Lemon Blueberry Yogurt Cake

Oh, well hello there! I know, I know…I’ve been absolutely inexcusably missing in action from the blog. I just had myself stretched thin with work and life. But you know what they say–when life gives you lemons…make lemon yogurt cake!

When I first came across this recipe, I almost died of shock. An Ina Garten recipe with no butter in it?! This must be one of those end-of-the-world signs everyone keeps talking about. I’m glad I recovered from the shock quickly, because this is one of the most delicious and moist cake recipes ever–and doesn’t it just scream summer?! On that note, let’s take a moment to look outside and admire the gorgeous weather we’re having here in Toronto. Ahh…

Lemon Blueberry Yogurt Cake
(adapted from Barefoot Contessa)
[Yields 1 loaf]

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1/2 cup fresh blueberries

1. Preheat the oven to 350 degrees
2. Grease and flour a loaf pan
3. Sift together flour, baking powder, and salt
4. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla extract
5. Slowly whisk the dry ingredients into the wet ingredients
6. With a spatula, fold the vegetable oil into the batter, until well incorporated
7. Pour the batter into the prepared pan and top with blueberries, slightly immersing them into the mixture
8. Bake for about 50 minutes, or until done
9. Meanwhile, cook the lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves
10. When the cake is done, allow it to cool in the pan for 10 minutes
11. Carefully slide it out of the pan and place on a baking rack over a sheet pan
12. Poke numerous holes in the cake with a toothpick or skewer
13. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in



13 comments on “Lemon Blueberry Yogurt Cake

  1. Dhushy
    March 21, 2012 at 8:47 PM

    I might actually be drooling right now. This DOES scream summer.

  2. Mazin Kanuga
    March 21, 2012 at 10:50 PM


  3. Mahvish
    March 21, 2012 at 10:54 PM

    So I really want to make this now…I’ve made desserts everyday this week…hahaha but this is healthy, right ? right?

    • weebs
      March 21, 2012 at 10:59 PM

      Dessert doesn’t get healthier than this, jus sayin.

  4. Mariam
    March 21, 2012 at 11:23 PM

    wow!!! Weebs- this looks delicious! I can’t wait to try it

  5. Yousra
    March 21, 2012 at 11:35 PM

    Yay finally! So glad you’re back :) This cake looks delish! Mmm :D

  6. Hira
    March 22, 2012 at 2:11 AM

    GREAT dessert… i got a bunch of lemons, didnt know wat to do with them… and NOW I KNOW!!!

  7. Aansa Parvez
    March 22, 2012 at 1:39 PM

    Can’t wait to try it !!!! luks delicious :D
    i’ll update u when i make it :)

  8. M2K
    March 22, 2012 at 5:03 PM

    Not a fan of lemon, but won’t mind trying this!

  9. AP
    May 11, 2012 at 5:00 PM

    Thanks for posting this recipe – I’ve seen the original recipe and I like the addition of the blueberries and poking holes in cake before pouring the glaze. I made this four days ago and it’s still moist! One thing I would change is the amount of oil. I put a little less than 1/4 cup of oil since it was washing out the lemon flavor from the batter. Next time I’ll probably add a little less than that to keep the flavor from the lemon zest. Thanks again!

  10. Ruqaiya Khan
    June 23, 2012 at 9:44 AM

    That looks soo good!!I am gonna be trying all your recipes.. they look amazing! Good job honey!!

  11. Melanie
    January 12, 2013 at 3:50 PM

    Thanks you for the recipe! Finally can indulge in a cake that doesnt contain the ever fattening butter. However, my cake turned out quite dense. Is it meant to be this texture due to yogurt, or did I did something wrong?

    • weebs
      January 12, 2013 at 5:34 PM

      I would probably reduce the amount of oil as one reader suggested. The texture is quite dense, but I enjoyed that. It keeps the cake moist for days.

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