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Lemon Blueberry Yogurt Cake

Indulge your sweet tooth with this heavenly Lemon Blueberry Yogurt Cake. Moist and tender, with a hint of tangy lemon zest and bursts of juicy blueberries in every bite, this cake is a true delight. Whether enjoyed as a midday treat or served as a finale to a springtime feast, this cake is sure to brighten any occasion.


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup plain Greek yogurt

1 cup granulated sugar

3 large eggs

1/2 cup vegetable oil

Zest of 1 lemon

1 teaspoon vanilla extract

1 cup fresh blueberries


Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

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

Set aside.

In a large bowl, mix together Greek yogurt, sugar, eggs, vegetable oil, lemon zest, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the fresh blueberries until evenly distributed throughout the batter.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Once cooled, slice the cake and serve with a dollop of Greek yogurt and extra fresh blueberries on top, if desired. Enjoy this moist and flavorful lemon blueberry yogurt cake as a delightful spring dessert or snack!


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