Blueberry Yogurt Cake with Lemon Vanilla Glaze

I used to live dangerously close to a grocery store with an in-store bakery and they made the best yogurt cakes.

Dense, rich, sweet, moist, and everything I could wish for in a cake.

For better or worse depending on how you look at it, I live about 2763 miles from that grocery store and it’s been nearly a decade since I’ve had a slice of their yogurt cake, but I still think of it fondly. When I saw blueberries in my freezer and blueberry Greek yogurt in the refrigerator, I knew homemade yogurt cake had to happen.

Like the other cakes I’ve been making recently, this is a one-bowl, mix-by-hand special that comes together in about 73 seconds flat with just a whisk. Beat two eggs, sugar, yogurt, oil, and vanilla. Add the flour and baking powder, fold in the blueberries, and bake. Fast and easy cakes are what I live for.

I prefer modest-sized ones, too, and this one is just a 9-by-9-inch cake but you may double the recipe and bake it in a 9-by-13-inch pan if you’re feeding a bigger brood than I am or have a longer attention span for larger sized cakes.

The cake turned out perfectly moist from both the yogurt and the oil. I was tempted to use melted butter in this cake for added flavor because I love the flavor of butter. However, oil makes cakes softer and moister than using butter and oil won. A moist cake trumps all.

To give the yogurt cake lift and enable it to rise properly and not be too dense and weighed down from the cup of Greek yogurt, I used baking powder as the leavener. I generally avoid using baking powder and instead try to use baking soda whenever possible. Baking powder is comprised of baking soda, cornstarch, and acid salts, such as sodium aluminum sulfate or cream of tartar. I am very sensitive to the bitter taste of the acid salts and can usually taste mere traces of baking powder when it’s present. Plus, baking powder can cause the crumb to turn dry and coarse if used in excess.

However, through the magical moistening properties of oil, yogurt, and the juices from the blueberries that are released while baking, the cake rose perfectly, while remaining moist and some of the density I desire in a yogurt cake was retained.

Sometimes the simplest things taste the best and I made a simple glaze with the juice of half of a fresh lemon, confectioners’ sugar, vanilla, and whisked them together. The glaze made my mouth pucker from the intense pop of lemon but it wasn’t too tart because the confectioners’ sugar balanced the lemon juice. Plus lemon and blueberries pair together splendidly and incorporating a teaspoon or two of lemon zest into the cake batter is a way to bolster the lemon flavor even more if you like to pucker up.

I wasn’t sure if Scott and Skylar were going to like the lemon glaze and lemon is a flavor, like peppermint, that once it’s added, it’s unmistakeable and can’t be undone. But I had forgotten that Scott really loves lemon in things and Skylar kept smacking her little lips, too.

The cake reminded me so much of the storebought yogurt cakes I used to purchase, but the major difference between my cake and those is that I used a drizzle approach for the glaze whereas bakeries pour cup-fulls of glaze over the cake, let it dry; and repeat. However, feel free to send your cake into a lemon-vanilla submersion bath rather than just a drizzle. I’d love to drink the bathwater.

I couldn’t resist picking out the blueberries that were baked into the cake’s firm yet springy interior.

Blueberries are such nice little surprises bursting with sweet juice and definitely worth having a blue thumb and index finger from for a few days after all that blueberry picking.

Blueberry Yogurt Cake with Lemon Vanilla Glaze
 
Prep time
Cook time
Total time
 
This yogurt cake is an easy and moist homemade version of bakery-style yogurt cakes. It's bursting with blueberries, but try other seasonal berries or fruit you love. The cake batter comes together in just minutes with only a whisk and bowl for a fast little snack cake.
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
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1¼ cups frozen blueberries, divided (fresh may be substituted)
  • For the Lemon Vanilla Glaze
  • 3 tablespoons lemon juice
  • 1½ teaspoons vanilla extract
  • ¾ cup+ confectioners' sugar, sifted
Instructions
  1. 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.
  2. 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)
  3. Pour batter into prepared pan. Lightly sprinkle ¼ 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.
  4. For the Lemon Vanilla Glaze - Combine lemon juice, 1½ 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.
Nutrition Information
Serving size: Makes one 9-by-9-inch pan, 9 to 12 generous pieces

Related Recipes:

Blueberry Muffins with Raspberry Jam Swirls – My favorite blueberry muffin recipe to date and with raspberry jam swirled throughout, there’s 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 banana 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 your honoring your chocolate cravings

Microwave Blueberry Banana Oat Cakes (vegan, GF) – Ready in 3 minutes and although the recipe is older, I get so many reader emails about this being a go-to breakfast and portable snack, especially for anyone in a dorm room or who has limited kitchen access. All you need is a microwave for this little single-serving cake

Creamy Mixed Berry White Chocolate Crumble Bars – If you like berries and easy desserts, this layered cake-bar is for you with a cake base, topped with coconut, sweet milk, and berries

Have you ever made a yogurt cake?

Do you bake with yogurt or sour cream?

Baking with yogurt or sour cream, and cream cheese is in it’s own league, keeps baked goods soft, tender, and moist. Nothing is worse than dried out desserts and I’d rather have none than have a piece of dry cake, which is why I always add at least a dollop, and usually much more,  yogurt or sour cream to any muffins, cake, cupcakes, or bread I make.

