🫐 This blueberry yogurt cake with lemon vanilla glaze is a super moist, soft, bakery-style dessert bursting with sweet blueberries in every bite. Made in one bowl in under an hour, it’s an easy, foolproof treat perfect for spring!
Easy Blueberry Yogurt Cake Recipe
I look forward to fresh blueberries every spring, jumping at the chance to use them in everything from my crustless blueberry pie to my blueberry crisp and spinach blueberry superfoods salad. However, one of my favorite ways to use the fruit is in this easy blueberry yogurt cake.
Here’s why it has a nearly five-star rating:
- Inspired by a cake from a local grocery store bakery I used to love, the cake is dense, rich, moist, sweet, and truly everything I could wish for in a cake.
- Made in a 9×9 cake pan, it’s modest in size, meaning everyone gets a taste, and you aren’t left with a ton of cake, which I love.
- All you need are 10 simple ingredients, most of which I’m willing to bet you have on hand.
- The cake batter is combined in one bowl, and the entire recipe is ready to eat in under an hour.
Ingredients You’ll Need
Skip the fancy ingredients and complicated steps. This blueberry yogurt cake uses just a handful of simple ingredients. Here’s what you’ll need:
- Large Eggs
- Greek Yogurt: I used Chobani Greek blueberry yogurt; other flavors such as strawberry, raspberry, or mixed berry may be substituted. Or, use plain yogurt, if preferred
- Sugar
- Oil: Use a neutral oil, such as canola oil or vegetable oil, for a soft, moist cake
- Lemon: I use lemon zest in the cake batter and lemon juice in the glaze for a delicious, cohesive, citrusy taste
- Vanilla Extract
- Flour: I use all-purpose flour for the cake and haven’t tested the recipe with gluten-free flour
- Baking Powder: Do NOT substitute baking soda, or the taste and texture won’t be the same
- Blueberries: I use frozen blueberries so I can make this cake all year long, adding them straight to the batter without thawing. However, fresh blueberries also work well. For a different flavor, substitute other seasonal fruit such as strawberries, peaches, pears, cherries, or plums
- Confectioners’ Sugar (Powdered Sugar): This sweetens the glaze, creating a smooth consistency. Use more or less to adjust the sweetness to taste
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Blueberry Yogurt Cake with Lemon Vanilla Glaze
This blueberry Greek yogurt cake is truly the easiest cake you’ll ever make! Here’s an overview of the steps:
- Combine the batter: Whisk all the wet ingredients in a large bowl, and stir in the dry ingredients just until no lumps remain. Then, gently fold in part of the blueberries, being careful not to crush them.
- Transfer the batter: Pour the batter into a square cake pan or springform pan greased and lined with oil or parchment paper, spreading it out in an even layer. Sprinkle blueberries on top.
- Bake: Transfer the cake to a preheated oven, and bake just until the top of the cake is domed, lightly golden brown, and a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan slightly. Then, transfer it to a wire rack to cool completely.
- Prepare the glaze: Whisk all the glaze ingredients in a bowl until smooth, adjusting the flavor to taste. Drizzle the glaze over the cake, and enjoy!
Blueberry Yogurt Cake with Lemon Vanilla Glaze
Equipment
- 1 (9×9 inch) Pan
- 1 Small Bowl
Ingredients
For the Cake
- 2 large eggs
- 1 cup 8 ounces, I used Chobani Greek blueberry yogurt; other flavors such as strawberry, raspberry, or mixed berry may be substituted
- 1 cup granulated sugar
- ½ cup canola or vegetable oil
- 1 teaspoon lemon zest, optional
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ¼ cups frozen blueberries, divided (fresh may be substituted)
For the Lemon Vanilla Glaze
- 3 tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
- ¾ cup confectioners' sugar, sifted
Instructions
- For the Cake – Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
- In a large mixing bowl, combine eggs, yogurt, sugar, oil, lemon zest, vanilla, and whisk until smooth. Add the flour, baking powder, and mix until just combined. Fold in 1 cup blueberries and gently stir to incorporate (frozen blueberries bleed and run less than fresh and if using frozen do not thaw them first; add them directly into the batter frozen; alternate berries or other seasonal fruit such as strawberries, peaches, pears, or plums may be substituted)
- Pour batter into prepared pan. Lightly sprinkle 1/4 cup remaining blueberries over the top. Bake for 37 to 40 minutes, or until top is domed and set or a toothpick comes out clean, and edges of cake are just browning and beginning to slightly pull away from sides of pan. Allow cake to cool in the pan for at least 15 minutes before turning out to finish cooling on a rack. While cake cools, make the glaze.
- For the Lemon Vanilla Glaze – Combine lemon juice, 1 1/2 teaspoons vanilla, and confectioners’ sugar in a small bowl and whisk until smooth, playing with lemon juice and sugar ratios until desired glaze consistency and flavor has been reached. Drizzle glaze over cake and serve immediately. Store cake in an airtight container at room temperature or in the refrigerator for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Related Recipes:
Blueberry Muffins with Raspberry Jam Swirls – My favorite blueberry muffin recipe to date, and with raspberry jam swirled throughout, there are lots of beautiful berry flavors.
Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze – Last week I made this pudding cake, this week it’s a yogurt cake. Both are rich, moist, fast, and easy.
Spiced Apple and Banana Bundt Cake with Vanilla Carmela Glaze – Between the yogurt, apples, and bananas in this fruit-oriented cake, it’s wonderfully moist and soft. It’s a fast cake to whisk together and bakes up tall and beautifully.
Banana Bread Brownies with Vanilla Caramel Glaze – Made with bananas and yogurt, they’re incredibly moist and tender. Very rich and fudgy, and chocolate is used three ways. More fudgy brownie than banana bread, but it’s a marriage for times you can’t decide between using the ripe bananas on your counter or honoring your chocolate cravings.
Hi! I hust made this with plain yogurt, organic blueberries & raw sugar but I baked it in an air fryer because my husband is “allergic” to me using a regular over unless it’s the dead of winter, lol-it baked great except for the middle but next time I’ll use muffin tins while using the air fryer to get an even baking consistency-tadtes great though! Thanks for the
recipe!🙂
Thanks for trying the recipe and glad to hear that this worked in an air fryer! When I created this recipe in 2012 (a long time ago!) air fryers didn’t even exist so it’s nice to hear that hey – it works!
I only have one dessert-type recipe that was specifically designed for an AF. And I made it when they first came onto the market (2016) so it’s even getting up there now, too!
https://www.averiecooks.com/banana-bread-two/