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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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hi! What’s the vegetable oil used for? It’s not mentioned in the recipe steps.
Hi Kate, thank you for writing and sorry for the confusion! It is folded into the batter after the flour mixture is incorporated, step 3 in the recipe card. Sorry again! I hope you love this cake! – Meggan
I made some slight changes didn’t have any lemon zest from actual lemons so I just used lemon juice instead (about 2 /3 tablespoons?) and mixed that into the sugar, and I only had 3 eggs instead of 4…. but regardless IT WAS AMAZING! An 11/10 for sure. I also added a crumble topping of 1/2 cup AP flour 1/3 cup white granulated sugar and 5 tablespoons of butter. It added the perfect crunchy element too it, I think if I had lemon zest , I would have also added it to crumble topping to help amp up the lemony flavour.
I’m so happy you loved it, Shaelyn! Sounds delicious! – Meggan
I made this recipe today and it was a big hit with my family
I’m glad they loved it, Geraldine! Take care! – Meggan
Family and friends loved this. Didnโt have zest so I used lemon juice powder. Also drizzled with glaze and used the lemon juice powder in it too.
Glad it was a hit, Kathy! – Meggan
I love it. This is an easy to follow recipe with very few ingredients. My husband and I enjoyed it.
So glad you both loved it! – Meggan
My oven runs a little hot so had to adjust the temperature to 335F. I’ve made this loaf multiple times. It’s absolutely perfect. Five star to be sure.
I’m happy you enjoyed it, Susan! Thanks for writing! – Meggan
Hello
Thank you for posting the recipe. have made this twice in the past week and it’s delicious.
I do have a question, if you don’t mind. On both occasions, the perimeter of the loaf was quite crusty and the four corners rose like wings. I would love to know why so as to prevent this from happening again.
Looking forward to your suggestions.
Kind regards
Susan
Hi Susan, you’re so welcome! I’m glad you loved it enough to make it twice! It’s likely happening because the cake is cooking too quickly. It might be due to your oven temperature, you may want to use an oven thermometer to make sure it’s at temperature and well preheated. Using a darker loaf pan will also contribute to it cooking quickly. It may benefit from reducing the baking temperature a little to help. I would also rotate the loaf pan halfway during baking to help it cook more evenly. I hope it’s one of these items that’s causing it to happen, and you’re able to easily fix it so your next loaf is perfect. Sorry that it is coming out weirdly shaped. Take care! – Meggan
I made this last night! Fantastic flavor, nice dense texture, and very moist! Easy to do and with ingredients that most of us have on hand already. I recommend you give this a try. My family loved it too! I was sold on the first bite.
Awww I love hearing that, Carolina! Thank you for trying the recipe ๐ – Meggan