Lemon Blueberry Cake

Serving size:
 1 Loaf Cake


    • 1 1⁄2 c
    • all-purpose flour (plus 1 tablespoon)
    • 2 t
    • baking powder
    • 1⁄2 t
    • salt
    • 1 c
    • yogurt (plain, whole milk)
    • 1 c
    • sugar (plus 1 tablespoon)
    • 3
    • eggs (large)
    • 2 t
    • Meyer lemon zest (from 2 Meyer lemons)
    • 1⁄2 t
    • vanilla extract
    • 1⁄2 c
    • vegetable oil
    • 1 1⁄2 c
    • blueberries (fresh or frozen, thawed and rinsed)
    • 1⁄3 c
    • Meyer lemon juice
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


This is the easiest, moistest cake ever, and is endlessly adaptable. You can use regular lemons if that's what you have on hand, but Meyer lemons will lend this cake a lightly sweet and delicately tart flavor that's incomparable.

Adapted from www.smittenkitchen.com, who loosely adapted it from Ina Garten.


Preheat oven to 350˚F. Grease a 9x5-inch loaf pan, and line the bottom with parchment. Grease and flour the pan.

Sift 1 1/2 cups of the flour, baking powder, and salt into a bowl. In a separate large bowl, use a whisk to combine the yogurt, 1 cup of the sugar, eggs, lemon zest, vanilla, and oil. Slowly whisk the dry ingredients into the wet ingredients. Toss the blueberries with the last tablespoon of flour, then gently fold into the batter. Pour into the prepared loaf pan, and bake 50-55 minutes, until a toothpick inserted into the center comes out clean.

While the cake is in the oven, combine the lemon juice and the last tablespoon of sugar in a small saucepan. Heat over medium heat, and stir until the sugar has dissolved. Set aside.

Remove cake from oven, and allow to cool in the pan for 10 minutes. Carefully flip the cake onto a wire rack, then place the wire rack on a sheet pan. While the cake is still warm, spoon the lemon-sugar glaze over the cake, and allow it to soak in. Allow to cool, then serve.