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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!
Table of Contents
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
- 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.
- 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.
- Pour the batter into the prepared pan.
- 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 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.
Recipe FAQs
Culinary wisdom suggests you should toss the blueberries in some flour before mixing into the batter. I usually forget about this until it’s too late, but it’s a great idea if you’re worried about that! The blueberries in my photos were not tossed in flour, so you can decide for yourself how long I should kick myself about it.
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Blueberry Lemon Yogurt Cake
Ingredients
- 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
- 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.
- 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.
I enjoy looking through your website. Thanks for your time!
GREAT IDEA! To make this gluten-free, use a 1/4 tsp of xanthan gum or an extra egg white for more supporting structure to the gluten-free AP flour blend of choice.
I’m not sure if I missed it but what size loaf pan is recommended?
Loved this 🙂 I cut the sugar to 1/3 cup (as I’m not keen on anything overly sweet). And in place of lemon zest (as I didn’t have a lemon and it was 11 o’clock at night) I used 3 drops of doTerra lemon essential oil and a splash of bottled lemon juice. Also cut one egg as mine were extra large, and cut the oil to 1/4 cup…. Aaaaaanyway, my cake turned out super moist, cooked all the way through, and looked just like your photo. I will definitely be making this for my family again 🙂 Thanks for sharing!
Hello!
I don’t have any canola oil at home at the moment but at super keen on trying this recipe out… do you think I can substitute olive oil for the canola oil?
Thanks so much! Recipe looks amazing btw!
I quite often use olive oil in my quick bread recipes, I just find it gives it extra flavour 🙂
Hi Meggan. I tried the recipe and the cake turned out to be my best till date. Incredibly moist and lovely lemon flavour. Thanks so much for sharing the recipe 😀
Hi Pooja, thank you so much for the kind words! I really appreciate it and I’m so happy to hear it worked out for you. Take care and enjoy your weekend. 🙂
So i tried this once, and it came out ok, but i had to cook it for almost twice as long becuase it was still too moist in the center at an hour…. im trying it again, if its still gooey, what should I do? Any help is appriciated, as i am still a newbie at baking.
Hi Megan! I’m so sorry to hear that. If it was still gooey in the center after an hour, my best guess is that your oven is not correct. I know that’s pretty bold for me to accuse your oven, but a lot of people have made this recipe over the years and don’t have issues. Do you happen to have an oven thermometer? That way you can check the temperature inside is reading what the oven says it is. Oven thermometers are around $4-$6 on Amazon, it’s a small price to pay to know what’s happening! I’m sorry again to hear that. What a bummer!
Just made this, I opted for coconut Greek yogurt instead of plain! Super easy to make and turned out beautifully!
Coconut Greek yogurt sounds AMAZING! Great tip, thank you for doing my work for me. 🙂 Glad you liked it Nat! Take care.
Hey just made this cake tonight flavor was great I was low on blue berries so I added some sliced strawberries as well. It came out looking amazing but as it was cooling the loaf colapased. Any tips?
Hey Joel! I’m sorry your cake collapsed. I have a few ideas for trouble-shooting but I’m not a pastry chef (yet, anyway) so I don’t know for sure if any of these were your problem. First, is your baking powder in good order? If it’s too old, that might cause a problem (but it rose fine, it just collapsed.). Second, sometimes if cakes get jiggled too much before they are properly cooled, they will fall. It’s kind of like how a custard needs to set. Did you move it around a lot? Third, I wonder if the strawberries were heavy. If the size of the pieces were bigger than the blueberries, or perhaps the weight of the water in them, it may have dragged the cake down while it was cooling. I am so sorry that happened! The one that makes the most sense to me would be adding strawberries and making the cake too heavy. Especially if you simply added strawberries and kept the amount of blueberries the same, it may have been too much fruit. Any of these ring a bell for you? So sorry again about that! I have for sure had that happen with other cakes, but not with this one. Rats.
it’s amazing.. joel
Hey Meggan,
Wondering how this would turn out if I subbed the eggs for buttermilk- have you tried an eggless variation? Making these this weekend for someone with egg allergies.
Thanks!
Hey there! I have not tried an eggless variation and I have no idea what would happen if you used buttermilk. I think it’s worth a try. I’ve screwed up the cake a number of times and ways and it’s always edible. But, I can’t say for sure! So sorry about that!