Lemon Blueberry Yogurt Cake

This soft yogurt cake is filled with blueberries and fresh lemon flavor. Greek yogurt keeps the crumb moist, while the citrus glaze adds a bright finishing touch.

Serve it as a simple dessert, with afternoon coffee or as part of a weekend brunch.

Prep time: 20 minutes
Bake time: 50 minutes
Total time: 1 hour 10 minutes
Servings: 10 slices

Ingredients

For the cake

• 200 g all-purpose flour, approximately 1⅔ cups
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 150 g granulated sugar, approximately ¾ cup
• Zest of 2 lemons
• 2 large eggs
• 180 g Greek yogurt, approximately ¾ cup
• 120 ml neutral oil, approximately ½ cup
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 180 g blueberries, approximately 1¼ cups
• 1 tablespoon flour, for coating the blueberries

For the glaze

• 100 g icing sugar, approximately ¾ cup
• 1½–2 tablespoons lemon juice

Instructions

1. Preheat the oven to 175°C / 350°F. Line a loaf pan with baking paper.
2. Mix the flour, baking powder and salt.
3. In a separate bowl, rub the lemon zest into the sugar using your fingertips.
4. Add the eggs, yogurt, oil, lemon juice and vanilla. Whisk until smooth.
5. Fold the dry ingredients into the wet mixture just until combined.
6. Toss the blueberries with one tablespoon of flour. Fold them gently into the batter.
7. Transfer the batter to the prepared pan.
8. Bake for 45–55 minutes, until a wooden skewer inserted into the center comes out clean.
9. Allow the cake to cool completely.
10. Mix the icing sugar with enough lemon juice to form a thick glaze. Drizzle it over the cooled cake.

Alya’s Kitchen Tips

Coating the blueberries with a little flour helps prevent them from sinking to the bottom.

Do not overmix the batter after adding the flour, as this can make the cake dense.

Storage

Store covered at room temperature for two days or refrigerate for up to four days.