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Lemon Blueberry Yogurt Cake

Lemon Blueberry Yogurt Cake

Once upon a time when I was five, I decided to make breakfast for my mother.

I woke up really early, tiptoed into the kitchen, and perused the available supplies. Out came the pancake mix, the eggs, the milk… everything I’d seen my mother use to make pancakes. I poured the entire box of mix into a bowl and doused it in so much milk that it looked like pancake soup.

Smashed in a bunch of blueberries, which turned the batter purple, and I added more eggs than even I thought was a good idea because… well… I really liked cracking eggs. 😕

Lemon Blueberry Yogurt Cake

Into the mix went baking soda, baking powder, curry powder, cayenne powder, onion powder… really just every powder I found in the spice cabinet. The more flavors the better, right?

Lemon Blueberry Cake

To make a long story short, my mother ended up with cereal that morning.

Thankfully, as the years went by, I learned what food combinations do and do not go together. For example, sweet blueberries are complemented beautifully by the tangy flavor of freshly-squeezed lemon juice, as is the case in today’s lemon blueberry yogurt cake.

On the other hand, it’s best to stay away from the onion powder.

Lemon Blueberry Yogurt Cake

Lemon Blueberry Yogurt Cake

Inspired by: Raspberry Coffee Cake

  • 3/4 cup milk of choice
  • 1/4 cup lemon juice
  • 1/2 cup plain yogurt (I used SoDelicious coconutmilk yogurt) (115g)
  • 1 tbsp ground flax (5g)
  • 1 1/2 tbsp lemon zest (important)
  • 1 tsp pure vanilla extract (6g)
  • 3 tbsp coconut or veg oil (30g)
  • 2 cups spelt flour, all-purpose, or Bob’s gf (250g)
  • 2/3 cups xylitol or sugar (or sucanat) (130g)
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/16 tsp pure stevia, or 2 extra tbsp sugar (or 2 NuNaturals packets)
  • 1 cup blueberries (140g)
  • 1/3 cup more blueberries (50g)

Preheat oven to 350 F, and grease a 9 1/2-in springform pan. Combine first 7 ingredients (the flax too) and whisk, then set aside. In a separate measuring bowl, combine all remaining ingredients except the final 1/3 cup blueberries, and stir well. Pour wet into dry and stir until evenly combined (don’t overmix). Pour the batter into the prepared pan, then sprinkle the remaining blueberries on top. Bake 45-50 minutes, or until a toothpick inserted in the center comes out relatively clean. Cool in the pan on a wire rack, 15 minutes, then remove the sides of the pan. Makes 10 servings. The icing in the photos is actually just plain yogurt! (I used SoDelicious coconutmilk yogurt.)

View Nutrition Facts

Lemon Blueberry Cake

P.S. There is an exception to every rule. Onion powder goes quite nicely in my Blueberry Ketchup recipe.

Question of the Day:

When you were growing up, did you ever make breakfast for your family? 

One of the first breakfasts I learned to cook on my own was microwave eggs. The recipe consisted of nothing more than cracking an egg in a bowl, adding cheese and ketchup, and microwaving it all together. I felt so proud of my “gourmet” creation and went around making everyone try it. For the longest time afterwards, I was convinced it was my destiny to someday be a famous chef. Well… maybe it really was :).

Link of the Day:

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Published on January 10, 2014

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. D says

    I think you are already famous Katie!
    Is the yogurt in the ingredients just for a topping? Or does it go into the cake mix?

  2. Madison @ Eating 4 Balance says

    I think pancskes were one of the first things I learned to make. Ours just involved adding water 😛 Then it was microwave “baking” with cornbread mixes. As soon as my mom realized that she could sleep in after teaching us… Golden. Haha. A bowl of pale microwaved cornbread + syrup = perfection.

  3. EVA says

    MMMF I just had yogurt and now I’m salivating for more on top of this select cake. I really need to buy blueberries one day.

