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 to the wet ingredients and whisk until the 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 the heat and set aside. When the cake is done, remove it from a wire rack and run a knife along the edges of the pan to loosen it.

Allow it to cool in the pan for 10 minutes. Carefully transfer the cake to a 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 ( 120 grams/ 4 1/4Oz)all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 oz (57 grams) unsalted butter softened
  • 2/3 (134 grams/ 4.7Oz) cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup (118ml) Greek yoghurt
  • 1 cup blueberries


  1. Preheat oven to 375°F with rack in middle. Grease and line the bottom of a baking pan with parchment paper.
  2. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
  3. 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.
  4. 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.
  5. Transfer the cake batter to the springform pan. Scatter blueberries evenly on top.
  6. Bake until the cake turns golden, and the tester comes out clean, about 20 to 35 minutes, depending on your oven.
  7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack.
  8. After the cake has cooled for about 40 minutes, top it with a lemon of cream glaze and serve.