Blueberry Lemon Yogurt Cake

This Blueberry Lemon Yogurt Cake is an easy quick bread made with Greek yogurt and juicy blueberries, fresh or frozen, and it’s ready in under an hour.

When a regular Lemon Loaf Cake just isn’t enough for your spring tastes, add blueberries. It’s simple to make and delicious to eat (or share at a work potluck, or give to a neighbor or new mom friend).

The Greek yogurt makes it extra moist without making it heavy, and it doubles as brunch or dessert. There really isn’t any good reason not to make this!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Baking powder: Instead of yeast, quick breads such as loaf breads, muffins, biscuits, and scones use chemical leavening agents, in this case baking powder (baking soda is another example).
• Blueberries: You can use either fresh or frozen blueberries in this recipe. If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won’t bake up that way. In my experience, the cake looks the same as one made with fresh blueberries.

Step-by-step instructions

1. Move an oven rack to the middle position and preheat oven to 350 degrees. Line a loaf pan with parchment paper and coat with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla.

2. Add the flour ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries until just incorporated.

3. Pour the batter into the prepared pan.

4. Bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.

5. Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.

Recipe tips and variations

• Yield: This recipe makes 1 loaf cake, enough for 8 slices (or more or less depending on how you slice it).
• Storage: Store in an airtight container at room temperature for 3 days.
• Freezer: Wrap tightly in a double layer of plastic wrap, label, and freeze for up to 3 months. Thaw at room temperature.
• Made with boxed cake mix: This Lemon Blueberry Cake is a delicious version made in a bundt pan. Cut thick slices for breakfast, bake sales, and snacks.

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Blueberry Lemon Yogurt Cake

By Meggan Hill

This Blueberry Lemon Yogurt Cake is an easy quick bread made with Greek yogurt and juicy blueberries, fresh or frozen, and it's ready in under an hour.

Prep Time 5 minutes mins

Cook Time 1 hour hr

Cooling Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 8 servings

Course Dessert

Cuisine American

Calories 359

4.98 from 97 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 ½ cups all-purpose flour
• ▢ 2 teaspoons baking powder (see note 1)
• ▢ 1/4 teaspoon Salt
• ▢ 1 cup granulated sugar
• ▢ 1 cup plain Greek yogurt
• ▢ 4 eggs
• ▢ 2 teaspoons lemon zest
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/2 cup vegetable oil
• ▢ 6 ounces fresh blueberries or 1 cup frozen (see note 2)

Instructions 

• Move an oven rack to the middle position and preheat oven to 350 degrees. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
• Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
• Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.

Recipe Video

Notes

1. Baking powder: Instead of yeast, quick breads such as loaf breads, muffins, biscuits, and scones use chemical leavening agents, in this case baking powder (baking soda is another example). 
2. Blueberries: You can use either fresh or frozen blueberries in this recipe. If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won’t bake up that way. In my experience, the cake looks the same as one made with fresh blueberries.
3. Yield: This recipe makes 1 loaf cake, enough for 8 slices (or more or less depending on how you slice it).
4. Storage: Store in an airtight container at room temperature for 3 days.
5. Freezer: Wrap tightly in a double layer of plastic wrap, label, and freeze for up to 3 months. Thaw at room temperature.

Nutrition

Serving: 1sliceCalories: 359kcalCarbohydrates: 47gProtein: 8gFat: 16gSaturated Fat: 12gCholesterol: 83mgSodium: 220mgPotassium: 107mgFiber: 1gSugar: 28gVitamin A: 130IUVitamin C: 2mgCalcium: 103mgIron: 2mg

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