Lemon Blueberry Yogurt Cake – a super moist lemon yogurt cake studded with fresh blueberries and topped with a lemon glaze.
Today is my husband’s birthday! Do you do anything special for birthday’s at your house? We are going out to dinner to a restaurant of my husband’s choice. After that we will have his favorite dessert; Cookie Cake. The rest of the weekend is pretty much whatever he wants to do. I think we are headed up to the mountains to go snow shoeing on Saturday.
I have a little special outing planned on Sunday, we will see what he thinks. We are headed to a new place in Denver, I hope he really likes! I can’t say too much yet, because it is a surprise; and today is the day he will probably actually read my blog.
I am loving all the citrus that is around right now. I think limes were 10 for $1 last week! I wish I could stock up on them, but I just don’t go through them quickly enough. Instead, I took advantage the huge sale on lemons and made this lemon blueberry yogurt cake. Lemons and blueberries are a great combination.
And this cake is no exception. Sweet, a little tart, and then the juicy blueberries. So bright and fresh tasting. Plus, it is super easy. No mixer required, just a bowl and a spatula. No layers or frosting to deal with. Just a simple, but delicious cake. This Strawberry Yogurt Cake looks like another tasty dessert.
I used Greek yogurt in this cake. The cake is so moist and fluffy. I sent it to work with my husband and I was shocked at how quickly it disappeared. Fresh blueberries were on sale, so that is what I used. You could easily use frozen blueberries as well. I would just let them thaw and pat them dry first. The lemon glaze on top is purely optional. But really? A glaze is never all that optional. It is jut a mix of powdered sugar with a little lemon juice, so it really helps bring out the tartness in the cake. Such a light and great dessert!
- 1 1/2 cups +2 Tbls flour , divided
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup plain Greek yogurt
- 1 1/2 cups blueberries
- 1 lemon , zested
- 1 lemon , juiced
- 1 cup powdered sugar
- 3 Tbls lemon juice (approximately)
- Preheat oven to 350 degrees.
- Sift together 1 1/2 cups flour, baking powder and salt. Set aside.
- In a large bowl whisk together vegetable oil and sugar. Add vanilla and eggs. Mixing until well combined. Add the zest and juice of a lemon.
- Alternate mixing in yogurt and flour mixture in 2 batches. Do not over mix.
- In a bowl toss blueberries with 2 Tbls flour until well coated.
- Fold blueberries into cake batter.
- Pour into a 9 inch spring form pan. Bake for 45-50 minutes, until a tester comes out clean.
- Let cool completely.
- In a small bowl mix together powdered sugar and lemon juice until desired consistency.
- Remove the outside of the spring form pan. Drizzle cake with the glaze.
**This post is brought to you as part of a the Stonyfield blogger program. Thank you for supporting the brands that make Dinners, Dishes, and Desserts possible.
Erin S
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Emily @ Life on Food says
February 20, 2015 at 10:52 amThis cake looks super good. Lemons make me think of summer and warm temperatures. I am really ready for some of those warmer temperatures right now.
Thao @ In Good Flavor says
February 20, 2015 at 1:23 pmThis cake looks divine! So moist and lots for blueberries…just the way I like it!
Amy @Very Culinary says
February 20, 2015 at 5:45 pmOmg, I can’t even tell you how much I want this. Lemon, blueberries, and powdered sugar? I die.
Erin S says
February 21, 2015 at 1:37 pmThanks Amy!! I am so glad you like it!
Lizzie says
February 27, 2015 at 12:01 pmI’m going to give this a shot as an inside down cake, putting the blueberries in the pie dish first, then topping with the batter. I’m probably the only person who has a kitchen who does not have a springform pan, so I’ll do what I can … which is usually pretty dang successful.
Lizzie says
February 27, 2015 at 12:02 pmOops, I meant UPSIDE down cake. I must be hungry to have made such a tacky typo.
Erin S says
February 27, 2015 at 12:42 pm🙂 I am sure it will be delicious!! The only thing I think the spring form pan does it make it easier to slice and serve! Enjoy!
Lizzie says
April 9, 2015 at 10:08 amI made it in a 9-inch glass pie dish, well-buttered. It puffed up but didn’t spill over. The ONLY “iffy” moment was when our cat RRRanger decided that powdered sugar was the new best-thing-ever while I was squeezing lemon juice for the glaze. RRRanger was no longer pitch-black, no he wasn’t …. but the cake was fantastic.
Erin S says
April 12, 2015 at 7:57 pmGlad you enjoyed, and that RRRanger got in on the action too 🙂
Holly says
June 8, 2015 at 9:26 amCould regular yogurt be substituted? Wasn’t sure if the higher water content would change the texture… Looks beautiful.
Erin S says
June 8, 2015 at 9:46 amI have not tested it that way, but I believe it should work. Just do not use the non-fat kind, that is too thin and would affect the texture. Enjoy!
Elizabeth says
July 12, 2015 at 3:29 pmJust made it, but used a 10″ Polish Pottry pie plate well buttered. It is on a cooling rack, looks beautiful and the house smells divine. Can hardly wait to glaze and eat!
Erin S says
July 13, 2015 at 8:34 amIt is an amazing smell, thanks Elizabeth!
judy says
December 18, 2015 at 7:31 amcan this cake be frozen?
Erin S says
December 18, 2015 at 8:31 amI have never tried Judy, but I would think it could be. I would just put the glaze on after you thaw it.
Laural says
September 9, 2017 at 8:34 pmJust made this recipe, although I used raspberries that I had on hand instead of blueberries. It was so moist and yummy. Thanks.
Sheila says
April 6, 2018 at 7:44 amCan I substitute frozen blueberries as I have lots… Looks delicious. Thank you!
Erin S says
April 6, 2018 at 1:57 pmYou can definitely use frozen berries! Enjoy!
Sheila says
April 6, 2018 at 2:02 pmMaking it for a weekend potluck; I will let you know how it turns out. Thank you for the quick response!