If you’ve got yoghurt, eggs, and some frozen blueberries, you can transform them into a lemon-scented loaf cake with just a few pantry ingredients. Preheat the oven to 350 degrees. Grease and flour a bread loaf pan. In a bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together the yoghurt, sugar, eggs, canola oil, lemon zest, and vanilla extract. Add the dry ingredients into the wet ingredients and whisk until batter is smooth.

Sprinkle 2 tsp flour over blueberries and toss to coat. This will prevent them from sinking to the bottom of the cake. Carefully fold blueberries into the cake batter then pour the batter into the prepared pan and bake for about 45-50 minutes, or until a toothpick tester comes out clean. Do not overfill the baking pan, you only want it about 3/4 full. If you have batter left over, you can use it to make some muffins or a mini loaf. In a small saucepan over medium heat, stir together the lemon juice and sugar. Cook until the sugar dissolves completely.

Turn off heat and set aside. When the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes. Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon simple sugar mixture over the cake and allow it to soak in.

Let the cake cool. In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a thin pourable consistency. Pour over the cooled cake and let it run down the sides and enjoy the yoghurt blueberry cake once cooled.


  • 1 cup all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 oz unsalted butter softened
  • 2/3 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup Greek yoghurt
  • 1 cup blueberries


  1. Use 9×3 springform pan or 9 inch round cake pan.
  2. Preheat oven to 375°F with rack in middle. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper.
  3. Grease the side of the pan with butter or cooking spray.
  4. Sift flour, baking powder, baking soda, and salt together into a medium bowl.
  5. In a separate bowl, beat butter and sugar until light and fluffy. Add vanilla and egg and continue beating until very creamy and light in colour.
  6. Keeping the mixer speed low, mix in the flour in 2 batches, adding 1/2 cup Greek yoghurt in between the 2 batches to the cake batter until combined. Do not overmix.
  7. Transfer the cake batter to the springform pan. Scatter blueberries evenly on top.
  8. Bake until cake turns golden, and the tester comes out clean, about 20 to 35 minutes, depending on your oven.
  9. When the cake is done baking, let it cool (still in the baking pan) on a wire rack.
  10. After the cake has cooled for about 40 minutes, release the cake from the springform pan.
  11. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  12. If using a 9 inch round cake pan, cook in the pan for about 30-40 minutes, then invert onto a plate.