Blueberry Lemon Yogurt Cake is a delicately flavored lemon loaf cake bursting with fresh blueberry flavor.  It's a great cake for a brunch or to bring to a Spring BBQ!

Adding yogurt to cake batter is magical! 

The addition of lemon yogurt to this easy Blueberry Lemon Yogurt Cake does magical things to the texture. Yogurt helps the cake bake up light and tender and keeps the cake moist. I first discovered yogurt loaf cakes years ago when I stumbled upon a version of Ina Garten's yogurt loaf cake years ago, and ever since, I've been sold! They're super easy to make and always come out perfect! Check out this recipe for Vanilla Bean Yogurt Cake and for this dairy-free version of a Fresh Peach Yogurt Cake!

I like to use cake flour for this recipe, because I think it helps the cake have a more tender crumb. But, if you don't have cake flour, it's perfectly acceptable to use all-purpose flour as a substitute. Take care not to over mix the batter. Too much mixing creates gluten strands and that equals a tough cake!

To serve, put a generous spoonful of either lemon yogurt or plain yogurt (whichever you prefer) on top of each slice!  This is such a pretty cake and is perfect for this time of year as local blueberries start to come to market. It also makes a great addition to your Mother's Day menu or any springtime brunch!  Enjoy! 

Blueberry Lemon Yogurt Cake

By Renee Paj

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

Ingredients

• 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

Instructions

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.

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