Lemon Yogurt Cake with Blueberries

Lemon Yogurt Cake with Blueberries

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If you are a fan of bold citrus in a melt-in-your-mouth cake, Lemon Yogurt Cake with Blueberries is for you. What this cake lacks in ‘curb appeal’ it more than makes up for in flavor. After all, isn’t that what crème fraîche or whipped cream are for? And this humble cake requires no equipment more complicated than a whisk. Oh my goodness this cake is wonderful!

As I often do, I was clicking through recipes when I came across a recipe for yogurt cake by the well-known author, Claudia Roden. I was about to make it for Shabbat when I decided to read the comments. They were very, very mixed leaning towards the negative. By that time, however, I had it in my head that I had to make a yogurt cake – so I kept on clicking. I came across one titled French Grandmother’s Lemon Yogurt Cake. It looked simple and the reviews were universally positive.

Lemon Yogurt Cake with Blueberries

Now I meant to make it exactly as written – really I did. However, my husband, who recently has gotten into cooking and baking, said “Why don’t we add blueberries?” So I figured, why not? But then he said “What if we zest lemon into some sugar and roll the blueberries in that like for the Upside Down Blueberry Pancake?” Trying to be encouraging in his nascent dive into cooking, I said “Sure, why not?”

And, thus was born the Lemon Yogurt Cake with Blueberries!

Lemon Yogurt Cake with Blueberries

This unpretentious cake can be eaten for breakfast, coffee or tea break or as dessert. It’s easy to make and even easier to eat. And the cake will only get more flavorful and moister as the days go on. Assuming, of course, that it isn’t all eaten up in one go! Serve just as is or with a little crème fraîche or whipped cream.


Yield: About 8


For the Cake

1/2 cup whole milk plain natural yogurt

1 cup granulated sugar plus 3 teaspoons, divided

3 large eggs at room temperature

1.5 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher or fine sea salt

Grated zest of one medium to large lemon, divided

1/2 cup of a neutral oil (I used canola)

1/2 cup of blueberries

For the syrup

1/4 cup freshly squeezed lemon juice

3/4 cup powdered, icing or confectioners sugar


Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform or round cake pan with a neutral spray. Line the bottom of the pan with parchment and lightly spray that. Set the pan aside.

Using your fingers, rub about 1 teaspoon of the lemon zest into the 3 teaspoons of sugar. Add the blueberries and toss through. Set aside.

Lemon Yogurt Cake with Blueberries

In a large bowl, combine the yogurt, 1 cup of sugar and the eggs. Stir or whisk until well blended.

Lemon Yogurt Cake with Blueberries

Add the oil to the egg mixture and stir through.

Sift the flour and baking powder over the egg mixture. Now add the lemon zest and stir just to combine. Add the blueberries and gently fold through.

Pour the batter into the prepared pan and bake until the top is nicely browned and the cake feels springy to the touch. Depending on the oven, this can take 40 to 50 minutes.

Lemon Yogurt Cake with Blueberries

While the cake is baking, combine the sugar and lemon juice in a small bowl. This should be more of a runny syrup than a sugar glaze. Set aside.

Cool the cake on a wire rack for 10 minutes.

Lemon Yogurt Cake with Blueberries

Then, if you are using a springform pan, just run a thin knife or spatula around the cake and release the outer ring. If you are using a cake pan, turn the cake out of the pan onto the rack. Don’t worry if the cake sinks a bit in the center. Place a pan or some newspaper under the rack to brush on the syrup.

Lemon Yogurt Cake with Blueberries

While the cake is still warm, use a pastry brush with the syrup. Generously brush the syrup over the top and sides of the cake. You may have some extra glaze which you could use when serving the cake. Allow the cake to cool completely before serving.

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