This low-sugar Greek yogurt blueberry lemon cake is light, refreshing, and has the perfect balance of sweet and tart. Packed with juicy blueberries and bright lemon flavor, this light spring cake is the perfect breakfast pastry for brunch or a fresh dessert for summer gatherings.
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Why You Should Make This Recipe
- Light and Fresh Flavors: It's a delicious and fresh spring pastry that you can take to parties or serve at brunch. It's the perfect dessert to accompany your favorite summer dinners.
- Dietary Restriction-friendly: You can make it gluten-free and low sugar, perfect for all members of the family.
- Easy to Make: Easy to bake for a special occasion like Easter, Mother's Day, spring brunch, or summer picnics.
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Blueberry Lemon Cake Ingredients
- All-purpose Flour: All-purpose flour works best in this recipe. You can also use gluten-free one-for-one baking flour. Do not substitute any other flours.
- Coconut Oil: I use refined coconut oil to remove any coconut taste. Butter is also an option if you prefer that.
- Lemons: You will need both lemon juice and lemon zest. It is easier to zest first and then squeeze the lemons for juice.
- Extracts: I like to use both vanilla extract and lemon extract. Vanilla extract gives a warm, baked goods flavor, while lemon extract adds to the lemon flavor.
- Baking Powder and Salt: These two leavening agents work together with eggs to create the perfect loaf cake texture.
- Eggs: Work to provide structure and lightness to the cake.
- Truvia Baking Blend: Truvia baking blend is one of my favorite low sugar sweeteners to use in baking.
- Blueberries: Fresh blueberries work best in this lemon blueberry Greek yogurt cake. I don't recommend frozen.
- Greek Yogurt: Both plain Greek yogurt and vanilla Greek yogurt work. Use a high-protein Greek yogurt for more protein. Sour cream can be substituted.
Sugar-free Glaze Ingredients
- Milk: Any milk will work. Use almond milk or oat milk for dairy-free.
- Powdered Monkfruit Sweetener: Zero sugar sweeteners like monkfruit, stevia, or erythritol make this no sugar lemon glaze. Use powdered sugar if you prefer.
- Lemon extract (optional): To increase lemon flavor, add a dash of lemon extract to the glaze.
See recipe card for quantities.
How to Make Lemon Blueberry Cake
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1: Combine Dry Ingredients
In a large glass bowl, whisk together all of the dry ingredients. Preheat the oven to 350° F.
Step 2: Combine Wet Ingredients
In a separate large glass bowl, combine the wet ingredients, starting with eggs. Whisk the eggs before adding the other ingredients.
Step 3: Add Dry to Wet
Pour the wet ingredient mixture into the dry ingredients. Stir until combined. Do not overmix.
Step 4: Fold in Blueberries
Gently fold the blueberries into the cake mixture.
Step 5: Bake!
Add to a prepared cake loaf pan. Bake at 350° F for 50-65 minutes. The cake is done when the top is lightly golden and springs back when pressed. Insert a toothpick into the center to assess doneness.
Hints: If the batter seems too thick, stir in 1 tablespoon of almond milk at a time until it is thinned to your liking. This is common if you are using gluten-free flour.
Substitutions
- Gluten-free - to make gluten-free Greek yogurt lemon blueberry cake, use a gluten-free flour such as Cup4Cup. Do not use almond flour or coconut flour.
- Sweeteners - use pure cane sugar, honey, or maple syrup for a standard sweetener.
- Dairy-free - use coconut or almond milk yogurt in the cake and almond milk for the glaze.
Variations
- Raspberry lemon cake - swap blueberries for raspberries for another delicious lemon berry flavor combination.
- Lemon poppyseed blueberry cake - add in 1-2 tablespoons of poppyseeds for a fun twist.
- Lemon coconut blueberry cake - stir in ½ cup shredded coconut for a tropical twist!
See this low sugar blueberry lemon bar on my website for a similar recipe!
Equipment
Equipment needed includes a large mixing bowl and a loaf pan. I also like to use a Danish dough whisk.
Storage
Do not store or freeze the cake until it has cooled completely and the glaze has hardened.
For short-term storage, wrap the lemon blueberry cake tightly in plastic wrap and place it in an airtight container for storage. Store at room temperature for 3-4 days.
For longer storage, wrap the cake tightly in plastic wrap and place it in a freezer-safe Ziploc bag. Freeze for up to 3 months.
Top Tip
If the top begins to brown before the cake is done, loosely tent the top with foil (especially the perimeter) for the last 15-20 minutes.
FAQ
I highly recommend using fresh berries instead of frozen. However, if using frozen, toss them in 1 tablespoon of flour prior to baking to prevent sinking. You may need to add additional bake time.
Truvia baking blend tends to brown more quickly than other sweeteners. If needed, border the pan with foil, slightly over the top of the browning edges. Add additional bake time if needed.
Toss the blueberries in 1 tablespoon of flour before baking. Opt for fresh blueberries over frozen and ensure the batter is not too thin.
Other Recipes with Lemon and Blueberries
Looking for other recipes like this? Try these:
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Low Sugar Greek Yogurt Lemon Blueberry Cake
Equipment
- loaf pan
- mixing bowl
Ingredients
- 1 ½ cups flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup Greek yogurt
- 1 ⅓ cups Truvia Baking Blend
- 3 large eggs
- 2 large lemons zest and juice
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
- ½ cup refined coconut oil melted
- 1 ½ cups fresh blueberries
Glaze Ingredients
- 1 cup powdered monk fruit sweetener
- 2 tablespoon milk more if needed
- ½ teaspoon lemon extract optional
Instructions
- Combine the dry ingredients (flour, baking powder, and salt) in a large bowl. Set aside.1 ½ cups flour, 2 teaspoon baking powder, ½ teaspoon salt
- In a separate large bowl, whisk the two eggs. Add the remaining wet ingredients (minus the blueberries) and stir until combined.1 cup Greek yogurt, 1 ⅓ cups Truvia Baking Blend, 3 large eggs, 2 large lemons, ½ teaspoon lemon extract, ½ teaspoon vanilla extract, ½ cup refined coconut oil
- Pour the wet ingredients into the dry and combine gently.
- Gently fold the blueberries into the cake batter.1 ½ cups fresh blueberries
- Pour the cake batter into a bread loaf pan prepared with cooking spray and/or parchment paper. Bake at 350°F for 50-65 minutes or until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Mix one cup of powdered monk fruit sweetener in a small bowl along with two tablespoons of almond milk and lemon extract. Set aside until the cake is cooled, then glaze the top.1 cup powdered monk fruit sweetener, 2 tablespoon milk, ½ teaspoon lemon extract
Notes
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