Here’s a moist and flavorful Lemon Blueberry Yogurt Cake recipe—bright, soft, and perfect for tea time or dessert.
🍰 Lemon Blueberry Yogurt Cake
🧾 Ingredients
Dry ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet ingredients:
- ¾ cup plain yogurt (Greek or regular)
- ¾ cup sugar
- 3 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Add-ins:
- 1 to 1 ½ cups blueberries (fresh or frozen)
- 1 tbsp flour (for coating blueberries)
🍴 Instructions
1. Prepare the oven & pan
- Preheat oven to 350°F (175°C).
- Grease and line a 9-inch loaf pan or round cake pan with parchment paper.
2. Mix dry ingredients
- In a bowl, whisk together flour, baking powder, and salt.
- Set aside.
3. Mix wet ingredients
- In a large bowl, whisk yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla until smooth.
4. Combine
- Add dry ingredients into wet mixture.
- Stir gently until just combined (don’t overmix).
5. Add blueberries
- Toss blueberries with 1 tbsp flour (prevents sinking).
- Fold them gently into the batter.
6. Bake
- Pour batter into prepared pan.
- Bake for 40–50 minutes, or until a toothpick comes out clean.
7. Cool & serve
- Let cake cool for 10–15 minutes in the pan, then transfer to a rack.
- Optional: dust with powdered sugar or drizzle with lemon glaze.
💡 Tips for Best Results
- Use Greek yogurt for a richer, moist texture.
- Fresh lemon zest makes a big difference in flavor.
- Don’t overmix after adding flour—keeps cake soft.
- If using frozen blueberries, do not thaw before adding.
🍋 Optional Lemon Glaze
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
Mix and drizzle over cooled cake.
If you want, I can also give you a no-oil, healthier version or a muffin version of this cake for quick snacks.
