Lemon Yogurt Blueberry Cake

If you look through the dessert category on this blog, you’ll see that I really love easy, rustic lemon cakes. I think a lemon flavored cake is refreshing and almost never too sweet, and any cakes that include ricotta cheese or yogurt are usually always very moist as well.

I have recently been working hard to create desserts that are a little healthier by using olive oil instead of butter, and by substituting either whole grain or nut flours for some of the usual all-purpose flour. Although replacing all the butter in a recipe with olive oil can be hit and miss at times, this recipe uses both yogurt and olive oil to replace butter and it works out beautifully creating a very nice moist cake.

The cake also uses almond flour or almond meal along with some of the all-purpose flour giving the cake a great texture as well. I included fresh blueberries in my version, and finished the cake with a drizzle of lemon flavored glaze, but you could also eliminate the blueberries and glaze creating a simpler cake, and simply dust the cake with powdered sugar before serving. This cake can be baked in an 8-inch Bundt cake pan, or 8-inch springform pan.

Buon Appetito!
Deborah Mele 

Lemon Yogurt Blueberry Cake

Lemon Yogurt Blueberry Cake

Yield: Serves 12
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

A moist lemon flavored cake studded with blueberries.


  • 1 Cup All-purpose Flour
  • 1/2 Cup Almond Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Granulated Sugar
  • 3 Large Eggs
  • 1/2 Cup Light Olive Oil
  • 1/2 Cup Fat-free Greek Yogurt
  • 2 Teaspoons Lemon Zest
  • 1/2 Teaspoon Lemon Extract
  • 1/2 Teaspoon Vanilla Extract
  • 1 1/2 Cups Fresh Blueberries (Optional)


  • 1 Cup Powdered Sugar
  • 1 Tablespoon Lemon Juice


  1. Preheat oven to 350 degrees F.
  2. Lightly oil pan of choice and dust lightly with flour.
  3. In one bowl, mix together the flours, baking powder, and salt.
  4. In a separate bowl, beat together the eggs and sugar until light.
  5. Add the oil, yogurt, zest, and extracts to the egg mixture and mix well.
  6. Add the dry ingredients to the wet ones, and mix just until blended.
  7. Stir in the fresh berries if using, then pour the batter into your prepared pan.
  8. Bake for 35 to 40 minutes until a cake tester comes out clean.
  9. Cool completely, then remove the cake to a platter.
  10. Beat enough of the lemon juice into the ordered sugar to make a stiff glaze, then drizzle the glaze over the cake.
  11. Let sit until the glaze sets, then serve.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. Moist does not begin to describe this cake. I baked small individual bunts early this morning, and served them with a blueberry coulis. I had Customers over for brunch late morning, and everyone loved them, the only problem that I have encountered is not having any left. I will re-bake them later this week for Sunday brunch, will try raspberries next time. Thanks for this fabulous recipe.

  2. This was a perfect balance of lemon and blueberry and oh so moist. I think next time I will skip the glaze though-I prefer the milder breakfast type cakes and the glaze made it more dessert like. It was a big hit.

  3. I have been on a low carb diet and my family has been suffering as I have not been making any desserts. I decided to surprise them with this cake as it was a healthier option. I did change a couple of things… 1/2 cup of sugar and 5 stevia packets (instead of 1 cup of sugar) and I used 1 /2 cup of coconut oil (instead of olive oil).
    I called it my half healthy cake. It turned out great! Thank you so much for this recipe, I will definitely be cooking this again.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.