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
- 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
- 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.
- Place all of the dry ingredients (except the blueberries and plain flour) into a large mixing bowl.
- Place all of the wet ingredients into a smaller pyrex glass bowl and combine.
- Gradually pour the wet ingredients into the larger bowl. Fold all of the ingredients together using a rubber spatula.
- In a small or medium bowl mix the blueberries and plain flour together then fold into the large mixing 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 into the centre.
- Allow the cake to cool slightly in the loaf tin before removing and transferring it to a wire rack.
- 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)
- Allow the cake to cool slightly in the loaf tin before removing and transferring it to a wire rack.
- In a separate bowl whisk together 200g icing sugar (confectioners’ sugar) with 3 tablespoons lemon juice.
- 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
Lemon Blueberry Yogurt Cake Recipe
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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).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 300 g self-raising flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon 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 tablespoon plain flour
Instructions
- Preheat oven to 180C (Fan) and grease a 24.5cm x 14.8cm / 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 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.
- Slice into 15 slices and store in an air tight container.
Nutrition
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! 🙂
Shashi at SavorySpin
Neil, I know what you mean about those coffeehouse loaf cake slices! They are most definitely high in sugar and butter and who knows what else - so those rare times my daughter and I indulge in say a lemon pound cake slice, we usually halve the slice! But - I would much rather have a WHOLE slice of this lemon blueberry yogurt cake. It's the perfect cake for this time of year - so loving the yogurt + oil combo in there in lieu of butter! Bookmarking this to try soon!
Hoping you and Lady Lynne have a wonderful weekend and looking forward to those Couscous Stuffed Peppers and Spicy Chicken Noodle Soup!
neil@neilshealthymeals.com
I'm glad you like my lemon blueberry cake Shashi. I Hope you get a chance to make it and have it with a great cup of coffee or tea!
Can't wait for the weekend, thanks! It's been a long week travelling for business and we're only just over half way. Bring it on! 🙂
David @ Spiced
I am all about the lemon + blueberry combination right now! And your photos of this cake look amazing. I need to remember to use Greek yogurt in my baking adventures. I bet it gives this cake a wonderful texture! I often use sour cream, but Greek yogurt deserves a chance. So I totally remember your work adventures in Inverness. I've decided that you are really a Nessie hunter, Neil. Forget this whole working in an office thing. That's just a front. You're really out hunting Nessie. 🙂 Thanks so much for this fun recipe, and I can't wait to see those recipes on the menu for next week!
neil@neilshealthymeals.com
Thanks David. 🙂 Ha, yes you've found me out. I am a Nessie Hunter! Ha ha ha. But you know, there are actually people who do do that role!!
I like to use Greek yogurt and oil in place of butter quite a lot of the time in my baking as it means the cake still has an amazing light, fluffy and moist texture, but without so many calories. I still use butter in my bread baking though.
Thanks again, catch up with you next week. 😀
Susie @ Suzlyfe
This looks amazing! I love lemon and berries together, and I love baking with Greek yogurt. I made a mess of lemon blueberry muffins with Greek yogurt the day before I had to go dairy free...
neil@neilshealthymeals.com
Thanks Susie. You're right the combination of lemon and blueberries is an amazing match! Hope you are well! 🙂
Judith
I made the lemon blueberry loaf. You don’t give tin size and I should have used a bigger tin. Also temp for fan oven, what’s that in C or F so I can translate to circotherm. I had to cook for much longer and top very brown. Yet to try it.
Neil
Hi Judith, thanks for giving the lemon blueberry loaf a go! 😊 Just to let you know, the tin size is actually mentioned in the equipment list, which is highlighted in both the blog post and the recipe card – I promise I didn’t hide it too well! 😉 As for the temperature, a quick search on Google will help with converting to circotherm settings. I hope you still enjoy the loaf despite its extra tanning session in the oven – let me know how it tastes! 🍋💙
Judith
I cooked on 160 Neff oven, which is the conversion for 180. After the allowed time it was still squidgy so I raised temperature and cooked for longer. It tasted fine and is a fairly firm, close texture. I’ll have to check tin size again but will use larger tin next time.
Neil
I’m glad the cake still tasted great in the end Judith! All ovens can be a bit different, so any recipes advised temperature could be different for your oven. A larger tin might help with the bake next time, as it allows the batter to cook more evenly. Thank you again for giving the recipe a try!
