Blueberry Lemon Yogurt Cake

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A moist and delicious delicately lemon flavored easy loaf cake with a tender crumb and great blueberry flavor.


  • 1 1/2 cups cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 cup non-fat or low-fat lemon Greek yogurt
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. lemon extract
  • 1/2 cup canola oil
  • 1 1/2 cups fresh blueberries
  • 1 TBS all purpose flour
  • 1/2 cup powdered sugar
  • 1-2 TBS milk


  1. Preheat oven to 350 degrees F. Spray an 8-inch loaf pan or a 9-inch loaf pan with baking spray (like Baker's Joy®). Set aside.
  2. Sift together the cake flour, baking powder and salt into a small bowl. Set aside.
  3. In a large bowl, whisk the yogurt, granulated sugar, eggs, vanilla extract and lemon extract together. Slowly whisk the dry ingredients into the wet ingredients until just combined. With a rubber or silicon spatula, fold in the canola oil. Do not over-mix!  Over-mixing will produce a tough cake. 
  4. Combine the blueberries with 1 TBS all purpose flour. Gently fold into the batter. Pour batter into prepared loaf pan and smooth the top.
  5. Bake for 50 -70 minutes (time will depend on your oven and the size pan you used) or until a toothpick inserted into the center comes out clean.
  6. When cake is done, allow to cool in pan for 15 minutes, then invert onto a wire rack and allow it to cool completely.
  7. In small bowl, whisk together the powdered sugar and the milk in a small bowl. Place the cooled cake on a serving platter and drizzle with glaze.

Yield: 1 loaf or 12 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 01 hrs. 10 mins.

Total time: 1 hrs. 20 mins.