Go Back

Blueberry Yogurt Cake

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10

Ingredients
  

  • Cake:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup full-fat Greek yogurt room temperature
  • ¾ cup granulated sugar
  • 3 large eggs room temperature
  • ½ cup mild olive oil or neutral oil
  • 2 tablespoons fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon pure vanilla extract
  • 1½ cups fresh blueberries
  • 1 tablespoon all-purpose flour for tossing the blueberries
  • Lemon Glaze:
  • 1 cup powdered sugar sifted
  • 2 –3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Finishing:
  • Extra fresh blueberries for the top optional
  • Extra lemon zest
  • Powdered sugar for dusting if skipping the glaze

Instructions
 

  • Preheat oven to 175°C (350°F). Grease and line a 9x5 inch loaf pan or 9-inch round cake pan with parchment. Grease the parchment.
  • Whisk flour, baking powder, baking soda, and salt together in a large bowl.
  • In a separate bowl, whisk yogurt, sugar, eggs, oil, lemon juice, lemon zest, and vanilla until smooth and fully combined.
  • Pour wet ingredients into dry. Fold gently with a rubber spatula until just combined. Do not overmix.
  • Toss blueberries with 1 tablespoon of flour until lightly coated.
  • Fold floured blueberries into the batter with as few strokes as possible.
  • Pour into prepared pan. Smooth the top. Scatter extra blueberries over the surface if desired.
  • Bake 48–55 minutes (loaf) or 40–45 minutes (round) until a toothpick comes out with a few moist crumbs and the top is deep golden with a center crack.
  • Cool in pan 15 minutes. Lift out using parchment and transfer to a wire rack. Cool at least 30 minutes before glazing.
  • Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable.
  • Pour glaze over the cooled cake and let it run naturally down the sides. Scatter lemon zest over the wet glaze immediately.
  • Allow glaze to set 15–20 minutes before slicing.

Notes

  • Use room temperature eggs and yogurt — cold ingredients do not emulsify smoothly with the oil
  • Fold the batter gently with a spatula, not a whisk — overmixing produces a tough crumb
  • Toss blueberries in flour before folding in — it prevents them from sinking to the bottom
  • Do not glaze a warm cake — the glaze runs off completely before it can set
  • The crack down the center of the top is correct — it is a sign of a properly baked loaf
  • Insert the toothpick into the crumb not through a berry for an accurate doneness test
  • Tent loosely with foil if the top browns before the center is set
    This cake is better the day after baking — the crumb softens and the flavors deepen overnight
  • Store at room temperature for up to 3 days or refrigerate for up to 5 days
  • Freeze unglazed slices for up to 2 months — glaze after thawing