Blueberry and lemon is such a beautiful flavor combo.  It’s light and bright and refreshing, and sweet but not too sweet.  Just perfection. This Lemon Blueberry Yogurt Cake does not disappoint!

Healthy Lemon Blueberry Yogurt Cake

Confession time: I hate yogurt.  Like seriously, can’t choke it down.  But, I want to like it, which led me to experimenting. A couple years ago I started baking with yogurt and found that I really love using it for that purpose. It started with my Deliciously Healthy Banana Bread and branched out from there.

The yogurt makes a healthy substitute for oil and butter and various other liquid counterparts in baking. What I like about using it is the baked treats don’t dry out so quickly. This recipe does use butter, but, if you wanted to try using applesauce instead, that also is a delicious and healthy way to clean this recipe up even more!  However, sometimes you just want good ‘ol butter, ya know what I mean?

To make this Lemon Blueberry Yogurt Cake

you will need:

For the cake

• 1 3/4 cups unbleached flour
• 1 teaspoon baking powder
• 1/2 teaspoons cinnamon
• 1/4 teaspoons salt
• 1 cup butter (room temperature)
• 2 eggs (at room temperature)
• 1 cup raw granulated sugar or coconut sugar
• 1 cup plain greek yogurt
• Zest of a whole lemon
• 1 1/4 teaspoons vanilla extract
• 1 cup blueberries (fresh or frozen)

For the glaze

• 2 Tbsp powdered Sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350 F / 175 C. Grease and flour your bundt pan.
2. In a separate bowl combine the flour, salt, cinnamon and baking powder, and set aside.
3. Using a mixer or some good old fashioned arm muscle, cream together your butter and sugar until the butter starts to lighten a little in color.
4. Beat in the eggs one at a time. Then mix in the Greek yogurt and vanilla extract.
5. Zest a whole lemon and add that into the mixer as well.
6. Add the dry ingredients into the wet ingredients in 3 parts, mixing well between each addition.
7. Then fold in the blueberries and add your batter to your bundt pan *Note – if you used frozen berries, your batter will be thick and a little stiff, that’s ok, don’t worry about it*
8. Bake in the oven for about an hour, or until a toothpick comes out clean.
9. While the cake is baking, mix up your glaze. Combine in a small bowl, lemon juice, vanilla extract and powdered sugar. Serve on the side or drizzle over the top of the cake.

*If you use a silicon pan like me, you may have to bake for up to 90 minutes. If you need to, tent with foil after about 45 minutes

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The next time you have a sweet craving, whip up a lemon blueberry yogurt cake and pour yourself a coffee.  It’s the perfect guilt free indulgence!