Lemon-Blueberry Yogurt Cake with Lemon Cream: A Perfect Blend of Sweet and Tangy

Imagine the aroma of lemon zest wafting through your kitchen, mingling with the sweetness of blueberries as a golden cake bakes in the oven. This Lemon-Blueberry Yogurt Cake with Lemon Cream is more than just a dessert—it’s an experience that combines freshness, comfort, and a touch of indulgence. Whether you’re baking for a special occasion or simply treating yourself, this cake is sure to win hearts and taste buds alike.

Ingredients for Lemon-Blueberry Yogurt Cake with Lemon Cream

Here’s everything you’ll need to make this irresistible cake and its luscious lemon cream.

For the Cake

For the Lemon Cream

Why You’ll Love This Cake

1. A Perfect Balance of Flavors: The tanginess of lemon and yogurt pairs beautifully with the sweetness of blueberries.
2. Simple Ingredients: You likely have most of these pantry staples already.
3. Versatile Treat: Serve it as a dessert, a teatime snack, or even a brunch centerpiece.

Step-by-Step Instructions for Lemon-Blueberry Yogurt Cake

1. Prepare Your Baking Pan

• Preheat your oven to 400°F.
• Butter a 9-inch round cake pan and line the bottom with parchment paper. Dust the sides with flour to prevent sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.

3. Infuse Sugar with Lemon Zest

In the bowl of a stand mixer (or a large mixing bowl), combine the granulated sugar and lemon zest. Rub the zest into the sugar using your fingers until it resembles damp sand. This step releases the oils from the zest, intensifying the lemon flavor.

4. Cream the Butter and Sugar

• Add the softened butter to the sugar-zest mixture.
• Beat on medium-high speed for about 3 minutes until the mixture becomes pale and fluffy.

5. Add Wet Ingredients

• Beat in the vanilla extract and egg until well combined.
• Add the Greek yogurt and continue mixing until smooth.

6. Incorporate Dry Ingredients and Milk

• At low speed, mix in half of the flour mixture until just combined.
• Pour in the milk, followed by the remaining flour mixture. Mix until the batter is smooth but avoid overmixing.

7. Add the Blueberries

• Spread the batter evenly in the prepared cake pan.
• Scatter the blueberries over the top and gently press them into the batter.
• Sprinkle the turbinado sugar evenly over the berries for a caramelized crunch.

8. Bake the Cake

• Place the cake in the oven and bake for 25–30 minutes, or until the top is golden brown.
• Test for doneness by inserting a toothpick into the center—it should come out clean.
• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

How to Make the Lemon Cream

1. Combine Ingredients

In a medium bowl, mix the heavy whipping cream and lemon curd.

2. Whip Until Thickened

Using an electric mixer or immersion blender with a whisk attachment, beat the mixture on high speed until it becomes creamy and thick. The final texture should resemble regular yogurt.

3. Chill Until Ready to Serve

Refrigerate the lemon cream until it’s time to serve the cake.

Serving Suggestions

• Serve the cake warm or at room temperature.
• Add a dollop of lemon cream on each slice for a tangy, creamy finish.
• Pair it with a cup of tea or coffee for an extra special treat.

Nutritional Information for Lemon-Blueberry Yogurt Cake with Lemon Cream

Tips for the Perfect Lemon-Blueberry Yogurt Cake

1. Use Fresh Ingredients: Fresh lemon zest and ripe blueberries enhance the flavor significantly.
2. Prevent Sinking Berries: Toss the blueberries in a bit of flour before adding them to the batter to prevent them from sinking.
3. Don’t Overmix the Batter: Overmixing can make the cake dense instead of fluffy.
4. Check for Doneness: Every oven is different, so keep an eye on the cake during the last few minutes of baking.

Creative Variations

• Citrus Swap: Replace the lemon zest with orange zest for a sweeter citrus flavor.
• Berry Medley: Use a mix of raspberries and blueberries for a colorful twist.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.

FAQs About Lemon-Blueberry Yogurt Cake with Lemon Cream

1. Can I use frozen blueberries?

Yes! There’s no need to thaw them. Simply add them to the batter frozen.

2. How do I store this cake?

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days.

3. Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Add the lemon cream just before serving.

4. Can I substitute Greek yogurt?

If you don’t have Greek yogurt, plain yogurt or sour cream works well as a substitute.

5. How do I prevent the cake from sticking to the pan?

Make sure to butter the pan thoroughly, line the bottom with parchment paper, and dust the sides with flour.

6. Can I freeze this cake?

Yes! Wrap it tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Conclusion: Treat Yourself to Lemon-Blueberry Yogurt Cake with Lemon Cream

This Lemon-Blueberry Yogurt Cake with Lemon Cream is a delightful way to celebrate the flavors of lemon and blueberries in one delicious dessert. Its moist texture, zesty flavor, and creamy topping make it a standout treat for any occasion.

Ready to bake your own masterpiece? Gather your ingredients and create a cake that’s as beautiful as it is delicious!

Lemon-Blueberry Yogurt Cake with Lemon Cream: A Perfect Blend of Sweet and Tangy

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emma
• Total Time: 45 minutes
• Yield: 8 servings

Print Recipe

Pin Recipe

Description

Experience the perfect harmony of sweet blueberries and tangy lemon in this moist and flavorful Lemon-Blueberry Yogurt Cake. Topped with a luscious lemon cream, it’s the ultimate treat for any occasion, whether as a dessert, snack, or brunch centerpiece.

---

Ingredients

For the Cake:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅔ cup granulated sugar
• Zest of 1 lemon (~1½ tsp)
• 4 tablespoons (½ stick) unsalted butter, softened
• ½ teaspoon vanilla extract
• 1 large egg
• ¼ cup Greek yogurt (plain)
• ¼ cup milk
• 1 cup blueberries (fresh or frozen)
• 1½ tablespoons turbinado sugar

For the Lemon Cream:

• ¼ cup heavy whipping cream
• 2 tablespoons lemon curd (store-bought or homemade)

Cook Mode Prevent your screen from going dark

---

Instructions

• Prepare the Baking Pan:
  • Preheat your oven to 400°F.
  • Butter a 9-inch round cake pan, line the bottom with parchment paper, and dust the sides with flour.
• Mix Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Infuse Sugar with Lemon Zest:
  • Combine the sugar and lemon zest in a mixing bowl. Rub the zest into the sugar using your fingers until fragrant and slightly damp.
• Cream Butter and Sugar:
  • Add the softened butter to the sugar mixture. Beat on medium-high speed for 3 minutes until pale and fluffy.
• Add Wet Ingredients:
  • Mix in the vanilla extract and egg until fully combined.
  • Add the Greek yogurt and beat until smooth.
• Incorporate Dry Ingredients and Milk:
  • At low speed, mix in half of the dry ingredients until just combined.
  • Add the milk, then the remaining dry ingredients, mixing gently to avoid overmixing.
• Add Blueberries and Turbinado Sugar:
  • Spread the batter evenly in the prepared pan. Scatter the blueberries over the top and gently press them into the batter. Sprinkle turbinado sugar evenly over the top.
• Bake the Cake:
  • Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Prepare the Lemon Cream:
  • In a medium bowl, combine heavy whipping cream and lemon curd.
  • Whip on high speed until thick and creamy, similar to yogurt. Refrigerate until ready to serve.
• Serve:
  • Slice the cake and serve with a generous dollop of lemon cream on each piece.

Notes

• Use fresh lemon zest and ripe blueberries for the best flavor.
• Toss blueberries in a bit of flour before adding to the batter to prevent sinking.
• Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American