Lemon Blueberry Yogurt Cake

Lemon blueberry yogurt cake is an easy healthy Greek yogurt cake recipe. Delicious, moist and fluffy. This loaf cake is just packed full of blueberry and lemony goodness!

Well folks spring is finally here and what better way to celebrate than with this amazing lemon blueberry yogurt cake?

I've based this blueberry yogurt cake on my popular healthy greek yogurt cake the lighter lemon loaf cake which you guys love!

It's no secret that lemons are one of my favorite ingredients to use in my baking and also in my desserts.

Have you also checked out my amazingly popular lemon crunch cheesecake recipe?

I just think there's something so fresh from that zingy lemony taste and spring is the right time for fresh new tastes don't you think?

But its not just the fresh lemon flavours here in this healthy yogurt cake recipe.

It's also the burst of sweet flavour that you get from the blueberries as you sink your teeth into a slice of this delightful loaf cake!

You'll find this lemon and blueberry yogurt loaf so moist and delicious.

This is a really easy low fat cake to make and goes perfectly with a cup of tea or coffee.

So for those of you that are looking for a really simple healthier home baked cake recipe then this is the cake for you!

The inspiration for creating this lemon blueberry yogurt cake came to me when I saw a similar cake whilst working in Inverness last year.

This healthy blueberry yogurt cake recipe cake was one of those I drooled over in a cafe I visited there.

There's also a cheesecake recipe I saw there too that's on the list so watch out for that one in the future.

I'll probably do that one in summer as it's perfect for then.

How I Made This Lemon Blueberry Yogurt Cake Healthy

Is this Greek yogurt cake healthy? Yes it is a healthier version.

So what makes this yogurt cake healthy?

Well, I use vegetable oil and low fat Greek yogurt as a substitute for butter in this recipe and to lighten it up as much as possible.

Each slice comes in at only 154 calories so that's not bad when you compare it to other loaf cake recipes.

Certainly that's probably nearly half the amount of calories you would get if you compare a slice of this to the calories contained in similar loaf cake bakes in certain well known coffee chains!

I also use as little sugar as possible here. Just enough to blend with the lemon flavour so the cake isn't too sour.

The amount of sugar is one of the key things that coffee chains are getting a bad reputation for having in their cakes nowadays. Some of their cakes are reported to have up to 18 teaspoons of sugar in, per cake!!

It just goes to prove that home baked / home made is best because at least you know what's in the food you're eating. 🙂

This Lemon Blueberry Yogurt Loaf is moist and delicious and has just the right amount of juicy blueberries and lemon.

Enjoy a slice for dessert or as a healthy snack today!

Your lemon blueberry lemon cake easily slices into about 15 slices.

It is best stored in an air tight container for a maximum of 3 - 4 days to keep it as fresh as possible.

This is definitely a cake you'll want to add to your healthy cake recipes folder!

Jump to:

• Ingredients
• Substitutions
• Step By Step How To Make Lemon Blueberry Yogurt Cake
• How To Make Lemon Glaze
• Tips For Perfect Lemon Blueberry Yogurt Cake
• Equipment
• FAQ's
• Other Popular Loaf Cake Recipes For You To Try
• Lemon Blueberry Yogurt Cake Recipe
• Nutrition Label
• Rate The Recipe

Ingredients

• Self-Raising Flour
• Baking Powder
• Salt
• Bicarbonate Of Soda
• Golden Caster Sugar
• Lemon
• Eggs
• Low Fat Greek Yogurt
• Vegetable Oil
• Lemon Juice
• Blueberries
• Plain Flour

See recipe card for quantities.

