Soft and Moist Lemon Blueberry Yogurt Cake

Let's brighten up the day with a slice (or two) of this soft and moist yogurt loaf cake bursting with sweet blueberries and lemon flavor

Here is an easy and sweet yogurt cake recipe for you, that I hope will brighten up your day as much as it did mine.

This loaf cake is made with delicate Greek yogurt which yields an extra moist and dense cake. 

It's filled with sweet and juicy blueberries and flavored with a touch of lemon zest and juice, for an extra citrusy flavor. 

I simply love the blueberry and lemon flavor combination. These two work so well together. A scrumptious sweet and sour combination.

This buttery and perfectly dense cake is fantastic on its own, with a light sprinkle of powdered sugar. Or you can add a flavorful lemon glaze, bringing the zesty to a whole new level.

This dessert can be dressed up with more berries, ice-cream or whipped cream. Or not. You decide.
I guess it really depends on when you plan to serve it.

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Here are a few things to keep in mind when making this recipe.

Start with mixing the eggs with the sugar. Blend well, and beat until light and fluffy.

 I used a handheld blender, but a simple whisk works as well. Just a takes a little bit more time. 

Add the remaining of the wet ingredients (melted butter, greek yogurt, vanilla extract, and the lemons - both finely grated zest and the freshly squeezed juice. 

You can sift and whisk together the dry ingredients (flour, salt and baking powder) in a separate bowl and add to the wet ingredients. Or, like I did, simply place the whisk on top of the bowl and add the dry ingredients. 

When you combine the dry ingredients to the wet mixture remember to do the minimum amount of mixing,  to keep the cake soft and moistI used my blender at low speed and just enough to combine the flour.

Add the blueberries, and fold them in with a spoon. 

Coating the blueberries with flour before adding them to the batter can help avoid them sinking to the bottom of the loaf when in the oven. I didn't do this step, but I added a few blueberries to the top of the loaf before placing in the oven. The distribution of blueberries after baking turned out pretty good. 

Make sure to line the pan with parchment paper OR grease well with butter/flour or spray. 

It's best if you bake it in the lower third of the oven. Depending on your oven this cake might take between 50 to 60 minutes to be ready. I've used my smallest oven and mine was ready right at 50 minutes. My bigger oven normally takes longer. 

So I suggest start checking around 45 minutes (cover loosely with aluminum foil if the top gets too dark).

 And later check with a toothpick for readiness in the middle. 

Try not to over-bake, or your cake will turn out too dry. 

If you are looking for a GLUTEN-FREE version of this recipe, here it is: Gluten-Free Blueberry-Lemon Loaf Cake

Other Italian dessert recipes you might like:

Soft and Delicate Orange Cake with Orange Glaze

Torta Caprese (Chocolate-Almond Cake - Gluten Free)

Italian Almond-Orange Cake (Gluten Free)

Single-Serve Eggless Tiramisu Affogato

Italian Affogato al Caffe' (gelato)

Torta Caprese Bianca (Italian gluten-free almond cake with lemon and white chocolate)

Millefoglie Puff Pastry Cake with Italian Vanilla Custard Cream

Italian Torta della Nonna (custard filled tart)

Happy baking!

PRINTABLE RECIPE CARD: Soft and Moist Lemon-Blueberry Yogurt Cake

Soft and Moist Lemon Blueberry Yogurt Cake

Yield: 8-10

Author: Manuela Mazzocco

Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M

Let's brighten up the day with a slice (or two) of this soft and delicate, rich and moist yogurt pound cake bursting with sweet blueberries and lemon flavor

Ingredients

• 3 large eggs
• 1 cup (200 gr) sugar
• 2 lemons, zest and juice (about 1/3 cup)
• 8 oz (225 gr) plain Greek yogurt
• 4 oz (115 gr) butter, melted
• 1 teaspoon vanilla extract
• 2 cups (240 gr) all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 6 oz (170 gr) blueberries
• powdered sugar, for top

Instructions

1. Preheat the oven to 350F (180C).
2. In a large bowl add the eggs and sugar, and beat well. You can use a hand mixer or a whisk.
3. Add the finely grated lemon zest and lemon juice, Greek yogurt, melted butter and vanilla extract. Beat well again.
4. Sift the flour, salt and baking powder in the bowl, and mix until just combined. Fold in the blueberries.
5. Pour into a (1 pound) loaf baking pan (lined with parchment paper or greased well). Top with a few more blueberries if you like.
6. Bake in the preheated oven at 350F for 50-60 minutes or until set. Test with a toothpick for readiness.
7. Let cool down, sprinkle with powdered sugar and enjoy!

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