Lemon Blueberry Yogurt Cake (Soft, Bright, And So Snackable)

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Super easy to make, this Lemon Blueberry Yogurt Cake is soft, tender, and packed with bright lemon and juicy blueberries. The yogurt and olive oil keep it moist without feeling heavy, and it’s the kind of cake that looks simple but disappears fast. Perfect for coffee, dessert, or slicing straight from the counter whenever you walk by.

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The Lemon Yogurt Cake That Keeps Disappearing

I didn’t expect to love this cake as much as I do, but it got me. It started as a simple lemon blueberry bake and somehow turned into the cake we kept slicing all day. Joe grabbed a piece every time he walked by, and honestly, same.

Here is how it all comes together:

Whisk sugar, Greek yogurt, olive oil, eggs, vanilla, and lemon juice until smooth
Add flour, baking powder, baking soda, salt, and lemon zest and mix just until combined
Fold in the blueberries so they stay whole and evenly distributed
Pour the batter into a lined springform pan and smooth the top
Bake until the center is set and a toothpick comes out clean
Let the cake cool completely before releasing and slicing

This comes together in one bowl, so cleanup is easy. A springform pan with parchment helps it release cleanly, and the slices look great without much effort. You can serve it plain, add powdered sugar, or top it with a little yogurt or whipped cream.

Blueberries work best here, but you can swap in raspberries or chopped strawberries if you like. Just keep the fruit amount the same so the cake stays soft without getting too wet.

Watch How To Make Lemon Blueberry Yogurt Cake

Lemon Blueberry Yogurt Cake

Lemon Blueberry Yogurt Cake is a tender, olive oil and Greek yogurt based cake studded with blueberries and brightened with lemon zest and juice. It bakes up soft, moist, and easy to slice, perfect for brunch, dessert, or everyday snacking.

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Prep Time 15

Cook Time 48

Cooling Time 30

Total Time 1 33

Course Dessert

Servings

Equipment

Large mixing bowl
Whisk or hand mixer
Measuring cups and spoons
Microplane or zester
Spatula
9-inch round springform pan
Parchment paper
toothpick

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup granulated sugar
1 teaspoon salt
Zest of 1 lemon about 2 teaspoons
2 teaspoons fresh lemon juice
1 cup fresh or frozen blueberries
1½ cups plain or vanilla Greek yogurt
¾ cup olive oil
3 large eggs
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F. Spray a 9-inch round springform pan with baking spray, then line the bottom and sides with parchment paper.
In a large mixing bowl, add the sugar, Greek yogurt, olive oil, eggs, vanilla extract, and lemon juice. Whisk until smooth and well combined.
Add the flour, baking powder, baking soda, salt, and lemon zest. Gently mix until just combined.
Fold in the blueberries, being careful not to overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 38–48 minutes, until the center is set and a toothpick inserted halfway into the cake comes out clean. The top should be lightly golden in the center.
Remove from the oven and let the cake cool completely before releasing it from the pan.

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Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes. You can use frozen blueberries straight from the freezer. Do not thaw them, and fold them in gently to help keep the color from streaking too much through the batter.

What type of yogurt works best?

Plain or vanilla Greek yogurt with a thicker texture works best here. It keeps the crumb moist and tender without making the batter too thin.

Can I bake this in a different pan?

You can use a similar-size round cake pan or an 8 x 8 or 9 x 9 square pan. Just keep an eye on the cake toward the end of the bake time and test with a toothpick for doneness.

How do I know when the cake is done?

The top should be lightly golden and the center should look set, not jiggly. A toothpick inserted halfway between the center and the edge should come out clean or with a few moist crumbs.

How should I store leftovers?

Let the cake cool completely, then store covered at room temperature for 1 to 2 days or in the refrigerator for up to 4 days. Bring slices to room temperature before serving for the best texture.