Daily Dish

Daily Dish

Lemon Blueberry Yogurt Cake

Healthy Fact of the Day

Greek yogurt is an excellent source of protein, calcium, and probiotics, making this cake a healthier twist on a classic dessert. The addition of blueberries provides antioxidants and fiber.



  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

For the Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice




  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. In a large bowl, whisk together the yogurt, granulated sugar, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until well combined.

  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.

  5. Gently fold in the blueberries.

  6. Pour the batter into the prepared cake pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

  7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

  8. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.

  9. Once the cake is completely cooled, drizzle the lemon glaze over the top.

Enjoy this tangy and moist lemon blueberry yogurt cake, a delightful dessert that combines the bright flavors of lemon and blueberry in a healthier treat!

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