Lemon Blueberry Cake – a super moist lemon yogurt cake studded with fresh blueberries and topped with a lemon glaze.
This lemon cake is a super simple cake that uses yogurt to help keep is moist and tender. It is loaded with blueberries that works perfectly with the lemon.
You really could use whatever berry you want in this, and it would work really well. I use a spring form pan, but you could use a 10×5 loaf pan, or a 9 inch square baking dish as well.

Simple desserts are a must to have around, and this cake is perfect for last minute get togethers or when you just want to make something easy. You don’t need a stand mixer to make it, just whisk a few ingredients together and that is it.
What’s In Lemon Blueberry Cake
- All-Purpose Flour
- Baking Powder
- Salt
- Vegetable Oil
- Sugar
- Greek Yogurt – spring for the full fat, it will make your cake extra moist and delicious
- Lemon Zest
- Lemon Juice
- Blueberries
- Vanilla Extract
- Eggs

How To Make Lemon Blueberry Cake
- Sift together the flour with the baking powder and salt. Set aside until you are ready to use it.
- Then in a large mixing bowl whisk together vegetable oil and sugar until it is nice and smooth.
- Beat in the eggs and vanilla until it is well combined.
- Then you add in the lemon flavors. Use the zest of one lemon, and the juice of two lemons. This is enough to give you a hint of lemon in the cake. If you like more lemon, you can add lemon extract or more zest.
- To make sure that you don’t over mix the batter, alternate adding the flour and yogurt in 2 separate batches, stirring until it is just barely combined.

- In a separate bowl toss the blueberries with the rest of the flour. This helps to make sure they don’t sink to the bottom as your cake bakes.

- Then add the blueberries to the cake batter and fold until they are just incorporated.

- Pour the batter into a 9 inch spring form pan and bake for 45-50 minutes, until a tester comes out clean.

- Let the cake cool completely, and then pour the glaze over the top to serve.

Lemon Glaze
To really amp up the flavor, I topped this cake with a lemon glaze. I find the cake is sweet enough, it doesn’t need a full on frosting. But if you want frosting, a cream cheese frosting would be a great choice.
To make Lemon Glaze just stir together powdered sugar and lemon juice until you get it to a nice and drizzle-able consistency and then pour over the top of the cake.

Can I Substitute Frozen Blueberries
Yes, you absolutely can. Blueberries can be very expensive when they are not in season, so don’t break the bank trying to get them for this cake. Thaw the frozen berries and then drain any extra liquid before tossing with the flour in the recipe. But aside from that step, they will work exactly the same!
The next time you need a last minute dessert or want a light and tender cake, this is perfect. If you are a strawberry fan, don’t miss this Strawberry Cake that is perfect for your treat!

More Lemon Dessert Recipes
- Raspberry Lemon Cupcakes
- Creamy Lemon Bars
- Lemon Brownies
- Lemon Dessert Lasagna
- Lemon Ricotta Pound Cake
- No Bake Lemon Cheesecake
- Lemonade Pie
Lemon Blueberry Yogurt Cake

Lemon Blueberry Cake - a super moist lemon yogurt cake studded with fresh blueberries and topped with a lemon glaze.
Ingredients
Cake
- 1 3/4 cups +2 Tblp 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
- 2 lemon, juiced
- 1 lemon, zested
Glaze
- 1 cup powdered sugar
- 3 Tbsp lemon juice, (approximately)
Instructions
- Preheat oven to 350 degrees. Spray 9 inch spring form pan with non-stick spray. Set aside.
- Sift together 1 3/4 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 lemon zest and lemon juice.
- Alternate mixing in yogurt and flour mixture in 2 batches. Do not over mix.
- In a separate bowl toss blueberries with 2 Tbsp 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.
Nutrition Information
Yield
10Serving Size
10 ServingsAmount Per Serving Calories 358Total Fat 13gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 11gCholesterol 57mgSodium 245mgCarbohydrates 55gFiber 1gSugar 34gProtein 7g
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
Did you know there is a Dinners, Dishes, and Desserts SHOP? Check out all of my E-books as well as branded merchandise HERE!
- Strawberry Crumble - May 20, 2022
- Oreo Muffins - May 18, 2022
- Chicken Chorizo Pasta - May 16, 2022
Emily @ Life on Food says
This 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
This cake looks divine! So moist and lots for blueberries…just the way I like it!
Amy @Very Culinary says
Omg, I can’t even tell you how much I want this. Lemon, blueberries, and powdered sugar? I die.
Erin S says
Thanks Amy!! I am so glad you like it!
Lizzie says
I’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
Oops, I meant UPSIDE down cake. I must be hungry to have made such a tacky typo.
Erin S says
🙂 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
I 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
Glad you enjoyed, and that RRRanger got in on the action too 🙂
Holly says
Could regular yogurt be substituted? Wasn’t sure if the higher water content would change the texture… Looks beautiful.
Erin S says
I 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
Just 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
It is an amazing smell, thanks Elizabeth!
judy says
can this cake be frozen?
Erin S says
I have never tried Judy, but I would think it could be. I would just put the glaze on after you thaw it.
Laural says
Just made this recipe, although I used raspberries that I had on hand instead of blueberries. It was so moist and yummy. Thanks.
Sheila says
Can I substitute frozen blueberries as I have lots… Looks delicious. Thank you!
Erin S says
You can definitely use frozen berries! Enjoy!
Sheila says
Making it for a weekend potluck; I will let you know how it turns out. Thank you for the quick response!
katerina @ diethood.com says
mmmm..this cake sounds heavenly! I would love a slice!
Beti | easyweeknightrecipes says
Such a wonderful cake! SO GOOD!
Sandra says
My kids said it is droolworthy and really amazing! They can’t wait for me to make it again!
Tisha says
Lemon blueberry is such a great combo and one of my favorites! This cake looks delicious
Amanda Livesay says
This is one of my favorite summer cakes! It’s so light and fluffy.
Cathy says
This cake came out so moist & delicious!
Beth says
Yummy! Such a delicious and one of our favorites! I’ll definitely be making this one again! Can’t wait to make this bread with my daughter!