Healthy Recipe: Yogurt Cake with Blueberries & Lemon

Photo of a healthy cake with fresh blueberries and greek yogurt.

Blueberry-Lemon Yogurt Cake

Recipe by Charity Ferreira | Photo by Erin Kunkel

Greek yogurt adds richness and tang to this moist cake, studded with fresh berries. You can substitute raspberries for the blueberries, if you like, and dust the top with powdered sugar, to make it extra pretty for brunch.


1¾ cups (9 oz/280 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (4 oz/125 g) unsalted butter, at room temperature
1 cup (8 oz/250 g) sugar
3 large eggs
1 teaspoon pure vanilla extract
Finely grated zest and juice of 1 lemon
1 cup (8 oz/250 g) whole or low-fat Greek yogurt
1 cup (4 oz/125 g) fresh or frozen blueberries


Preheat the oven to 350°F (180°C). Brush a 9-inch (23-cm) loaf pan with oil or melted butter.

In a small bowl, stir together the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon juice and zest. Stir in the flour mixture alternately with the yogurt; the batter will be thick. Gently stir in the blueberries last.

Scrape the batter into the prepared pan and smooth the top. Bake until a wooden skewer inserted into the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then run a knife along the inside of the pan and turn out the cake. Let the cake cool completely before cutting and serving, or wrap well and keep at room temperature or freeze.

Makes 8 to 10 servings

Nutrition Facts (per serving)

Calories 290
Protein 7 g
Total fat 11 g
Sat fat 7 g
Carbs 41 g
Fiber 1 g
Total sugar 23 g
Added sugar 19 g added
Sodium 226 mg

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