Blueberry Lemon Yogurt Cake Recipe

Blueberry Lemon Yogurt Cake Recipe

How To Make Blueberry Lemon Yogurt Cake

Our scrumptious yogurt cake makes the perfect sophisticated dessert! It’s loaded with fresh blueberries and tangy lemon for a well-balanced sweet.

Preparation: 15 minutes
Cooking: 50 minutes
Cooling: 30 minutes
Total: 1 hour 35 minutes



  • cupswhite whole wheat flouror regular whole wheat flour, plus more for dusting
  • 2tspbaking powder
  • ½tspfine grain sea salt
  • 2medium lemonspreferably organic, to be zested and juiced
  • 1cupsugaror organic cane sugar
  • ¾cupplain whole-milk yogurtfull fat, or Greek yogurt
  • 3large eggs
  • ½tsppure vanilla extract
  • ½cupextra-virgin olive oil
  • 1cupblueberriesfresh or frozen
  • 2tsphoney
  • coconut whipped creamor regular whipped cream or vanilla ice cream, optional


  1. Preheat the oven to 350 degrees F.

  2. Generously butter and flour a 8½ x 4¼ x 2½-inch loaf pan.

  3. In a medium mixing bowl, whisk together the flour, baking powder, and salt.

  4. Pour the sugar into a separate medium-sized mixing bowl.

  5. Grate all the zest from the lemons, then rub the zest into the sugar until the sugar is yellow and fragrant.

  6. Add the yogurt, eggs and vanilla to the sugar mixture. Whisk well, until the ingredients are combined.

  7. When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated.

  8. Switch to a spatula and fold in the oil, making sure it’s all incorporated.

  9. In a separate bowl, toss the blueberries with about one teaspoon flour. Gently fold the blueberries into the batter.

  10. Pour the batter into the prepared loaf pan and smooth the top.

  11. Bake the cake for 50 to 55 minutes, or until the top is golden and the sides just start to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.

  12. Let the cake cool in the pan for 30 minutes.

  13. In small saucepan over medium-low heart, warm 2 tablespoons lemon juice and two teaspoons honey just long enough to whisk the honey into the juice.

  14. Once the honey is mixed in, taste and adjust to tart preference.

  15. Using a pastry brush, brush the lemon-honey glaze on top of the warm cake.

  16. Run a knife between the cake and the sides of the pan to loosen.

  17. Unmold the cake by placing a large plate or cutting board upside down over the loaf pan and carefully turning it over.

  18. Turn the cake back onto a flat surface to cool completely.

  19. Slice, serve, and enjoy!

If using frozen blueberries, do not defrost them.


  • Calories: 2266.25kcal
  • Fat: 226.23g
  • Saturated Fat: 35.62g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 160.52g
  • Polyunsaturated Fat: 23.53g
  • Carbohydrates: 53.64g
  • Fiber: 2.46g
  • Sugar: 40.68g
  • Protein: 13.14g
  • Cholesterol: 101.60mg
  • Sodium: 1301.96mg
  • Calcium: 405.25mg
  • Potassium: 504.40mg
  • Iron: 2.50mg
  • Vitamin A: 96.85µg
  • Vitamin C: 10.71mg
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