Lemon Yogurt Cake with Blueberries

This lemon yogurt cake with blueberries is soft, moist, and full of fresh flavor. It’s a simple yet elegant treat that’s perfect for breakfast, brunch, or a light dessert. The combination of tangy lemon, juicy blueberries, and creamy yogurt makes it wonderfully refreshing and not too sweet. With a buttery crumble on top and a light, fluffy texture, it’s the kind of cake you’ll want to bake again and again.

This cake also makes a lovely Easter dessert. Its light citrusy flavor and springtime colors make it a perfect fit for your Easter table — and you can dress it up with whipped cream, fresh mint, strawberries, and extra blueberries for a festive presentation.

Why You’ll Love This Recipe

• Bright and fresh lemon flavor
• Soft and moist texture thanks to the Greek yogurt
• Easy to make with simple ingredients
• Full of juicy blueberries
• Light and not overly sweet
• Great for spring, brunch, or Easter dessert
• Looks beautiful with just a few extra touches

Ingredients for a Lemon Yogurt Cake with Blueberries

• Eggs
• Sugar
• Lemon zest
• Greek yogurt
• All-purpose flour
• Baking powder
• Butter
• Blueberries
• Optional: Vanilla extract

For the crumble topping:

• Sugar
• Flour
• Lemon zest
• Butter

How to Make a Lemon Yogurt Cake with Blueberries

Step 1 – Whisk the eggs and sugar
In a large bowl, beat the eggs with sugar until the mixture becomes light and fluffy.

Step 2 – Add the wet ingredients
Melt the butter (or use room-temperature soft butter) and mix it in. Add Greek yogurt and stir until smooth.

Step 3 – Combine dry ingredients
In a separate bowl, whisk together flour and baking powder. Gradually fold the dry ingredients into the wet mixture.

Step 4 – Add lemon zest and blueberries
Grate in fresh lemon zest and gently fold in the blueberries. (Tip: Lightly coat the blueberries in flour to prevent them from sinking.)

Step 5 – Prepare the baking pan
Grease your cake pan and dust it with flour (this French technique is called a “flour shirt” and helps prevent sticking). Pour the batter into the prepared pan.

Step 6 – Make the crumble topping
Right before baking, mix 2 teaspoons of sugar, 2 teaspoons of flour, lemon zest, and 50 g of cold butter. Use your fingers or a fork to combine until crumbly.

Step 7 – Add crumble and bake
Sprinkle the crumble over the batter evenly. Bake in a preheated oven at 160°C (320°F), using top and bottom heat, for about 50 minutes or until a toothpick inserted in the center comes out clean.

Tips for the Best Results

• Do not overmix the batter — stir gently to keep the texture soft and fluffy.
• Coating blueberries in flour prevents them from sinking.
• Use room temperature eggs and yogurt for best results.
• Zest lemons just before using to keep the aroma fresh.
• For a dessert-style finish, add a dusting of powdered sugar or a drizzle of lemon glaze.

How to Store and Serve

This cake stays moist for 2–3 days at room temperature. Store it in an airtight container. It also tastes great chilled. Serve with tea, coffee, or alongside fresh fruit.

How to Decorate for Special Occasions

To make this cake extra festive, especially for Easter or spring brunches, top it with a generous layer of whipped cream, fresh strawberries, blueberries, and mint leaves. The bright colors and fresh toppings make it look like it came from a café!

Frequently Asked Questions

Can I use frozen blueberries?
Yes, but don’t thaw them before adding, and coat in flour to avoid bleeding.

Can I make it ahead of time?
Absolutely! It stays moist for up to 2–3 days in the fridge, or you can freeze slices for up to a month.

What kind of yogurt works best?
Greek yogurt is best for texture and flavor, but plain yogurt also works well.

Want more sweet brunch ideas? Try these Crispy Belgian Waffles – golden, fluffy, and perfect with your favorite toppings!