Soft Lemon Blueberry Yogurt Cake (Perfect for Spring)
Introduction
This soft lemon blueberry yogurt cake is moist, fresh and full of bright spring flavors. Greek yogurt makes the crumb tender, while lemon zest and juicy blueberries add a sweet-tart taste that’s loved by both kids and adults. It’s perfect for weekend baking, brunch, afternoon coffee or as a simple dessert. The batter comes together in one bowl, and the cake looks beautiful dusted with powdered sugar or drizzled with a light lemon glaze.
Quick Info
- Prep time: 15 minutes
- Bake time: 40–45 minutes
- Total time: about 1 hour
- Servings: 8–10 slices
- Difficulty: Easy
Ingredients
For the cake
- 1 ½ cups all-purpose flour (about 190 g)
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened (110 g)
- ¾ cup granulated sugar (150 g)
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- Zest of 1 large lemon
- ½ cup plain Greek yogurt (120 g)
- ¼ cup milk (60 ml)
- 1 cup fresh or frozen blueberries (about 150 g)
- 1 tbsp flour (to toss with the blueberries)
For the optional lemon glaze
- ½ cup powdered sugar (icing sugar)
- 1–2 tbsp fresh lemon juice
Instructions
1. Prepare the pan and oven
- Preheat your oven to 350°F / 180°C.
- Grease and flour a 9 x 5 inch (23 x 13 cm) loaf pan or line it with parchment paper.
2. Mix the dry ingredients
- In a medium bowl, whisk together flour, baking powder and salt.
- Set aside.
3. Cream butter and sugar
- In a large mixing bowl, beat the softened butter and sugar together (with a hand mixer or stand mixer) for 2–3 minutes, until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and lemon zest.
4. Add yogurt and dry ingredients
- Add the Greek yogurt and mix until just combined.
- Add half of the dry ingredients and mix on low speed.
- Pour in the milk and mix gently.
- Add the remaining dry ingredients and mix just until the batter is smooth—do not overmix.
5. Fold in the blueberries
- In a small bowl, toss the blueberries with 1 tbsp flour (this helps prevent them from sinking to the bottom of the cake).
- Gently fold the blueberries into the batter with a spatula.
6. Bake the cake
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the top browns too quickly, cover loosely with aluminum foil during the last 10 minutes.
- Remove from the oven and let the cake cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely.
7. Prepare the lemon glaze (optional)
- In a small bowl, whisk together powdered sugar and 1 tbsp lemon juice.
- Add more lemon juice, a few drops at a time, until you get a thick but pourable consistency.
- When the cake is completely cool, drizzle the glaze over the top and let it set for a few minutes before slicing.
Tips & Variations
- Use frozen blueberries: You can use them straight from the freezer—do not thaw. Toss with flour as usual.
- More lemon flavor: Add extra lemon zest or a little lemon juice to the batter.
- No yogurt? Replace Greek yogurt with sour cream or thick plain yogurt.
- Storage: Store the cake in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days. It also freezes well (wrap slices individually).