Lemon Blueberry Yogurt Cake is one of my favorite loaf cakes because it combines fresh citrus flavor with bursts of sweet blueberries in every slice. I love how Greek yogurt creates a soft, moist texture while the lemon keeps the cake bright and refreshing. Whether I serve it for breakfast, brunch, dessert, or an afternoon snack with coffee or tea, this easy homemade cake always feels special.
Why I’ll Love This Recipe
I enjoy how simple this recipe is because it uses everyday ingredients that come together with very little effort. The Greek yogurt keeps the loaf incredibly moist without making it heavy, while the fresh lemon juice and zest add a vibrant flavor that perfectly complements the blueberries. I also like that this cake stays tender for several days, making it a wonderful make-ahead treat for family gatherings, brunches, or casual desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large eggs
1 cup sugar
Zest and juice of 2 lemons
1 cup plain Greek yogurt
1/2 cup melted butter
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup fresh blueberries
Powdered sugar, for topping
Directions
I preheat the oven to 350°F (175°C) and line or grease a loaf pan.
I beat the eggs and sugar until the mixture becomes pale, light, and fluffy.
I mix in the lemon zest, lemon juice, Greek yogurt, melted butter, and vanilla extract until everything is smooth.
I add the flour, salt, and baking powder, then gently stir until just combined, taking care not to overmix the batter.
I carefully fold in the fresh blueberries to distribute them evenly.
I pour the batter into the prepared loaf pan and smooth the top with a spatula.
I bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
I allow the cake to cool completely before dusting it with powdered sugar and slicing.
Servings and Timing
Servings: 8 slices
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes
Calories: Approximately 315 kcal per serving
Variations
I sometimes swap the blueberries for raspberries or blackberries when I want a different berry flavor. If I enjoy a little crunch, I sprinkle sliced almonds over the batter before baking. For extra citrus flavor, I like adding a teaspoon of lemon extract alongside the vanilla. I also occasionally finish the cooled cake with a simple lemon glaze instead of powdered sugar for a sweeter and tangier topping.
Storage/Reheating
I store the cooled cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week, making sure it stays well covered to prevent it from drying out. For longer storage, I wrap individual slices tightly and freeze them for up to 3 months. When I am ready to enjoy a slice, I let it thaw at room temperature or warm it in the microwave for about 10 to 15 seconds.
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FAQs
Can I use frozen blueberries?
I can use frozen blueberries without thawing them first. I simply fold them into the batter gently to help prevent the color from bleeding too much.
Can I substitute regular yogurt for Greek yogurt?
I can use plain regular yogurt, although the batter may be slightly thinner and the finished cake may not be quite as rich and moist.
How do I keep the blueberries from sinking?
I like tossing the blueberries with a small amount of flour before folding them into the batter, which helps keep them more evenly distributed throughout the loaf.
Can I make this cake ahead of time?
I find that this cake tastes even better the next day because the lemon flavor has more time to develop, making it a great make-ahead dessert.
How do I know when the cake is fully baked?
I insert a toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs attached, I know the cake is ready to come out of the oven.
Conclusion
I love making this Lemon Blueberry Yogurt Cake whenever I want an easy dessert that feels fresh, comforting, and homemade. The combination of tangy lemon, juicy blueberries, and creamy Greek yogurt creates a wonderfully moist loaf that is perfect for any occasion. Whether I enjoy it with my morning coffee, serve it at brunch, or finish a meal with a slice, this cake always delivers bright flavor and a tender crumb that keeps everyone coming back for more.
📖 Recipe:
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Lemon Blueberry Yogurt Cake
- Total Time: 75 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A moist and tender lemon blueberry yogurt loaf cake bursting with fresh citrus flavor and juicy blueberries. Greek yogurt keeps the cake soft while a dusting of powdered sugar adds a simple finishing touch.
Ingredients
3 large eggs
1 cup sugar
Zest of 2 lemons
Juice of 2 lemons
1 cup plain Greek yogurt
1/2 cup melted butter
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup fresh blueberries
Powdered sugar, for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
- Beat the eggs and sugar until pale, light, and fluffy.
- Mix in the lemon zest, lemon juice, Greek yogurt, melted butter, and vanilla extract until smooth.
- Add the flour, salt, and baking powder, stirring gently until just combined. Do not overmix.
- Fold in the fresh blueberries evenly.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before dusting with powdered sugar. Slice and serve.
Notes
Toss the blueberries with a little flour before folding them into the batter to help prevent sinking.
Frozen blueberries can be used without thawing.
Substitute raspberries or blackberries for a different berry flavor.
Top with sliced almonds before baking for added crunch.
Use a simple lemon glaze instead of powdered sugar for extra citrus sweetness.
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315 kcal
- Sugar: 26 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg
