaze over the cake, letting it drip down the sides. Leave to set for about 15 minutes before slicing and serving. Enjoy!

Notes

• All ingredients, especially the eggs and butter, should be at room temperature for better incorporation and a smoother batter.
• Use a mixer for the butter, sugar, and eggs, then swap to a spatula for the dry ingredients and yogurt. Stop mixing as soon as you no longer see streaks of flour.

Haley van der Ploeg

Haley van der Ploeg is a food writer and content creator for Insanely Good Recipes, where she authors blog posts, creates recipes, and crafts tantalizing photos.

Haley is passionate about food and its ability to gather people across cultures, languages, and generations. She believes everyone can learn to cook.

Most days, you can find Haley reading, baking elaborate cakes, and hosting get-togethers for friends and family. If Haley isn't home, she’s probably on a plane jetting off to exciting adventures and new cuisines.

She lives with her husband in the Netherlands and has taught him that vegetables *can* taste good.

See Full Bio

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