Christina
I want this... no I NEED this all up in my face right now. I'm on a brink of a head cold and craving sweets like crazy. Blueberries are my hubbers favorite fruit so I'm hoping to surprise him with this crazy awesome town looking loaf of lemon-y blueberry-y goodness!
neil@neilshealthymeals.com
I can imagine this lemon blueberry yogurt cake would be very well received by Kieran. And would definitely help to cure that head cold you've got coming on Christina. 🙂
Thanks again for taking the time to comment, I hope you have an amazing weekend.
GiGi Eats
While I cannot eat cow yogurt, I do really want to try incorporating coconut yogurt into a few recipes and see the moist results !! You are my inspiration Neil! 😉
neil@neilshealthymeals.com
Oh I like that idea GiGi! I've never used coconut yogurt in my baking before so I'd be really interested to find out how that works out. I'm looking forward to seeing some recipes of you trialling that on your blog GiGi. 🙂
Ben|Havocinthekitchen
Spring? Not really. We had a lot of snow yesterday. But at least this loaf full of fresh flavors reminds me about some nice days which we'll have eventually 🙂 I also love using oil instead of butter in this kind of batter as the cake texture turns much better and lighter!
neil@neilshealthymeals.com
Thanks Ben, I do find that with the cake batter too that by using oil the texture is fluffier and not greasy in any way. My fingers are crossed and hoping that we will all have some nice days (free from the snow and cold) soon! 🙂
Massimo Bergamin
I have just baked this loaf so it's waaaaaay to hot to try it yet but have to say it definitely needed more then 35 minutes. I kept checking and it was still uncooked. More like 55 minutes...
I am sure it will taste delicious... I also have halved sugar and oil to try make it even healthier... 🙂
Neil
Glad you liked my recipe! Perhaps because you changed my original recipe (which is absolutely fine with me!) thats why your cooking time was different! Hope you enjoy it! 🙂
Bernadette
Is it possible to swap out the sugar for honey or agave or maple syrup? Just to try to make it a bit healthier?
Neil
Yep. I've just updated the tips list above with that.
Jane
Made it, came out the oven perfect then 10 minutes later it completely sunk in the middle ?
Not sure why . I do cook a cake every week and have done for 45years so not sure why this sink
Neil
Hmmm. Sounds like you might have put too much baking soda in it?
Shirley
Found this recipe and it seemed quite healthy compared to others I had looked at. My concern was that I only had fat free Greek yogurt so thought it might not work as not enough fat content. Well I'm pleased to say it was a huge success!! It rose well and had a lovely soft texture. Not too sweet and a nice kick with the lemon. The blueberries didn't sink either which was a bonus. This is a definite keeper. Thank you so much.
Neil
Thanks Shirley! I'm glad the recipe worked out for you using fat free Greek yogurt. That's good to know. And helps other readers and people who want to make the recipe too. I appreciate that. Thanks for taking the time to make, rate and comment on the recipe. 🙂
Lynn
I made this cake yesterday - it rose way above the top and split down one side. I cooked it an extra 10 minutes because of that side not being fully cooked. It turned out ok eventually, although a little overcooked on the good side. We were able to enjoy it on its own as well as with icecream! Hubbie was very impressed. I think the problem may have been that the loaf tin was a little too small, BUT will be making again - trying a larger tin! Thank you for such an easy recipe!
Neil
Hi Lynn, thanks for your comment. It could have been that your oven is different from mine and the cake needed a little extra time? Also did you use the size of the loaf tin I recommend in the equipment list? But great news you got the cake to work out and you both enjoyed it! Thanks again!
Maia
I will be the first to admit that I am a terrible baker...BUT.... I was able to follow this recipe easily and made a really tasty loaf!! I was a little worried around the 30 minute mark when my cake was still a little undercooked in the middle (I used a silicone loaf tray which I suspect caused this) but after putting the loaf in for another 15 mins it came out perfectly! Thank you so much for such a great recipe and the fact that it's low in calories is an added bonus!! Thank you! 😁
Neil
Hi Maia, thanks for making the recipe and for taking the time to comment and rate on it too. Glad you enjoyed it! Yes I have a silicone loaf tray which I use from time to time too. It does add extra cooking time to the recipe as it doesn't retain the heat as well as a metal one. No worries though sounds like you managed perfectly! 🙂