    Haha I’m actually gagging at the thought of your egg recipe, but it’s all for the best! As much as I try to hate it, I can’t because it led you to this.

  4. Hollie says

    I know you have posted several lemon recipes before and I’ve probably commented it’s my favorite nonchocolate recipe. I like the idea with the blueberries too. I bet the tartness is fabulous.

    I’ve made breakfast for my family before. Now that I’m living with a significant other and not working, I pretty much make most of the meals…so I’m learning to cook slowly.

  5. Alicia says

    I would cut American cheese into strips, then make a slit in a hotdog and shove in the cheese. Microwaved perfection. I was convinced I had invented it and if I got a patent I would be rich. Oh to be young and naive again.
    Can I use greek yogurt? 2 Tb melted or solid coconut oil?

  6. Maya says

    Do you have any suggestions if using frozen berries? The only blueberries available where I live right now are 8 dollars for a half pint!

  7. Amanda says

    Katie – thank you so much for including the brand and type of yogurt you used in the recipe. Super helpful!

    – Amanda

  8. Stacey says

    I was also 5 when I attempted to make breakfast for my family. In my case it was scrambled eggs and my mom still has pictures of raw eggs splattered half in the skillet and half on the stovetop. Guess I liked to crack them too, I just had bad aim.
    This recipe looks delicious but I was wondering if you had any idea if using half spelt/ half all purpose flour would work? I’m not sure that I could sell my kiddos on the all spelt version.

  9. Athlete who can't eat wheat says

    Hi Katie!
    Just wanted to take some time to tell you how lucky I was to find your blog.
    I am an athlete on a gluten free diet , so finding a whole entire BLOG stocked full of amazing recipes has saved my life! This gluten free thing was difficult because I love baking, but now I can bake away! Today I made your devils food cupcakes and GS tagalongs. Soooooo yummy! Please keep making these recipes that keep gluten free people going! P.S yesterday I made your cauliflower chocolate cake for a birthday party…. it was a huge hit and everyone was like CAULIFLOWER :O !

  10. terezka says

    hello! this makes me want summer! so funny I am wearing two pairs of tights and a summery skirt bcs it has been soooo cold in NYC and Today is not as bad and as much as i think that winter is romantic i miss summer a bit. so i will make this over the weekend! yay thank you

  11. Heather @ The Soulful Spoon says

    Great recipe Katie!:) I cringe at the breakfast dishes I used to make for my mom too. I’m lucky that now she just tells me if something is off instead of pretending like she used to:)

    Lemons and blueberry are two of my favorite pairings, so I’ll have to add this to my Baking board on Pinterest! Thank you!:) Hope you’re enjoying NYC! I’ll be there later this year myself!!

  12. trajayjay says

    I occasionally make sweet potato pancakes for my family.

    And if I were your mom, I would have disowned your ass, 😉

  13. Bianca says

    Cake for breakfast! It’s safe to say your culinary skills have improved tremendously. 🙂 I want to make this cake for my mother’s birthday, but she doesn’t like blueberries, surprisingly. Do you think I can just leave out the blueberries all together? Thanks!

  14. Hayley@healthyregards says

    Yum this cake looks wonderful! I also made eggs in microwave but I think one of the first things I really cooked and thought I was a chef was pasta, LOL! In like 4th grade I could make it and I thought I was so great.

  15. Shari says

    When I was about 8 or 9, I decided to make pancakes (my mom always made them from scratch). The recipe called for a cup of buttermilk. My mom kept powdered buttermilk in a box and mixed some up whenever she needed it. I knew about the box of buttermilk; I didn’t know about the need to mix it with water. So I put a full cup of powdered buttermilk in the batter. It made cement. I was very upset about it. I must have been worried that I would get in trouble for wasting ingredients, because instead of throwing the batter in the garbage, I buried it in the backyard! Such a funny memory.

