Lemon Yogurt Blueberry Cake

Moist, Bright, and Bursting with Berries

If you’ve got Greek yogurt, a few eggs, and a handful of frozen or fresh blueberries, you’re only a few steps away from baking the perfect lemon-scented loaf cake. This tender, moist treat is packed with fruity flavor and topped with a simple lemon glaze that soaks right in for an irresistible finish.

Great for breakfast, brunch, or afternoon tea — or anytime you crave a sweet yet refreshing treat.

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Ingredients

Dry Ingredients

• 1 cup (120 g / 4¼ oz) all-purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• ⅛ tsp salt

Wet Ingredients

• 2 oz (57 g) unsalted butter, softened

• ⅔ cup (134 g / 4.7 oz) granulated sugar

• 1 large egg

• ½ cup (118 ml) plain Greek yogurt

• ½ tsp pure vanilla extract

• 1 tsp lemon zest

Add-ins

• 1 cup blueberries (fresh or frozen)

• 2 tsp flour (for coating the berries)

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Optional Glaze & Soaking Syrup

Lemon Syrup (for soaking)

• 2 tbsp lemon juice

• 2 tbsp sugar

Vanilla Icing Glaze

• ½ cup powdered sugar

• ½ tsp vanilla extract

• 1–2 tsp milk (adjust for pourable consistency)

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Instructions

1. Prep the Pan & Oven

• Preheat oven to 375°F (190°C).

• Grease and line a loaf pan or an 8-inch springform pan with parchment paper.

2. Mix the Dry Ingredients

• In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

• In a large bowl, beat the butter and sugar until light, pale, and fluffy (about 2–3 minutes).

• Add the egg, vanilla extract, and lemon zest. Beat until fully combined.

4. Combine with Yogurt & Dry Ingredients

• On low speed, alternate adding the flour mixture in two parts, with the Greek yogurt in between.

• Mix just until smooth — do not overmix.

5. Prepare and Fold in Blueberries

• Toss the blueberries with 2 tsp flour to prevent sinking.

• Gently fold them into the batter with a spatula.

6. Bake the Cake

• Pour the batter into the prepared pan (filling only about ¾ full). Use any extra for muffins or a mini loaf.

• Bake for 45–50 minutes (for loaf) or 20–35 minutes (for shallower pan) until a toothpick inserted in the center comes out clean.

• Let cool in the pan for 10 minutes, then carefully remove and place on a wire rack.

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Make the Lemon Syrup (Optional)

• While the cake bakes, stir together lemon juice and sugar in a small saucepan over medium heat until dissolved.

• Remove from heat and set aside.

• Once the cake is out of the pan and still warm, spoon the lemon syrup over the top and let it soak in for a bright citrus finish.

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Make the Vanilla Icing Glaze

• In a small bowl, whisk together powdered sugar, vanilla, and milk until smooth and pourable.

• Once the cake is fully cooled, drizzle the glaze over the top and let it gently run down the sides.

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Tips & Variations

• Don’t have Greek yogurt? Use plain whole-milk yogurt or sour cream.

• Frozen berries? Use them straight from the freezer — do not thaw.

• Extra lemony? Add ½ tsp lemon extract to the batter for a stronger citrus note.

• Want muffins instead? Bake in muffin tins at 350°F (180°C) for 18–22 minutes.

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️ Serving & Storage

• Serve with hot tea, coffee, or a scoop of vanilla ice cream.

• Store covered at room temperature for up to 2 days or refrigerate for 5.

• To freeze, wrap slices individually and store for up to 2 months.

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Final Thoughts

This Lemon Yogurt Blueberry Cake is a keeper: tender crumb, tangy citrus, juicy bursts of blueberries, and a sweet glaze to tie it all together. Whether you serve it for guests or just for yourself — it’s a slice of sunshine in every bite!