blueberry lemon yogurt cake with a lemon glaze poured over top

Blueberry-Lemon Yogurt Cake | Delicious & Simple

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This Blueberry-Lemon Yogurt Cake is like biting into a slice
of sunshine. It’s moist and delicious, with a bit of tang from the lemon and
yogurt, and a burst of sweetness from the blueberries. All topped off with a sticky-sweet
lemon glaze.

blueberry lemon yogurt cake with icing on a blue plate

This delicious little cake is stuffed full of bright flavors
from fresh lemon, blueberries, and creamy Greek yogurt.

Add that drizzle of sugary lemon glaze on top; how you can
even resist?

Plus, there’s fruit and yogurt inside, so I think we can eat
it for breakfast too. 😀

Let’s get baking.

The Star
Ingredients

My inspiration for this cake was the Cool Foods at Publix promotion. As you all know, I love shopping at Publix. Seriously – they’re just so darn nice there. And I love using their sales flyer as inspiration for new recipes.

Last year I created this awesome waffle sundae bar from ingredients on the Cool Foods promotion. And just a few weeks ago, I
created this Chocolate
Quinoa Cake
from ingredients on their Plant-Based promotion. Clearly, I
have a bit of a sweet tooth.

ingredients for blueberry lemon yogurt cake on a sunny table

Anyway, this time around I was lucky to find these tasty
ingredients, which inspired this blueberry-lemon yogurt cake recipe:

Blueberries. I used the Wyman’s of Maine Blueberries,
which are on sale for just $10.99 for a 3-pound bag. It was my first time
cooking with this brand of frozen fruit, and I was really impressed. These
frozen blueberries tasted just like fresh blueberries but are way more
convenient. I picked up some of the other Wyman’s of Maine Fruit varieties as
well, since they were on sale. I can’t wait to try the Cherry Berry with Kale
in a smoothie!

Greek Yogurt. Fage is a brand I am very
familiar with, as it’s a regular in our fridge. So, I was happy to spot Fage
Greek Yogurt on sale at 10 for $10 (5.3 – 7 oz sizes). Yogurt is the secret
ingredient that gives this cake it’s rich, moist texture. The Fage Greek yogurt
worked perfectly for this. And of course, it’s pretty delicious to eat on its
own too.

Milk. Of course, it’s tough to bake a cake
without milk. So, I was delighted to find Dairy Pure Milk on sale at 2 for $5
(half gallon size).  

From 10/12/19 to 10/25/19 head to your local Publix for savings on a variety of products featured in their Cool Foods list. Grab the in-store flyer and visit the Cool Foods microsite for a complete roundup and list of savings!

How to Make Blueberry-Lemon
Yogurt Cake

blueberry lemon cake with ingredients on a table

The first step in creating this delicious cake is to prep
the lemons. Grab three lemons – then zest and juice them. Zesting is easiest
with an actual zester but if you don’t have one, you can get the job done with
a cheese grater.

woman demonstrating how to zest a lemon

After the lemons are zested, cut them in half and squeeze
the juice into a measuring cup or small bowl.

Put your lemon zest and lemon juice aside for now.

woman demonstrating how to juice a lemon

Next, combine the flour, sugar, baking powder, and salt in a
big mixing bowl. I did the mixing in my stand mixer, but you can mix it by hand
as well.

Add in the eggs, vanilla, coconut oil, milk, and yogurt.

adding the wet ingredients for the lemon cake to the mixing bowl

Mix everything together.

Then add in the lemon juice and lemon zest.

adding lemon zest and juice to the cake batter

Stir again to combine until you have a smooth cake batter.

Next, we’re ready for the blueberries. Here’s a little trick
that I use when baking anything with fruit inside. Mix the fruit first with a
couple tablespoons of flour, so it’s well coated. And then add it to the cake
batter.

