Lemon Blueberry Yogurt Cake

My sister and I were looking for a healthy cake to bake for my nephew’s first birthday and finally zeroed in on this. It’s a no-fuss recipe and tastes very healthy too. Whether you are celebrating Diwali (it’s eggless!), Halloween, a birthday or an anniversary, this is a different cake you can try out. You can find the original recipe here

Lemon Blueberry Yogurt Cake


Milk – 3/4 cup
Lemon juice – 1/4 cup
Yogurt – 1/2 cup
Lemon zest – 1.5 tbsp
Vanilla extract – 1 tsp
Vegetable oil – 3 tbsp
All-purpose flour – 2 cups
Sugar – 2/3 cup
Baking powder – 4 tsp
Salt – 1 tsp
Blueberries – 1 cup + 1/3 cup


  • Preheat oven to 350 degrees Fahrenheit
  • Grease a 8/8-inch pan with butter or spray some vegetable oil
  • Combine the first six ingredients in a bowl. Whisk and keep aside
  • In another bowl, combine the remaining ingredients except the 1/3 cup of blueberries
  • Pour the wet ingredients into dry and until combined
  • Pour this batter into the prepared baking pan and sprinkle the 1/3 cup of blueberries on top
  • Bake for 50 minutes or until an inserted toothpick comes out clean
  • Allow the cake to sit in the pan for about 15 minutes and then remove. Further cool it on a wire rack and cut once completely cooled

Note: The original recipe suggests substitutes for vegetable oil and sugar and also the use of flax seeds. It also suggested serving the cake with a topping of coconut milk yogurt.

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