For an extra burst of lemon flavor, consider adding a simple lemon glaze after the cake has cooled. If using frozen blueberries, do not thaw them before adding them to the batter to prevent the color from bleeding. To prevent the blueberries from sinking to the bottom of the cake, toss them with a tablespoon of flour before adding them to the batter.
Lemon Yogurt Cake with Blueberries
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING8 People
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VIEWS7
Embrace the sunshine with this delightful Lemon Yogurt Cake, studded with juicy blueberries. A moist and tender crumb infused with the bright zest of lemon and creamy tang of yogurt makes this cake the perfect treat for brunch, dessert, or a midday pick-me-up.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol68 mg
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Fiber2 g
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Protein6 g
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Saturated Fat5 g
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Sodium265 mg
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Sugar22 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray. (5 minutes)
02
StepIn a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. (3 minutes)
03
StepIn a separate large bowl, cream together the sugar and softened butter using an electric mixer until light and fluffy. (5 minutes)
04
StepBeat in the eggs one at a time, then stir in the vanilla extract. (2 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, alternating with the lemon yogurt, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (7 minutes)
06
StepStir in the lemon zest. (1 minute)
07
StepPour half of the batter into the prepared cake pan. Spread evenly and sprinkle with 1 cup of the blueberries. (3 minutes)
08
StepPour the remaining batter over the blueberries and spread evenly. Sprinkle the remaining 1 cup of blueberries over the top of the batter. (2 minutes)
09
StepBake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. (50 minutes)
10
StepLet the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
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Krystal Marquardt
Jul 1, 2025Emily L: I added a lemon glaze, as suggested, and it was the perfect finishing touch!
Margaret Feil
Jun 29, 2025John B: I followed the recipe exactly, and it turned out perfectly. The lemon flavor is so refreshing.
Kane Ruecker
Jun 28, 2025Jessica P: My blueberries sank to the bottom. Next time, I'll try tossing them with flour.
Kendra Nader
Jun 28, 2025David K: I used frozen blueberries, and they worked great. Just made sure not to thaw them first.
Abraham Mayer
Jun 28, 2025Ashley T: I substituted raspberries for the blueberries, and it was equally delicious!
Dejuan Cremin
Jun 27, 2025Michael R: This is my new go-to cake recipe! It's simple, delicious, and always a crowd-pleaser.
Ryan Ratke
Jun 27, 2025Sarah M: This cake was so easy to make and tasted amazing! My family loved it!