Blueberry Lemon Yogurt Cake

Hi everyone! This fall has been so warm, it feels like summer’s still hanging on! The other day, I was craving something bright and refreshing, and this Blueberry Lemon Yogurt Cake hit the spot. It turned out so perfectly moist, fluffy and bursting with flavor, I just had to share it with you all! This cake isn’t overly sweet, with the perfect balance of zesty lemon and juicy blueberries. And if you’re in the mood for a little extra treat, the glaze adds just the right touch of sweetness. Whether you serve it with or without, I know you and your loved ones will fall in love with every bite!

Ingredients

• Eggs
• Unsalted Butter
• White Granulated Sugar
• Plain yogurt – I used plain yogurt, but I think Greek yogurt or even sour cream would work. I haven’t tested it yet, but if you do, let me know how it turns out! 🙂
• Lemon juice – Honestly, use limes or lemons—it doesn’t really matter.
• Lemon zest – You can substitute with lime zest, but definitely don’t forget the zest, as it adds a lot of flavor and aroma to your cake.
• All-purpose flour
• Baking powder and baking soda – I use both here, but in a pinch, you can use just baking powder (if using just baking powder use 3 teaspoons of baking powder).
• Blueberries – You can replace it with raspberries or blackberries if you prefer.

Glaze:

• Icing sugar
• Blueberry jam – You can use any berry jam you prefer. If you don’t have any on hand like I didn’t, just heat some blueberries until they soften and pass them through a sieve. Or you can skip the jam altogether and just make a glaze using only lemon juice. I do love the glaze made just with lemons, to be honest. Without the jam the glaze will be white instead of pink and the lemon flavor will be a little more intense, but I think its delicious as well!
• Lemon juice – Can be replaced with lime juice. Or you could skip the lime juice and just add the jam to your glaze. That would also work.

Instructions:

To make the cake, start by beating softened butter and sugar together in a mixer. Next, add whole eggs and plain yogurt, mixing well after each addition. Gradually incorporate all-purpose flour, alternating with strained lemon juice, then add baking powder and baking soda, mixing until combined. Gently fold in floured blueberries and lemon zest into the batter. Pour the mixture into a greased and floured Bundt pan, and bake in a preheated oven at 180°C for about 50 minutes, or until golden. Once done, remove from the oven, let it cool slightly, and then carefully remove the cake from the pan.

Lemon Glaze

To make the lemon glaze, start by heating blueberries in a small saucepan until they become soft and easily mashable. If you don’t have jam at home, strain the cooked blueberries through a sieve to create a jam-like consistency. Next, combine 1 tablespoon of your jam or strained blueberries with icing sugar, then gradually add lemon juice until you reach a pourable consistency. In the photos, you might be able to see that I may have added too much liquid. This resulted in a slightly thinner glaze than I prefer, but it still tasted great! You can also use just lemon juice if you prefer; I love it that way too. Remember to add the lemon juice or blueberry jam slowly and incrementally while checking the consistency. If you accidentally add too much liquid, simply fix it by adding more icing sugar.

Inspiration

This Blueberry Lemon Yogurt Cake was inspired by a recipe from “Dika da Naka,” which I slightly tweaked to make it my own. I loved the original flavors but decided to give it a fresh twist by creating a different type of glaze.

Storage and Serving

To keep your Blueberry Lemon Yogurt Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to store it for a longer period, you can place it in your fridge.

How to Serve:

This cake is delicious on its own, but you can also served it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also perfect for brunch, accompanied by a cup of tea or coffee. For a festive touch, garnish with fresh blueberries and a sprinkle of lemon zest before serving. Whether enjoyed as a casual treat or dressed up for a special occasion, this cake is sure to impress!

Lemon Yogurt Cake

This Blueberry Lemon Yogurt Cake is bursting with fresh blueberries and zesty lemon, perfect for creating sweet moments with those you love

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:40 minutes mins

Glaze:5 minutes mins

Total Time:1 hour hr

Course: Breakfast, Dessert

Cuisine: American, Brazilian

Keyword: blueberry, cake, lemon, yogurt

Servings: 12 slices

Calories: 306kcal

Author: Claudia Genschow

Equipment

• Bundt Pan (greased and floured)
• Small saucepan (for the glaze)
• Strainer (if making blueberry puree)

Ingredients

For the Cake

• 100 g unsalted butter softened
• 200 g white granulated sugar
• 4 eggs
• 1 cup plain yogurt 170g
• ½ cup lemon juice 120ml
• 360 g all-purpose flour + 1 Tablespoon to coat blueberries
• ½ teaspoon baking soda
• 2 teaspoons baking powder 14g
• Zest of 1 lemon
• 200 g blueberries coated lightly in flour

For the Glaze

• 1 cup confectioner sugar (powdered sugar)
• 1 tablespoon blueberry jam or strained blueberry puree
• Lemon juice add gradually for consistency

Instructions

To make the cake:

• Preheat your oven to 350F
• In a mixer or by hand, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, mix in the plain yogurt until fully combined.
• Gradually add the flour, alternating with the lemon juice. Mix just until combined after each addition.
• Stir in the baking powder and baking soda until fully incorporated.
• In a separate bowl, lightly toss the blueberries in a bit of flour to prevent sinking, then gently fold them into the batter along with the lemon zest.
• Pour the batter into the prepared Bundt cake pan. Bake in the preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
• Remove from the oven and allow the cake to cool in the pan. Then, transfer it to a wire rack to cool completely before glazing.

To Make the glaze:

• If using fresh blueberries, heat them in a small saucepan until they soften. Pass them through a fine mesh sieve to make a jam or puree. Combine 1 tablespoon of the jam or puree with icing sugar, and gradually add lemon juice until you reach a pourable consistency. If the glaze becomes too thin, add more icing sugar to thicken.
• Once the cake is fully cooled, drizzle the lemon-blueberry glaze over the top. Let the glaze set for a few minutes before serving.

Video

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A post shared by Claudia| Recipe Creator| Food & Beverage (@tastyrecollectionscom)

Notes

Disclaimer:  I am not a nutritionist and calorie count its only a rough estimate based on common ingredient calorie counts and may vary depending on specific brands or substitutions used.

Before you go, I truly hope this Blueberry Lemon Yogurt Cake brings as much joy to your kitchen as it did to mine. There’s something magical about baking a cake that fills your home with the scent of love and warmth, don’t you think? If you try it, I’d love to hear how it turned out for you! Share your creation, tag me, and don’t forget to follow along for more cozy, homemade recipes that bring families together. Let’s keep creating these beautiful food memories together—follow me on Instagram at @TastyRecollectionscom