Lemon Blueberry Yogurt Cake

Name: Lemon Blueberry Yogurt Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 tsp baking powder; 1 cup granulated sugar; 1 cup full-fat Greek yogurt; Zest and juice of 2 fresh lemons; 1 cup blueberries (fresh or frozen); ½ cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; Pinch of salt

Recipe By:

Lily Hartwell

Posted:

May 12, 2025

0 Shares

Jump to Recipe·Print Recipe·Leave a Review

The kitchen was filled with the sweet aroma of fresh lemons and juicy blueberries as I prepared to bake my famous Lemon Blueberry Yogurt Cake. This delightful dessert is not just a treat for the taste buds; it’s a celebration of sunshine and good vibes. The mix of zesty lemon and vibrant blueberries dances together like they’re at a summer festival, creating a flavor explosion that will have you coming back for seconds.

I remember the first time I made this cake; my friends gathered around the table with eager anticipation. When I served it, their faces lit up like kids on Christmas morning. Baking this cake isn’t just about satisfying a sweet tooth; it’s about creating memories that linger long after the last crumb is gone.

Why You'll Love This Recipe

This Lemon Blueberry Yogurt Cake is incredibly easy to whip up, making it perfect for beginners or busy bakers.
The combination of creamy yogurt and fresh fruit creates a tender crumb that melts in your mouth.
Its bright colors and delightful flavors make it visually stunning for any gathering.
Enjoy it as a breakfast treat or an afternoon snack with friends.

My family couldn’t stop raving about this cake’s fluffy texture and refreshing taste after our weekend brunch!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: Use unbleached all-purpose flour for best results; it gives the cake structure without being too dense.
Baking Powder: Fresh baking powder ensures your cake rises beautifully and becomes light and airy.
Granulated Sugar: Sweeten up your batter; sugar helps balance the tartness from the lemons.
Greek Yogurt: Choose full-fat Greek yogurt for an incredibly moist texture and added creaminess.
Fresh Lemons: Zest and juice from fresh lemons brighten up the flavor profile—skip bottled stuff!
Blueberries: Fresh or frozen blueberries work perfectly; they add bursts of flavor in every slice.
Vegetable Oil: Use neutral oil to keep the focus on the lemon flavor while ensuring moisture.
Eggs: Two large eggs help bind everything together while adding richness to the cake.
Vanilla Extract: A splash of vanilla enhances overall flavor; don’t skip out on this!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with non-stick spray or butter to prevent sticking.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt until well combined. This step ensures evenly distributed leavening power throughout the batter.

Cream Butter and Sugar: In a large bowl, beat together granulated sugar and vegetable oil until smooth. Add eggs one at a time while mixing continuously until pale and fluffy.

Add Yogurt and Flavorings: Slowly mix in Greek yogurt along with lemon zest and juice until fully incorporated. The mixture should be creamy yet light at this stage—like liquid sunshine!

Combine Dry Ingredients with Wet Mixture: Gradually fold in your dry ingredients using a spatula until just combined—be careful not to overmix! Gently fold in blueberries for those juicy pockets of sweetness.

Bake Your Cake!: Pour your batter into the prepared pan, smoothing out the top. Bake for about 30-35 minutes or until a toothpick inserted comes out clean. Enjoy that heavenly aroma wafting through your home!

Now you have an irresistible Lemon Blueberry Yogurt Cake ready to impress friends, family, or even that random neighbor you’ve been avoiding! Just remember to let it cool before serving so no one burns their tongue off!

Enjoy every bite of this delightful creation!

You Must Know

Use fresh blueberries for a burst of flavor and vibrant color.
Let the yogurt come to room temperature before mixing.
Don’t skip the lemon zest!
It adds an aromatic punch that brightens your cake.

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). While that warms up, mix your wet ingredients, followed by dry ones in separate bowls. Combine them together for perfect harmony in your batter. Bake for about 30-35 minutes until golden brown.

Add Your Touch

Feel free to swap plain yogurt with Greek yogurt for extra creaminess or honey for added sweetness. You can also sprinkle some poppy seeds for crunch or use other berries like raspberries if blueberries aren’t available.

Storing & Reheating

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to enjoy it later, refrigerate it for up to a week. Just warm it slightly in the microwave before serving.

Chef's Helpful Tips

To ensure even baking, rotate the pan halfway through cooking time.
Always measure flour properly by spooning it into the cup and leveling it off for accuracy.
Lastly, check doneness with a toothpick inserted in the center; it should come out clean.

Baking this Lemon Blueberry Yogurt Cake became an instant family favorite after my kids devoured it at our weekend brunch. Their smiles made all my efforts worth every second spent in the kitchen!

FAQ

Can I use other fruits instead of blueberries?

Yes, raspberries or strawberries work wonderfully too!

How do I know when the cake is done?

Insert a toothpick; if it comes out clean, the cake is ready!

Can I freeze this lemon blueberry yogurt cake?

Yes, wrap slices tightly and store them in a freezer-safe container for up to three months.

0 Shares