Lemon blueberry yogurt cake is a really easy healthy Greek yogurt cake recipe. It’s delicious, moist and fluffy. This loaf cake is just packed full of blueberry and lemony goodness and is perfect for an afternoon treat or sharing with friends!
Well folks spring is finally here and what better way to celebrate than with this amazing lemon blueberry yogurt cake?
It’s no secret that lemons are one of my favorite ingredients to use in my baking and also in my desserts. 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?
Its not just the fresh lemon flavours here 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 cake!
This is a really easy cake to make. So for those of you that are looking for a really simple 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.
I wrote about the time I was working in Inverness running a project in the Spiced Butternut Squash Bake recipe, so please check that recipe out for more details of what I was doing there. This cake was one of those I drooled over in that cafe I mentioned visiting.
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.
Anyway, so I used 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. 🙂
Tips For Perfect Lemon Blueberry Yogurt Cake
- 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.
- If you want to make a simple iced lemon topping (which isn’t included in the nutritional label) use the 2 ingredient method in the Lighter Lemon Loaf Cake recipe.
Lemon Blueberry Yogurt Cake Recipe
Your lemon blueberry lemon cake easily slices into about 15 slices and it best stored in an air tight container for a maximum of 3 – 4 days to keep it as fresh as possible.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe if you like it! 🙂
- 300 g self-raising flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp bicarbonate of soda
- 100 g golden caster sugar
- Zest of one lemon
- 2 eggs lightly beaten
- 150 ml low fat Greek yogurt
- 80 ml vegetable oil
- 80 ml lemon juice
- 150 g Blueberries fresh or frozen
- 1 tbsp plain flour
- Preheat oven to 180C and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
- Place all of the dry ingredients, the flour, baking powder, salt, bicarbonate of soda, caster sugar and lemon zest into a large bowl
- In a separate smaller bowl, add the wet ingredients the eggs, yogurt, and vegetable oil and lemon juice and combine.
- Gradually pour the wet ingredients into the larger bowl with the dry ingredients. Fold all of the ingredients together either using a spatula.
- In a small bowl mix the blueberries and plain flour together then fold the blueberries into the cake mixture in the larger bowl.
- Pour cake mixture into the loaf tin and bake for 30 - 35 minutes until risen and golden brown.
- Check the loaf has cooked by inserting a wooden skewer / cocktail stick into the centre which should come out clean if cooked then remove from the oven.
- Allow to cool slightly in the tin before removing and transferring to a wire baking rack.
- In a measuring jug make the lemon topping by whisking together the icing sugar and lemon juice and drizzle over the top of the loaf.
- Slice into 15 slices and store in an air tight container.
Right, what’s up next week? Well on Tuesday it’s Couscous Stuffed Peppers. I’ve been wanting to publish these for ages as they’re so easy to make.
Then on Thursday a Flu Busting Spicy Chicken Noodle Soup. Yeah, I know I may be a bit late with that recipe as ideally it would have been better positioned at the start of winter as opposed to spring but hey, you’ll be prepared for the start of next winter won’t you? 😆
Catch you next week. Have a great weekend. 😉
In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.
*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.