Substitutions

• Self-Raising Flour - If you don't have self-raising flour you can substitute with an equal amount of plain flour (all purpose flour) and 2 teaspoons baking power.
• Baking Powder - needed as a leavening agent as it helps the blueberry lemon yogurt loaf cake rise in the oven.
• Salt - just use ordinary cooking salt.
• Bicarbonate Of Soda - used in recipes that mix moisture plus an acidic ingredient (here the lemon juice) together to make the batter rise.
• Golden Caster Sugar - granulated white sugar will also work here.
• Lemon - for the lemon zest and the juice too.
• Eggs - I use medium free range sized eggs. Any good quality eggs will do.
• Low Fat Greek Yogurt - plain unflavoured Greek yogurt is used. You can use full fat if you want but it will alter the nutritional label values.
• Vegetable Oil - vegetable oil is used instead of butter. It stops the lemon blueberry loaf from becoming dry and helps to reduce the fat an calories. Canola oil is fine but olive oil might change the overall flavour of the loaf.
• Lemon Juice - fresh lemon juice can be used but from a bottle is also fine. This helps to give the loaf its lemon flavor.
• Blueberries - fresh blueberries or frozen blueberries are fine. If you're lucky enough to have wild blueberries then even better!
• Plain Flour - all purpose flour. This stops the blueberries from sinking to the bottom of the cake batter.

Step By Step How To Make Lemon Blueberry Yogurt Cake

1. Preheat oven to 180 degrees C (Fan) or to 350 F degrees. Lightly grease a 24.5cm x 14.8cm loaf tin (see equipment list below) using a spray oil or wipe with a little vegetable oil.
2. Place all of the dry ingredients (except the blueberries and plain flour) into a large mixing bowl.
3. Place all of the wet ingredients into a smaller pyrex glass bowl and combine.
4. Gradually pour the wet ingredients into the larger bowl. Fold all of the ingredients together using a rubber spatula.
5. In a small or medium bowl mix the blueberries and plain flour together then fold into the large mixing bowl.
6. Pour cake mixture into the loaf tin and bake for 30 - 35 minutes until risen and golden brown.
7. Check the loaf has cooked by inserting a wooden skewer into the centre.
8. Allow the cake to cool slightly in the loaf tin before removing and transferring it to a wire rack.
9. Once cooled slice into 15 slices.

How To Make Lemon Glaze

This is a simple iced lemon glaze / lemon syrup topping (not included in nutritional label)

1. Allow the cake to cool slightly in the loaf tin before removing and transferring it to a wire rack.
2. In a separate bowl whisk together 200g icing sugar (confectioners’ sugar) with 3 tablespoons lemon juice.
3. Pour the topping all over the top of the cake. Allow to cool before cutting into 15 slices.

Tips For Perfect Lemon Blueberry Yogurt Cake

• Grease the loaf tin using a low calorie spray oil and wipe around the tin using a piece of kitchen roll.
• Use just one lemon for the lemon zest and get the lemon juice from a bottle rather than additional lemons as it's cheaper!
• Use low fat Greek yogurt if you can as that's what I've based the nutrition label (below) on.
• Regular full fat plain yogurt can be used but that will alter the calories.
• If using frozen blueberries instead of fresh dry them with a piece of kitchen roll before using.
• If you want to remove the sugar try using about 75ml of honey instead.
• If you don't have a loaf tin you could use a bundt cake pan instead. It works just as well. 
• To make a simple iced lemon glaze topping (which isn't included in the nutritional label) use the 2 ingredient method in the Lighter Lemon Loaf Cake recipe.
• Store your sliced lemon blueberry cake in an airtight container. Don't store in the fridge as this may dry it out.
• You can freeze this lemon blueberry cake. The best way to do that is to slice the cake and wrap each individual slice in cling film. Then freeze. That way you can take out individual slices as and when you need them!

Equipment

For This Lemon Blueberry Cake Recipe You May Need….

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).

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This is the basic loaf tin I use. 

As you can see it's relatively inexpensive and its perfect for loaf cake recipes.

Plus it's teflon coated and comes with a lifetime guarantee.

FAQ's

Can I use regular / ordinary yogurt?

Greek yogurt is best. Plain yogurt has a looser texture than Greek and may not hold together the cake batter so well.

Can I use other berries instead of blueberries?

Other berries such as blackerries or even pitted cherries can be used instead.

Can I make muffins using the cake batter?

Yes. Or you could use my lemon blueberry muffins recipe instead.

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Other Popular Loaf Cake Recipes For You To Try

Nutrition Label

Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.

Rate The Recipe

If you’ve made this healthy blueberry cake recipe, or any other recipes on Neil's Healthy Meals, then please let me know.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