  16. Steph says

    Hi Katie,
    I’ve never commented on your blog before, but I have been reading it for ages!
    I really love your creativity and when my diet had to become wheat, sugar and dairy free (along with me already being a vegetarian) I found your recipes so handy.. and AWESOME! I’m a 14 year old Australian girl, and just want to say that you are probably my inspiration for starting a blog myself! Thank you for awesome recipes and I’m looking forward to what you’ll think up next.
    Steph x

    • GeeGee says

      Hi , just wanted to say that I totally agree with you! I had to go gluten free because of my sport , but i love baking! I was a vegan till I was ten ( five years ago ) but now i eat anything 😉 by the way I love your country. Go Aussies!

  17. Lois says

    Made this this morning and it was a HUGE hit! With my hubs and I at least :). I subbed the flour for 1 cup Bob’s gf flour, 3/4 cup cashew meal and 1/4 cup rice flour. I also added an extra tsp of vanilla just because :). I am also off of sugar right now so soaked about 10 dates in 1/4 cup water, blended and added to the first 7 ingredients instead of the other sugar. I wish I could post a pic because it turned out just perfect! Thanks so much, I will definitely be making this again!

  18. Andrea G. says

    This post was really sweet, the end made me smile. You are a famous chef! It looks like you ended up right where you belong.

  19. Tatiana says

    I usually love the outcome of your recipes but this time the dough turned out super tough, I was hard to mix it… I wonder what went wrong, I checked three times all the ingredients and measurements… I want to give it another try, any suggestions on how to make the dough more soft? I’m the biggest fan of your black bean brown brownies,thank you so much for posting your recipes!

    • Unofficial CCK Helper says

      It would be impossible to know what you did wrong when you have not provided what type of flour and sugar and other such ingredients were used, so it may be a better idea to check out Katie’s recipe troubleshooting page and see if it can be helpful:
      Hope that helps! If it is not helpful, perhaps leave another comment with more specific information about the ingredients that were used.

        • Barbara says

          Hi Katie

          I just made this recipe and it was fabulous especially with the yogurt topping. I had to walk away to avoid eating the entire cake:) Thank you so much for what you do – enabling us to enjoy dessert without the guilt.

          • Barbara says

            @ Tatiana

            Tatiana…my batter was thick as well and the cake came out perfect. I had to spread it in the pan as opposed to pouring it. I hope this helps.

  20. Kira - HealthAble Old Soul says

    Yogurt cakes are my favorite!!! They always are soooo moist and they taste so ‘light’ too! Purple Pancake ‘soup’ is not so bad!

  21. kokoronagomu says

    as with all your creations, this looks wonderful!
    in the seventies my mum and i used to make our own yogurt and i make my own nut and seed yogurts now. have you ever considered fermenting your own nut/seed yogurts? it is really easy and all you need to do is either let your homemade nut/seed milk ferment naturally (wild ferment) or add probiotics and allow it to ferment until it’s the degree of tartness you like. really, you should try it. =)

  22. Melissa says

    This looks incredible! as do all your recipes, definitely trying this one today. I’ve followed your blog for years and finally got myself to do what I always wanted and start my own. Just wanted to say you’ve been a huge inspiration! I look forward to every one of your posts 🙂

  23. Angela says

    We love this cake at my house! I’ve made it with bob’s GF flour and had great results… Love the texture, which is in between a cake and a scone, and the light, lemony sweetness. Thank you Katie 🙂

  24. Nathalie says

    The funny thing is that although this is a chocolate blog, I think this cake might be my favorite recipe on your blog! I love all the recipes I’ve tried on here, but this cake is so simple, so refreshing, so “bring back summer” and just so delicious that I keep coming back to it. It is perfect for Sunday brunch, for a picnic in the woods or for afternoon tea in the garden. For the frosting, I usually mix natural yoghurt with a bit of coconut oil, vanilla and stevia and spread it on the cake while it’s still slightly warm – that way, the frosting spreads nicely. Just a warning – in my experience, it takes way under 45 minutes until the cake is done, so I recommend you keep an eye on the cake if it’s your first time making it. I have never managed to keep the batter from turning slightly purple, but that’s fine by me, I like purple 🙂 By the way, the recipe works fine with frozen blueberries too!
    Thanks once again Katie.

