Soft and Moist Lemon Blueberry Yogurt Cake Recipe

Why You’ll Love Soft and Moist Lemon Blueberry Yogurt Cake

This lemon blueberry yogurt cake is loved for its perfect balance of sweetness and citrusy freshness. The Greek yogurt adds a delicate richness while keeping the crumb soft and fluffy.

It’s also an easy recipe that requires simple ingredients and minimal preparation. The batter comes together quickly, making it ideal even for beginner bakers.

The juicy blueberries burst with flavor as the cake bakes, creating little pockets of sweetness that complement the bright lemon flavor beautifully. A light dusting of powdered sugar on top adds a lovely finishing touch.

This cake is versatile enough to serve at breakfast, as a snack, or as a light dessert. It also keeps well, making it perfect for preparing ahead.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs
1 cup (200 gr) sugar
2 lemons, zest and juice (about ⅓ cup)
8 oz (225 gr) plain Greek yogurt
4 oz (115 gr) butter, melted
1 teaspoon vanilla extract
2 cups (240 gr) all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
6 oz (170 gr) blueberries
powdered sugar, for top

Directions

1. Preheat the oven to 350°F (180°C).

2. In a large bowl, add the eggs and sugar and beat well using a whisk or hand mixer until the mixture becomes light and slightly fluffy.

3. Add the finely grated lemon zest, lemon juice, Greek yogurt, melted butter, and vanilla extract. Mix until everything is well combined.

4. Sift the flour, salt, and baking powder into the bowl. Stir gently until just combined, being careful not to overmix the batter.

5. Fold in the blueberries using a spatula so they are evenly distributed throughout the batter.

6. Pour the batter into a 1-pound loaf pan lined with parchment paper or well greased. If desired, sprinkle a few extra blueberries on top.

7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool completely before removing it from the pan. Lightly dust the top with powdered sugar before serving.

Servings and timing

Servings: 10 slices

Preparation time: 15 minutes
Baking time: 50–60 minutes
Total time: about 1 hour 15 minutes

Variations

Lemon glaze version
Instead of powdered sugar, drizzle a simple lemon glaze made from powdered sugar and fresh lemon juice over the cooled cake.

Mixed berry cake
Replace part of the blueberries with raspberries or blackberries for a mixed berry flavor.

Whole wheat option
Substitute half of the all-purpose flour with whole wheat flour for a slightly nuttier taste and extra fiber.

Almond flavor
Add ½ teaspoon almond extract to the batter for a subtle nutty aroma that pairs well with blueberries.

Orange blueberry cake
Swap the lemon zest and juice with orange zest and juice for a sweeter citrus variation.

Storage/Reheating

Room temperature
Store the cake in an airtight container at room temperature for up to 2 days.

Refrigerator
For longer storage, keep the cake in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture.

Freezer
This cake freezes very well. Wrap slices individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months.

Reheating
If desired, warm slices in the microwave for about 10–15 seconds to bring back the soft texture.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them directly to the batter without thawing to prevent excess moisture and color bleeding.

What type of yogurt works best?

Plain Greek yogurt is ideal because it is thick and creamy, which helps create a moist and tender cake.

Why is my cake dense?

Overmixing the batter can make the cake dense. Mix just until the ingredients are combined.

How do I keep blueberries from sinking?

Lightly toss the blueberries in a small amount of flour before folding them into the batter to help distribute them evenly.

Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend designed for baking.

Can I bake this in a different pan?

Yes, you can bake it in a small cake pan or muffin tin. Just adjust the baking time accordingly.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar if you prefer a less sweet cake, though it may slightly affect the texture.

Can I add nuts to the recipe?

Yes, chopped almonds or walnuts can be folded into the batter for added crunch.

Can I make this cake ahead of time?

Absolutely. The flavors develop nicely after resting for a few hours, making it a great make-ahead dessert.

Conclusion

Soft and moist lemon blueberry yogurt cake is a simple yet elegant treat bursting with fresh citrus flavor and sweet blueberries. The creamy Greek yogurt ensures a tender crumb while the lemon adds a refreshing brightness to every bite. Whether served with tea, coffee, or as a light dessert, this easy loaf cake is sure to become a favorite in your baking rotation.