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- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup plain Greek yogurt - 1/2 cup granulated sugar - 2 large eggs - 1/4 cup vegetable oil - 2 tablespoons lemon zest (from about 2 lemons) - 1/4 cup freshly squeezed lemon juice - 1 cup fresh blueberries (plus extra for topping) - 1 teaspoon vanilla extract To make the best Lemon Blueberry Greek Yogurt Cake, accurate measuring is key. Here are some tips to help: - Use dry measuring cups for flour and sugar. Fill the cup and level it off with a knife. - Scoop the flour gently into the cup to avoid packing it down. This helps keep the cake light. - For liquids, use a liquid measuring cup. Make sure to check the measurement at eye level. - Use a kitchen scale for precision if you have one. This helps get exact amounts, especially for flour. If you need to swap out an ingredient, here are some ideas: - You can use whole wheat flour instead of all-purpose for more fiber. - Replace Greek yogurt with sour cream for a different texture and taste. - Honey or maple syrup can stand in for sugar if you want a natural sweetener. - Canola oil or coconut oil works well instead of vegetable oil. - If you lack fresh lemons, bottled lemon juice can be used, but fresh is best for flavor. {{ingredient_image_2}} First, set your oven to 350°F (175°C). While it heats, grab a 9-inch round cake pan. You can grease it with butter and dust it with flour. Alternatively, line it with parchment paper. This makes it easy to take out the cake later. Next, take a mixing bowl. Whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix these dry ingredients well. Set this bowl aside for now. In another large mixing bowl, add 1 cup of plain Greek yogurt, 1/2 cup of granulated sugar, and 2 large eggs. Pour in 1/4 cup of vegetable oil, 2 tablespoons of lemon zest, 1/4 cup of lemon juice, and 1 teaspoon of vanilla extract. Use a hand mixer or a whisk to blend until smooth. Now, gently fold in 1 cup of fresh blueberries. Use a spatula to mix them into the batter. Be careful not to break the blueberries. You want to keep them whole for that burst of flavor. Pour the batter into your prepared cake pan. Smooth the top with your spatula. For a pretty touch, sprinkle more blueberries on top. Place the pan in the oven and bake for 30-35 minutes. Check with a toothpick in the center; it should come out clean. Once baked, let it cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. Enjoy the lovely scent! To keep your Lemon Blueberry Greek Yogurt Cake moist, use Greek yogurt. It adds rich flavor and moisture. Always measure the yogurt accurately. If the cake seems dry, try adding a bit more yogurt next time. You can also add a simple syrup made from lemon juice and sugar to soak the cake after baking. This adds more lemon flavor and keeps it moist. One common mistake is overmixing the batter. This can lead to a dense cake. Mix just until the dry and wet ingredients come together. Another mistake is not preparing your pan properly. Grease and flour it well or use parchment paper to avoid sticking. Lastly, check your oven temperature with an oven thermometer. An oven that runs hot or cold can ruin your cake. To boost the lemon flavor, use fresh lemons for zest and juice. The zest has oils that pack in extra flavor. You can also add a bit of lemon extract for more depth. If you want a stronger taste, consider adding lemon juice to the batter in small increments. Just remember to keep the balance with your other liquids. Pro Tips Check your baking powder: Make sure your baking powder is fresh for optimal rising. You can test it by adding a teaspoon to warm water; it should fizz if it's active. Use room temperature ingredients: Allow your Greek yogurt and eggs to come to room temperature before mixing. This helps create a smoother batter and a more even rise. Don’t overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser cake. Be gentle with blueberries: When folding in the blueberries, do so gently to prevent them from breaking, which can turn your batter blue. {{image_4}} You can make this cake gluten-free. To do this, swap the all-purpose flour for a gluten-free blend. Look for a mix that has xanthan gum to help the cake rise. This change keeps the cake light and fluffy. I recommend using 1 cup of a good quality gluten-free flour blend. Want to change the flavor? Add nuts or other fruits! Chopped walnuts or almonds give a nice crunch. You can also mix in raspberries or strawberries for a twist. Just be sure to keep the total amount of fruit or nuts to about 1 cup. This keeps the cake moist and tasty. Frosting can change the whole cake experience. For a simple touch, use a light lemon glaze. Mix powdered sugar with lemon juice until smooth. Spread it over the cooled cake for a zesty finish. You can also try cream cheese frosting for a rich flavor. Whip together cream cheese, powdered sugar, and a bit of lemon juice. This adds a creamy layer that pairs well with the cake. Choose what fits your taste best! To keep your Lemon Blueberry Greek Yogurt Cake fresh, store it in an airtight container. Place it at room temperature for up to three days. If you live in a humid area, the fridge is a better choice. Wrap the cake in plastic wrap before placing it in the fridge. This keeps it moist and tasty. Freezing this cake is easy. Wrap slices tightly in plastic wrap. Then, place them in a freezer-safe bag. You can freeze the cake for up to three months. When you're ready to enjoy it, just pull out a slice and let it thaw in the fridge overnight. You can also warm it in the microwave for a few seconds. To reheat the cake, use the microwave or oven. If using the microwave, place a slice on a plate and heat it for 10-15 seconds. Check to see if it’s warm enough. If you use the oven, preheat it to 350°F (175°C). Place the slice on a baking sheet and warm it for about 5-10 minutes. This will help keep the cake soft and delicious. Yes, you can use frozen blueberries in this recipe. Just remember to add them straight from the freezer. This helps keep the cake from turning blue. If you thaw them, they may release too much juice. *Tip:* Toss the frozen blueberries in a little flour before mixing them in. This helps them stay suspended in the batter. To make this cake dairy-free, swap the Greek yogurt for a plant-based yogurt. Look for options that are creamy and thick, like coconut or almond yogurt. *Note:* You can also replace the eggs with flaxseed meal mixed with water for a vegan option. Use 1 tablespoon of flaxseed meal and 2.5 tablespoons of water for each egg. Store leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, refrigerate it. *Serving suggestion:* Warm a slice in the microwave for a few seconds before eating. This brings back its fresh-baked taste. You can also top it with a dollop of whipped cream or more blueberries for a treat! To make a great lemon blueberry cake, focus on the right ingredients, techniques, and storage. Gather your ingredients and measure them carefully. Follow the step-by-step instructions to mix and bake perfectly. Use my tips to avoid common mistakes and enhance flavors. If you need variations, there are gluten-free and alternate frosting ideas. Store your cake well to keep it fresh. Remember, baking is fun and rewarding. Enjoy your delicious cake with friends and family!

