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4.7 from 60 votes

Blueberry Yogurt Cake with Lemon Vanilla Glaze

This yogurt cake is an easy and moist homemade version of bakery-style yogurt cakes. It's bursting with blueberries, but try other seasonal berries or fruit you love. The cake batter comes together in just minutes with only a whisk and bowl for a fast little snack cake.

Prep Time
10 mins
Cook Time
10 mins
Total Time
48 mins
Servings: 12
Calories: 255 kcal
Course: Cake
Cuisine: American

Ingredients

For the Cake
  • 2 large eggs
  • 1 cup 8 ounces, I used Chobani Greek blueberry yogurt; other flavors such as strawberry, raspberry, or mixed berry may be substituted
  • 1 cup granulated sugar
  • ½ cup canola or vegetable oil
  • 1 teaspoon+ lemon zest optional
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 ¼ cups frozen blueberries divided (fresh may be substituted)
For the Lemon Vanilla Glaze
  • 3 tablespoons lemon juice
  • 1 ½ teaspoons vanilla extract
  • ¾ cup+ confectioners' sugar sifted

Instructions

    Cup of Yum
  1. For the Cake - Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
  2. In a large mixing bowl, combine eggs, yogurt, sugar, oil, lemon zest, vanilla, and whisk until smooth. Add the flour, baking powder, and mix until just combined. Fold in 1 cup blueberries and gently stir to incorporate (frozen blueberries bleed and run less than fresh and if using frozen do not thaw them first; add them directly into the batter frozen; alternate berries or other seasonal fruit such as strawberries, peaches, pears, or plums may be substituted)
  3. Pour batter into prepared pan. Lightly sprinkle 1/4 cup remaining blueberries over the top. Bake for 37 to 40 minutes, or until top is domed and set or a toothpick comes out clean, and edges of cake are just browning and beginning to slightly pull away from sides of pan. Allow cake to cool in the pan for at least 15 minutes before turning out to finish cooling on a rack. While cake cools, make the glaze.
  4. For the Lemon Vanilla Glaze - Combine lemon juice, 1 1/2 teaspoons vanilla, and confectioners' sugar in a small bowl and whisk until smooth, playing with lemon juice and sugar ratios until desired glaze consistency and flavor has been reached. Drizzle glaze over cake and serve immediately. Store cake in an airtight container at room temperature or in the refrigerator for up to 5 days.

Nutrition Information

Serving 1 Calories 255kcal (13%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 9g Cholesterol 31mg (10%) Sodium 95mg (4%) Fiber 1g (4%) Sugar 26g (52%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 255

% Daily Value*

Serving 1
Calories 255kcal 13%
Carbohydrates 39g 13%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 9g 53%
Cholesterol 31mg 10%
Sodium 95mg 4%
Fiber 1g 4%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.