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Lemon Yogurt Cake with Blueberries

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Lemon Yogurt Cake with Blueberries

I had been seeing a few lemon yogurt cakes around that looked good and I was thinking that the rest of my meyer lemons would go well in one. Recently I have been trying to clear some space in my freezer and I came across some blueberries that I had frozen in the summer. I really like the lemon and blueberry flavour combo and I could not resist adding the blueberries to the lemon yogurt cake. With he cake down the only thing that was left was the topping. I was thinking about going with a simple lemon glaze when I came across a bookmark for a lemon blueberry cake with a limoncello glaze on Dragon’s Kitchen that sounded great! The lemon yogurt cake with blueberries was really easy to make, though it took a bit longer than I expected. (I think that was because I used still frozen blueberries.) The toothpick test worked and the cake came out perfectly baked even though it took a little longer. The cake was nice and light fluffy and moist and infused with blueberry and lemony goodness! The limoncello added a really nice zing to the lemon glaze that finished the cake off nicely. I think that I will be having this cake for breakfasts for the rest of the week and I am certainly looking forward to them.

Lemon Yogurt Cake with Blueberries

Lemon Yogurt Cake with Blueberries

Lemon Yogurt Cake with Blueberries

Servings: 6
ingredients
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 cup yogurt
  • 1 cup white sugar
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberries
  • 1 cup confectioners sugar
  • 1 tablespoons lemon juice
  • 1 tablespoon limoncello (or more lemon juice)
  • lemon zest to garnish
directions
  1. Mix the flour, baking soda, baking powder, and salt in a bowl.
  2. Mix the lemon zest, yogurt, sugar, eggs, oil, vanilla extract in another bowl.
  3. Mix the wet and dry ingredients.
  4. Mix in the blueberries.
  5. Pour the batter into a greased 9 inch by 5 inch loaf pan.
  6. Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about an hour.
  7. Mix the confectioners sugar, lemon juice and limoncello and pour over the cake after it has cooled.
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Comments

  6. Kevin, you are simply brilliant. You have managed to combine four of my favorite things — yogurt, blueberries, lemons, and cake! This will definitely become part of my dessert repertoire.

    Reply

  12. We must have similar paletes or something; I noticed you like maple, rhubarb, sweet potatoes, crab meat…chicken salad…key lime pie…all my faves!

    I spent a LOT of time searching for granola recipes last spring, ended up improvising my own recipe and you know what I called it? Maple Pecan Granola. LOL it IS different than yours though, because I ended up using some cinnamon & sunflower seeds, too…It's a work in progress…I'm a granola freak…

    I also LOVE peanut butter & banana sandwiches, but had never thought to substitue nutella! DEFINITELY going to try that!!!

    Then I searched your blog for the term "Monte Cristo". Yay!!! You passed the test!

    Keep up the good work!

    Reply

  15. Wow! I have made a similar one twice, once with lemon and another one with grapefruit! But I did without the glaze! What a good idea to incorporate some berries into it!

    Reply

  24. **TIP!!!**

    If you flour the blueberries ahead of time they’ll keep their places better and not sink to the bottom..

    I’m SO making this cake, dude..

    Reply

  29. I have this cake in the oven right now!!

    I had to make adjustments bc of what I had on hand…I hope it still turns out as great as yours looks!

    Instead of yogurt- I used sour cream.

    I had a little left in a mixed fruit frozen sack so i used thast- Raspberries, blackberries, strawberries and blueberries

    And for the glaze…I did not have any limoncello, however, I used 2 TBSP of plain lemon juice and a jigger of grey goose vodka YUMMY!!

    Thank you!!

    Reply

  30. Oh dear, Kevin. I have to stop clicking on your page — I have to try everything on here and it’s going to make me balloon a gazillion pounds!

    Reply

  38. I’m loving all of this lemon lately! It’s one of my favorite flavors to have in dessert and the lemon/blueberry combo is an especial favorite.

    Reply

  49. Love the glaze — when I saw the photo my eyes opened wide when I caught a glimpse of the stark white glaze contrasting the moist lemon-blueberry cake. Beautiful and delicious!

    Reply

  52. hi kevin! this looks fantastic. i love the limoncello glaze!

    incidentally, all of the tuesdays with dorie bakers also baked a lemon-flavored cake this week–dorie’s French Yogurt Cake! it was delicious…but now that i look at yours, i’m kind of thinking blueberries would have made it better 🙂

    Reply

  54. My friend Kathy always brings me 3 huge gallon ziploc bags of blueberries every summer. What a nice find in your freezer! Mine were gone so quickly though…

    Love the recipe!

    Reply

  60. Nice, Kevin. I like the blueberry citrus combo. And yogurt cakes are so nice and moist, I’ll bet this was a winning combo!

    Reply

  63. Chef Fresco: I used blueberries that I had frozen in the summer.

    Dan: I used a vanilla yogurt for even more vanilla flavour but plain works great as well.

    missy b. & Margaret: Thanks for the flour tip! I will definitaly try that next time.

    Reply

  74. What I want to know is, how do you stay so skinny when you make all this yummy food? You ought to look like a barn side. 🙂

    Seriously, great looking cake.

    Reply

  81. whether the difference between kefir and yogurt?
    Which is better between them?
    whether kefir has the same flavor of yogurt?
    It looks very tasty

    Reply

  82. I made this, and my family says it is very fresh-tasting. High-approval all-around. But my glaze came out too thin–next time I'll start with just 1 tablespoon of liquid and work my way up.

    Reply

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