🫐 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.
Blueberries and lemon in one. I love small plate recipes. Looks incredibly delicious Averie!
Because of the yogurt and the blueberries this is health food right? Like, it’d be wrong of me NOT to eat it!
Health food…my thoughts exactly as I was typing up the ingredient list! :)
Blueberries and lemon are a match made in flavor heaven. This cake looks gorgeous and insanely delicious, Averie! So springy and moist, and filled with those plump and beautiful blueberries… I can almost taste it! I need to make this this weekend; it looks SO yummy!
Well if you make it, LMK how it goes!
outstanding close ups!! and looks darn yummy!
This is really beautiful! The colors are outrageous :) I love yogurt cakes and lately, I’ve definitely been down with some lemon flavor!
Thanks, Rachel, and glad you like your yogurt cakes, too!
Small cake and cookie recipes are what I need…we have been throwing out too much because like you I get bored and want to move on to the next thing! I love the bright blueberry polkadots in this wonderful looking cake!!!
Bright blueberry polkadots is a perfect description!
And as a blogger, you know that keeping the recipes moving and always onto the next thing is important, too, so between getting sick of it AND needing new recipes, smaller batches are just so welcomed :)
I love baking with sour cream – especially for banana breads! I bet a fruity olive oil would work well for this blueberry yogurt cake too :)
I’ve made pudding cakes, yogurt cakes, sour cream…the one I haven’t baked with in a sweet application is olive oil. I’ve always resisted thinking it would make the sweet item taste a little off…but a fruity olive oil has me intrigued!
FUN to see blueberry this time of year :)
I made this cake like…gasp…6 weeks ago. It got lost in a shuffle of pumpkin, savory, and Halloween oriented recipes although in the last week of August or early Sept when I made it, blueberries were full-on available. The joys of blogging – sometimes you hit things right in season, sometimes you’re early, and sometimes you’re nearly late :)
I always wondered about oil vs butter in baked goods so I like your summary about that and the baking soda vs powder….I love the science involved in baking (I think it’s the only way I can relate to chemistry)! Lemon and blueberries are such a light, refreshing combo and I’m keeping a steady supply of Greek yogurt on hand. I am on a roll with the roasted red pepper and carrot soup–it is making its way into my lunch on a weekly basis and I think it’s the addition of the peanut butter that I love so much!
I just wrote this to another friend who commented on this post:
‘It’s only been in the last year or so where Ive REALLY made lots of cakes that I have honed the butter vs. oil situation. In banana bread, I like butter. In cakes, of all kinds, generally speaking, I prefer oil. It lends to a spongier and squishy-er cake-mix style crumb in cakes, which a Duncan Hines yellow cake is sort of my gold standard for what scratch-cakes should be like, but to each her own. But to get there, I find oil is better. And after I lived in the South for 5 years, I realized southern cakes, which are the height of moist, are usually make with oil…and then some butter for good measure :) For blondies, brownies, and bars, and banana bread – I like butter. Cake, muffins, and anything I want to have some squish – oil. That was long :)’
And baking soda/powder. Soda is 4x as strong as powder and more ‘pure’ so in all ways, need less of it, and what I do use, doesn’t effect taste as much. However, for some things, i.e. muffins and sometimes cakes like this, baking powder is preferred b/c the dough will rise based on what types of other ingredients are present (liquids, alkalinity of ingredients, etc.)
It’s the only science I enjoy relating to, too :)
Good thing I just picked up blueberries at Trader Joe’s this weekend : ) I never thought about the sensitivity to baking powder, but I can definetly see that happening!
Oh I can taste the stuff a mile away! I love TJs frozen fruit (and fresh) but their frozen berries, mango chunks, etc are always a staple for me!
Haha – never thought about it lemon that way – but I could see it being one of those peppermint types of ingredients. But definitely true. I love lemon though .
When you have a child, the too sour/too spicy considerations come into mind naturally; although I am lucky, very little is scoffed at. Child of a food blogger – better get used to novel things real quick in life!
wow looks great Averie! Just pinned this! Happy Friday
Thanks for the Pin – and have a great weekend :)
Ooooh this looks yummy Averie!! I love yogurt bread!
I love it, too. You are the bread queen – don’t think there’s a type you haven’t made! You have quite the arsenal!
As much as I love chocolate . . . lemon and blueberry together in a dessert is one of the next best things! And I do enjoy yogurt in quick breads because it helps keep them so moist (like the pumpkin bread I made a couple of weeks back). Happy Friday! https://eatmovebalance.com/protein-pumpkin-bread/
Mmm your bread looks good! And have a happy Friday, too!
Averie, it looks and sounds incredible. Simply incredible. I love pairing blueberry and lemon – dotting blueberries through a lemon loaf is one thing my mom is darn good at. I love lemon loaf! the same exact idea here, except not as dense. Light, soft, but still impeccably moist – it looks as moist as your banana zucchini pudding cake, which I’ve bookmarked. You and I alike – small cakes are just so much easier to deal with on so many levels. Skipping the masses of leftovers and avoiding getting cake A.D.D. which I know we both suffer from. ;) The use of oil over butter – until only a few months ago, I really didn’t know that much of a difference between using the two. After making banana bread with both options, I do prefer melted butter over oil but you are right – there is nothing as dense and moist as the Cake Batter Blondies, using oil. It’s like my mom’s recipe for gingersnaps (she uses shortening). While I prefer butter in cookies, there is NOTHING comparable to make the gingersnaps as thick and soft as shortening.
The glaze looks and sounds incredible! So simple, yet adding SO much to the cake. I’d like a simply drizzle rather than a long dunk in the stuff too. But lemon blueberry loaves and muffins sure do taste wonderful submerged in it!! Incredible recipe Averie – staring at these pics first thing in the morning was a perfect start to my Friday!!!
It’s only been in the last year or so where Ive REALLY made lots of cakes that I have honed the butter vs. oil situation. In banana bread, I like butter. In cakes, of all kinds, generally speaking, I prefer oil. It lends to a spongier and squishy-er cake-mix style crumb in cakes, which a Duncan Hines yellow cake is sort of my gold standard for what scratch-cakes should be like, but to each her own. But to get there, I find oil is better. And after I lived in the South for 5 years, I realized southern cakes, which are the height of moist, are usually make with oil…and then some butter for good measure :) For blondies, brownies, and bars, and banana bread – I like butter. Cake, muffins, and anything I want to have some squish – oil. That was long :)
Yogurt makes cake so moist and rich, it’s a great ingredient if you can use it. I’ve been thinking about blueberry cake/muffins/something baked lately! This would satisfy all of my blueberry desires. :)
It reminds me of the yogurt cakes I used to eat…usually very late at night after a night out, and boy did those things hit the spot! :) So this satisfied all my blueberry and yogurt cake desires, too!