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Lemon Blueberry Yogurt Cake



The combination of lemon and blueberry is right up there with peanut butter and jelly. I don’t know why, but the brightness of the lemon just makes any blueberry dish pop. Those of you that know me, know how much I can’t stand yogurt. Even the smell makes me wanna gag. But, for this cake I thought I would give it a shot. This cake is so good that I actually had to toss the leftovers so I didn’t keep eating them. For breakfast. Right off the platter. In my jammies.



The cake starts off like most simple cakes or muffins. The wets are whisked and then the dry ingredients get dumped in. I didn’t even use the mixer for this—just a couple of bowls and a whisk.


I used frozen blueberries that I let thaw and dry off as mush as possible. Right before they go in the cake, they get dusted with some flour. That way they won’t all just sink to the bottom of the cake. Carefully fold them in the batter and in the pan the cake goes. It called for a regular loaf pan, but I used my 12×5 pan that I had.


The cake cooks until it is golden brown on top and has stared to crack a little. I loved the way the cake looked from the bottom. It was so pretty with all of the blueberries scattered all over the cake.


While the cake is still warm, poke holes all over the top and sides. Brush the lemon glaze all over the cake. Wait awhile and then repeat the process with the rest of the glaze. I didn’t use all of mine, but you totally can. Too much lemon is not a bad thing in this cake.


The last part of the cake is the powdered sugar glaze. It is a simple glaze with a little more lemon in it. When the cake is cool, pour it all over the cake and let it drip down the sides. Once it is set, the cake is ready to eat. Try not to eat it all in one day.

This cake is delicious. I thought it would be good, but didn’t think it would be a total winner. I want to make it as a bundt the next time. I figure that I can triple the recipe and it will be perfect for the bigger pan. This was another yummy treat that I found on pinterest. I really gotta stay off of there—too much goodness. Make this for company, for a holiday or just because you want some cake. It is a winner. Enjoy!!


Lemon Blueberry Yogurt Cake  (recipe adapted from

For the Loaf:

  • 1 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugar


For the Lemon Glaze:

  • 1 cups confectioners’ sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice



  1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan.
  2. In a medium bowl, sift together flour, baking powder and salt; set aside.
  3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
  5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
  6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
  7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Yields: 1-9×5 loaf




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