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Soft and Moist Lemon Blueberry Yogurt Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 320
This lemon blueberry yogurt cake is incredibly soft and moist, bursting with fresh flavors. It's easy to make and perfect for breakfast, brunch, or dessert!

Ingredients

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 2 lemons (zest and juice (about 1/3 cup))
  • 8 oz plain Greek yogurt
  • 4 oz butter (melted)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 6 oz blueberries
  • powdered sugar (for top)

Instructions 

  • Preheat the oven to 350F (180C).
  • Beat eggs and sugar in a large bowl.
  • Add lemon zest, lemon juice, yogurt, melted butter, and vanilla. Beat well.
  • Sift flour, salt, and baking powder. Mix until just combined. Fold in blueberries.
  • Pour into a loaf pan (lined or greased). Top with more blueberries if desired.
  • Bake for 50-60 minutes or until set. Test with a toothpick.
  • Let cool, sprinkle with powdered sugar, and enjoy!

Notes

For extra lemon flavor, brush the cake with a lemon syrup after baking.
Calories: 320kcal
Cost: $8
Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberries, lemon, Yogurt

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 7g | Fat: 14g | Sodium: 150mg