Fresh Lemon Blueberry Yogurt Cake

Using Greek yogurt in cakes adds protein and moisture while reducing the need for excess butter, making desserts lighter and more nutritious.

Fresh Lemon Blueberry Yogurt Cake

This Fresh Lemon Blueberry Yogurt Cake is light, moist, and bursting with juicy blueberries and bright lemon flavor. Made with simple ingredients and creamy yogurt, it’s perfect for breakfast, brunch, dessert, or an afternoon treat.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 245

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ¾ cup plain Greek yogurt
• ⅔ cup granulated sugar
• ⅓ cup vegetable oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Equipment

• 31g Carbohydrates
• 5g Protein
• 11g Fat
• 1g Fiber
• 17g Sugar

Method

 

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat eggs, yogurt, sugar, oil, lemon juice, lemon zest, and vanilla.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Gently fold in the fresh blueberries.
6. Pour batter into the prepared cake pan and smooth the top.
7. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool for 10 minutes before transferring to a wire rack.
9. Slice and serve.

Notes

Toss blueberries with a little flour before adding them to prevent sinking.
Add a light lemon glaze for extra sweetness.
Store covered at room temperature for up to 2 days.

This Lemon Blueberry Yogurt Cake combines fresh fruit, zesty citrus, and a tender crumb into one delightful dessert. It’s easy to make, beautifully flavorful, and perfect for any occasion.