Heavenly Lemon Blueberry Yogurt Cake Recipe to Savor

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; 1 cup granulated sugar; 2 tsp baking powder; ½ tsp salt; ½ cup plain yogurt (or Greek yogurt); 1/3 cup lemon juice (freshly squeezed); Zest of 1 lemon; 1 cup blueberries (fresh or frozen); 3 large eggs; 1 tsp vanilla extract; ½ cup unsalted butter (softened)

Recipe By:

Ruth

Posted:

January 20, 2026

Updated:

January 20, 2026

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The sun shines brightly as you slice into a warm lemon blueberry yogurt cake, releasing a heavenly aroma that dances in the air. The vibrant yellow of the cake, speckled with juicy blueberries, promises a delightful burst of citrusy goodness and sweetness in every bite.

Picture this: it’s a lazy Sunday afternoon, and you’re surrounded by friends, laughter echoing through the house. You serve this showstopper dessert, and their eyes widen with anticipation. As they take their first bites, the room fills with delighted murmurs. You just know you’ll be making this lemon blueberry yogurt cake again and again for all occasions.

Why You'll Love This Recipe

This lemon blueberry yogurt cake is incredibly easy to prepare, making it perfect for both novice bakers and seasoned pros
The flavor profile balances tangy lemon with sweet blueberries for a delicious treat
Its vibrant colors make it visually stunning on any table
Enjoy it as a dessert or an indulgent breakfast option!

There was that one time when my cousin took a bite and declared it “life-changing.” Now every family gathering feels incomplete without this cake gracing the table!

Essential Ingredients

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

All-Purpose Flour: Use unbleached flour for a better texture; it’s the backbone of your cake.
Granulated Sugar: Sweeten things up nicely—feel free to adjust based on your sweetness preference.
Baking Powder: This helps your cake rise beautifully; ensure it’s fresh for optimum fluffiness.
Salt: Just a pinch enhances all the flavors and balances sweetness perfectly.
Plain Yogurt: Provides incredible moisture; Greek yogurt works wonders if you’re feeling fancy.
Lemon Juice and Zest: Freshly squeezed juice gives a bright zing; zest adds depth—don’t skip these!
Blueberries: Fresh or frozen will work; they bring juicy bursts of flavor throughout the cake.
Eggs: Essential for binding everything together; use large eggs for best results.
Vanilla Extract: A splash adds warmth and depth to the overall flavor profile.
Butter: Use unsalted butter for richness; cream it well for fluffy batter.

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

Recipe preparation for lemon blueberry yogurt cake

How to Make Lemon Blueberry Yogurt Cake

Preheat the oven to 350°F (175°C). Grease a 9-inch round baking pan with nonstick spray or butter to prevent sticking later.

In a medium bowl, whisk together flour, baking powder, and salt until combined; set aside. This ensures an even distribution of ingredients.

In another bowl, beat together softened butter and sugar until light and fluffy. The mixture should look creamy and pale—about 3-4 minutes should do it.

Add in eggs one at a time, mixing well after each addition. Follow this with yogurt, vanilla extract, lemon juice, and zest. Mix until fully incorporated—a lovely citrus aroma will fill your kitchen!

Gradually add the dry ingredients into the wet mixture; mix gently until just combined. Be careful not to over-mix—fold in those luscious blueberries carefully so they don’t burst!

Pour batter into your prepared pan evenly. Bake for about 30-35 minutes or until golden brown on top; a toothpick inserted should come out clean.

Let cool for about 10 minutes before transferring your masterpiece onto a wire rack to cool completely. Resist the urge to slice too early—the anticipation makes it taste even better!

Now that you’ve whipped up this delightful lemon blueberry yogurt cake, grab some coffee or tea and dive in! Each bite is sure to transport you straight to dessert heaven!

You Must Know

This lemon blueberry yogurt cake is a delightful treat, perfect for breakfast or dessert
The tangy lemon and sweet blueberries create a delicious balance that keeps you coming back for more
Plus, it’s super easy to make and will impress your friends

Perfecting the Cooking Process

Start by preheating your oven while you mix the batter; this ensures an even bake. Grease your cake pan well to prevent sticking. Bake until golden brown, checking with a toothpick to ensure it’s done.

Add Your Touch

Feel free to swap out blueberries for raspberries or blackberries if you’re feeling adventurous. You can also add a splash of vanilla extract for an extra layer of flavor.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. If reheating, pop a slice in the microwave for about 10-15 seconds for a warm, cozy treat.

Chef's Helpful Tips

To avoid overmixing the batter, fold in the blueberries gently just before baking
Use fresh blueberries for the best flavor and texture, but frozen ones work too—just adjust baking time slightly
Always check doneness with a toothpick to ensure moistness!

I remember the first time I baked this lemon blueberry yogurt cake; my family devoured it within minutes and asked for seconds! Their smiles made all the flour-covered chaos worth it.

FAQ

Can I use low-fat yogurt in this lemon blueberry yogurt cake?

Yes, low-fat yogurt can be substituted without impacting flavor significantly.

What can I use instead of eggs in this recipe?

Try using applesauce or flaxseed meal as a great egg replacement option.

How do I know when my cake is done baking?

Insert a toothpick into the center; it should come out clean when the cake is done.

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