Lemon Blueberry Bliss Greek Yogurt Cake

A light and refreshing cake made with Greek yogurt, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup plain Greek yogurt
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 0.25 cup vegetable oil
  • 2 tablespoons lemon zest (grated from about 2 lemons)
  • 0.25 cup freshly squeezed lemon juice
  • 1 cup fresh blueberries (plus extra for topping)
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven: Set your oven to 350°F (175°C) and prepare a 9-inch round cake pan. You can either grease and flour the pan or line it with parchment paper for easy removal later.
  • Prepare dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
  • Mix wet ingredients: In a separate large mixing bowl, combine the plain Greek yogurt, granulated sugar, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract. Use a hand mixer or a whisk to blend these ingredients until the mixture is smooth and homogenous.
  • Combine dry and wet mixtures: Gradually incorporate the dry ingredient mixture into the wet ingredients. Mix gently until just combined; be careful not to overmix, as this can make the cake dense.
  • Add blueberries: Carefully fold in the fresh blueberries with a spatula, ensuring they are evenly distributed throughout the batter without breaking them.
  • Prepare for baking: Pour the batter into the prepared cake pan, smoothing the top with a spatula. For a beautiful touch, sprinkle a few extra blueberries on top of the batter.
  • Bake the cake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. You may want to rotate the pan halfway through baking for even cooking.
  • Cool the cake: Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

Notes

Serve with a dusting of powdered sugar and additional lemon zest for garnish.
Keyword blueberry, cake, dessert, Greek yogurt, lemon