This helps the fruit pieces “float” in the cake rather than
sinking to the bottom of the baking pan. Don’t ask me why this works – it just
does.

tossing frozen blueberries with flour

After tossing your blueberries with some flour, carefully
fold them into the cake batter.

adding blueberries to the cake batter

I have to admit, I was a little surprised when my cake
batter turned bright purple. I don’t know why, but I didn’t expect it. I have
to say – I kind of love it. Who doesn’t want a purple cake?

purple cake batter for blueberry lemon yogurt cake

Next, we need to get our cake batter into a pan. I used an
8” springform cake pan, as I like being able to just open the sides up after
baking and pop out my cake. You could also make this in a loaf pan, or even a
mini Bundt pan for a different look.

Line the bottom of the cake pan with parchment paper. The
easiest way to do this is to trace around the cake pan on the parchment, and
then cut it out. Prefect fit every time!

tracing parchment paper to line backing pan

Give the pan and parchment a light spray with some olive oil
baking spray – just to be double sure that it doesn’t stick.

Then pour in the cake batter. It should fill the pan about
2/3 of the way.

pouring blueberry lemon yogurt cake batter into an 8" cake pan

Bake at 350 degrees Fahrenheit for 45 minutes. You’ll know
it’s done when you can insert a toothpick and it comes out clean.

blueberry lemon yogurt cake in the oven

When the cake is done baking, remove it from the oven and
let it cool until it is cool to the touch.

While the cake is cooling, you can make the glaze.

To make the glaze, simply whisk together the juice of one
lemon with 1 ½ cups of confectioner’s sugar. You can use a little more or less
sugar to adjust the glaze to your desired thickness.

whisking lemon glaze in a mixing bowl

Pour the glaze over the cake, letting some drip down the
edges.

blueberry lemon yogurt cake with a lemon glaze poured over top

Dig in!

blueberry lemon yogurt cake being served on a wood table

Cool Foods
Promotion at Publix

And don’t forget to check out the Cool Foods Promotion at Publix from now through 10/25/19 to pick up the star ingredients for this cake, and plenty of other delicious treats too.

blueberries, lemon, and milk on a table
blueberry lemon yogurt cake

Blueberry-Lemon Yogurt Cake

This Blueberry-Lemon Yogurt Cake is like biting into a slice
of sunshine. It’s moist and delicious, with a bit of tang from the lemon and
yogurt, and a burst of sweetness from the blueberries. All topped off with a sticky-sweet
lemon glaze.

Print Pin Rate

Course: Dessert

Cuisine: American, French

Keyword: blueberry lemon yogurt cake, how to make a yogurt cake

Prep Time: 20 minutes

Cook Time: 1 hour

Calories: 400kcal

12 servings

Ingredients

For cake:

  • ½ cup Dairy Pure Milk
  • ½ cup Fage Greek Yogurt plain
  • 1 cup Wyman’s of Maine Blueberries, frozen
  • 2 ¼ cups All-Purpose Flour +2 tbsp
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • 2 cups Sugar
  • 4, Eggs
  • 3, Lemons juiced and zested
  • 1 tsp Vanilla Extract
  • ½ cup Coconut Oil
  • Non-stick cooking spray

For the glaze:

  • 1 ½ cups Confectioner’s Sugar
  • Juice of 1 lemon

Special Equipment

  • Parchment paper

  • 8” cake pan

Instructions

  • In a large mixing bowl, combined 2 ¼ cups flour, baking powder, salt, and sugar.

  • Add the eggs, vanilla extract, coconut oil, milk, and yogurt. Mix to combine into a smooth batter.

  • Add the lemon juice and lemon zest and mix again.

  • Toss the blueberries with 2 Tbsp of flour. Fold into the cake batter.

  • Prepare an 8” cake pan by spraying with non-stick cooking spray and lining the bottom with parchment paper.

  • Pour cake batter into pan, filling about 2/3 of the way.

  • Bake for 50-60 minutes, until a toothpick or sharp knife inserted into the cake comes out clean.

  • Set the cake aside and allow to cool completely.

For the glaze:

  • In a large mixing bowl, whisk together the lemon juice and confectioner’s sugar until a thick glaze forms.

  • Drizzle lemon glaze over the cake and serve.

Nutrition

Calories: 400kcal | Carbohydrates: 72g | Protein: 6g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 225mg | Potassium: 243mg | Fiber: 2g | Sugar: 51g | Vitamin A: 108IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 2mg

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