Classic Lemon Blueberry Yogurt Cake
This recipe creates a tender, moist loaf cake that’s perfect for breakfast, dessert, or an afternoon snack.
Yields: One 9×5 inch loaf
Prep time: 15 minutes
Cook time: 50-60 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon lemon zest (from about 1-2 lemons)
- 1 cup plain Greek yogurt (full-fat or low-fat is fine)
- ½ cup vegetable oil (or melted, cooled butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries (fresh or frozen)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice or milk
Instructions
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- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
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- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- “Sugar-Zest” Trick: In a separate, large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar. This releases the lemon oils and infuses the sugar with a strong lemon flavor.
- Add Wet Ingredients: To the sugar and zest mixture, add the Greek yogurt, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
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- Combine Wet and Dry: Pour the dry ingredients (from step 2) into the wet ingredients (from step 4). Fold them together gently with a spatula until just combined. Do not overmix; a few small lumps are perfectly fine.
- Add Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom of the cake). Gently fold the floured blueberries into the batter.
- Bake: Pour the batter evenly into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool in the pan for 15-20 minutes before using a knife to loosen the edges. Carefully invert the cake onto a wire rack to cool completely.
- Glaze (Optional): Once the cake is completely cool, whisk the powdered sugar and lemon juice together. Start with 2 tablespoons of juice and add more, 1 teaspoon at a time, until you have a thick but pourable consistency. Drizzle the glaze over the top of the loaf.
⭐ Easy 4-Ingredient “Magic” Yogurt Cake (Gluten-Free)
If you’re looking for something incredibly simple with a creamy, cheesecake-like texture, this popular “magic” cake is a fantastic alternative.
Ingredients
- 2 cups plain Greek yogurt
- 4 large eggs
- ⅓ cup sugar (or to taste)
- 4 tablespoons cornstarch
- 1 cup blueberries
Instructions
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- Preheat: Preheat your oven to 340°F (170°C). Line a 6-inch or 7-inch round springform pan with parchment paper.
- Mix: In a large bowl, whisk the Greek yogurt and sugar until smooth. Add the eggs, one at a time, whisking well after each.
- Thicken: Sift the cornstarch into the bowl and whisk until the batter is completely smooth and has no lumps.
- Add Fruit: Gently fold in half of your blueberries.
- Bake: Pour the batter into your prepared pan. Sprinkle the remaining blueberries on top. Bake for 50-55 minutes, or until the top is lightly golden and the center is mostly set (it will still have a slight jiggle).
- Chill: Let the cake cool completely at room temperature, then chill it in the refrigerator for at least 2 hours. This step is essential for the cake to set properly.