Feel free to share your recipes for soft, moist, tender cakes, muffins, cupcakes and breads and what you do to get them that way.

Have a great weekend and stay tuned for a couple great giveaways this weekend!

104 comments on “Blueberry Yogurt Cake with Lemon Vanilla Glaze”

  1. Yogurt is notorious for making moist, luxurious baked goods! I like baking with Greek yogurt specially! I bet this cake is delcious…because it looks, well, delicious! I want to take a bite! Oh, by the way, I found your blog through a Pinterest group board :) I think I’ll be a regular visitor!

  2. This looks unbelievable moist and delicious – I HAVE to make this! (or better: Come through the screen now!)

  3. There must be something about yogurt cakes that sticks with you– I went to a dinner party YEARS ago, and still remember the amazing yogurt cake that was served for dessert. It was lemon, but a plain cake– throwing blueberries in there is obviously a very wise idea. :-)

  4. I can taste that subtle metallic flavour in baking soda-infused baked goods too! Most people think I’m crazy…kind of a relief to know that I’m not the only one with a sensitive palette. :)

    This is a beautiful cake! I love it’s simplicity. I’m all for a recipe that doesn’t leave a sinkful of dishes.

    • Thanks for the pin! And glad to know I’m not the only one who can taste that metallic flavor. I really can detect it instantly. I could in this cake, too, reaffirming that I really just need to not bake things with it! However, with certain muffins and cakes, you almost have to! Unless you want to beat eggs til they’re extremely fluffy, etc. but that defeats the point of a dishes-less-sink kind of cake :)

  5. A dangerous recipe! Looks divine…

  6. . I have never had a treat from a grocery store that I love that much . I occasionally bake with sour cream, especially in sugar cookies . It makes the best sugar cookies! I also live oil cakes . So moist .

    • I have lived near some killer bakeries in my day I guess :)

      And I have never made a cake w/ olive oil because I’ve always worried it would be too distinct and skew too savory-ish. I think savory with olive oil but one day need to try a sweet cake with it.

  7. You can really see how moist these are…I bet they’re the perfect thing to wake up to in the morning =)

  8. I love the sound of this cake!

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  14. Recipes seems good we don’t get Greek yogurt or sour cream so how to go ahead with the cake

    • If you don’t have access to yogurt, Greek yogurt, or sour cream, you could possibly replace this with buttermilk and increase the flour amount slightly. But because this is a YOGURT cake, you may have to find another recipe to make until you can obtain yogurt – a key ingredient in a yogurt cake.

  15. I live in the Caribbean so blueberries are not something that I see often. Yesterday however, my mom brought me some as a surprise. So when i saw this recipe today and realized that I actually had blueberries AND mixed berry Greek yogurt in my fridge I took it as a sign that I had to make this! It’s almost done and I’m soooo excited!

    • You live in the Caribbean? Cool! We live in San Diego full time but have a place in Aruba that we go to for about 2 months a year and I know firsthand that BBs are NOT common there. I can only get frozen and even then, they are verrrryy expensive. And so is Greek yogurt! I do better just using sour cream + regular yogurt for my recipes I make when I’m there. So glad you made this and LMK how you like it after it’s ready!

  16. I just made this, oh my…sooooo delicious!! i love the combination lemon-blueberry, how moist and soft it is and mostly I love that sour kick given by the lemon glaze. Excellent combination! Thank you for the recipe, hope you have a lovely day :)

    • So glad you liked this one – the lemon/blueberry is a great tart/sweet combo – I agree! And I hope YOU have a lovely day…you’re the best for trying all these recipes, Monica!

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  18. Hello – I am really new to baking and came upon this recipe. I have a stupid question – is a 9 x 9 pan absolutely required, or can you try this with a 13 x 9 pan?
    Also, for the lemon juice – does it have to be the bottled kind, or can it just be freshly-squeezed lemon?
    Thank you so much for your help!

  19. I just wanted to let you know that I got the pan and made the cake and it came out beautifully! Thank you so much for your help! the only thing is that my glaze did not look like yours. I didn’t want to add all the sugar because it was sweet enough at the time..I am wondering if adding more sugar would have helped solidify it more? Also, I added the entire vanilla in the beginning before the lemon juice and sugar. Should I have added vanilla bit by bit also and tasted the glaze as I was whisking?

  20. Although I have not baked this delicious looking cake, and I will bake it for sue, would it be possible to know the calories it contains? Really appreciate it.

    ThanknYou :)

  21. Hi! I just made this blueberry yogurt cake and its extremely delicious! I really love the combination of blueberry and yogurt with abit of lemon zest, it balance out the flavours of the components really well! :) ( I used farm union greek yogurt btw) Thank you for the awesome recipe! Looking forward to trying out more of your recipes soon <3

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  23. I made this cake yesterday, it is so moist and just the right amount of tartness with the glaze. I have a nephew that loves blueberries, so the next time I see him I will definitely make it again! My husband is a blueberry lover – he is in the process of eating the other half of the cake that was left from yesterday. Thanks Averie!!

    • Glad that your blueberry loving husband is in his glory with the cake and that it came out great for you! Sounds like between this cake and the cookies you also commented on, that you’ve been a baking machine! Love it!

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