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

by Danielle Cochran

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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.

Slice of lemon blueberry yogurt cake topped with whipped cream and fresh blueberries on a white plate.

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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.

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.

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
A slice of blueberry cake topped with whipped cream and fresh blueberries sits on a white plate; a bowl of blueberries and a whole lemon are in the background.

Lemon Blueberry Yogurt Cake

Danielle Cochran
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 minutes
Cook Time 48 minutes
Cooling Time 30 minutes
Total Time 1 hour 33 minutes
Course Dessert
Cuisine American
Servings 12 People
Calories 285 kcal

Equipment

Video

Ingredients
  

  • 3/4 cup granulated sugar
  • 1 1/2 cups plain or vanilla Greek yogurt
  • 3/4 cup olive oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • Zest of 1 lemon (about 2 teaspoons)
  • 1 cup fresh or frozen blueberries
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Instructions
 

  • Preheat the oven to 325°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.

Notes

Variations

  • Try this recipe with raspberries or chopped strawberries.
  • Add a dusting of powdered sugar or top the cake with a little yogurt or whipped cream.

Nutrition

Calories: 285kcalCarbohydrates: 31gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 48mgSodium: 338mgPotassium: 86mgFiber: 1gSugar: 15gVitamin A: 75IUVitamin C: 2mgCalcium: 78mgIron: 1mg
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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.

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