  25. nancy jansen says

    I am new to your website. I love your recipes and have tried to print off several. When I print each recipe takes about 3 pages and twice I have had two or three lines print on top of each other so I could not read them. I do not see a print button on your sight. I was able to print your recipe for chocolate chip oatmeal breakfast cookies. They are fantastic I had 2 this morning. Please help me with printing your recipes. Thanks.

    • Unofficial CCK Helper says

      To print, first highlight just the recipe itself and right-click “copy;” then open a new Word document and right-click “Paste.” You can then give this document a name and save it in a CCK Recipe folder, and then print that file.

  26. Rayca says

    OK, I’m making it this weekend, Katie. The “frosting” doesn’t get much easier than this. Can’t wait to try. Hmmm. Should I have for breakfast? Or dessert? I can’t decide. I’ll try it both ways.

  27. Katie :D says

    Ahahah!!! I find your story so funny because when i was little, my friend an i thought it would be fun to make cookies (!!!!!!), but we assumed that since salt was in baking that pepper would be included too…… that really doesn’t work

  28. Suzanne says

    So I made this twice.
    The first time was a total fail. I replaced the flax seed with an egg, and used selfrising flour instead of flour + baking powder. The cake didn’t rise AT ALL.

    Made it again, because I wanted a taste of that yumminess calling out to me from the photos.. Followed the recipe almost exactly this time (only used less sugar), and it turned out wonderful!

    Definitely worth making again. Just be sure not to change too much in the recipe and you’ll be fine.

  29. Kim says

    Loved this one! I just made it for the second time, with all sorts of substitutions. I used raw honey in place of sugar and white whole wheat flour. The texture is maybe a little denser/squishier but it tastes great. (Last time I used coconut sugar and the same flour and had to add extra milk to make a passable dough.) I also used lime and cherries this time, as that’s what I had in the fridge and I’m pretty happy with the result. If cherry limeade cake isn’t a thing, we should probably get on that…

  30. Christy Bray says

    I love this cake! Made it for my 6th gr Sunday school girls. I put whipped cream on each piece instead of yogurt (organic heavy cream, sugar free powdered sugar, and vanilla). Delish!

  31. Michelle says

    Hey CCK, just wanted to let you know that i made this today gluten free with great success. i used 1/2 cup sorghum flour, 1/4 cup brown rice flour and 3 tablespoons of arrowroot starch. i halved the recipe too. i also reduced the sugar and used a mashed banana in place of the yogurt – was yummy.
    just letting you know!

  32. Amber says

    I’m making this for my grandpas birthday and I was wondering if i could substitute the xylitol for more stevia? if so how much of it should i use 🙂 x

  33. JESSICA says

    Your blog was the first blog I ever started following [a total of 3 years]. In Pinterest-land we are inundated with blogs-galore…..but at the end of the day I always end up coming back to yours!

    Your stories are fun, quirky and relevant to the recipe.

    Most importantly, your recipes are always REALLY, REALLY DELICIOUS!!

    Bravo to a job well done!

  34. Alison B says

    If I don’t own a springform pan, is there something I could use instead? Trying to make this for my mum for Mother’s Day!

  35. Alice says

    Did you use whole wheat spelt flour? Also, I’ve experienced that you need less gluten free flour in recipes than spelt or wheat flours, otherwise the cake turns out dry? Do you think sorghum or rice flour would work? Or would you recommend sifted spelt flour?

  36. Taylor says

    I make your recipes all the time, and while I love them, my mother is often a little skeptical. However, I made this today and she absolutely loved it! She said that it’s the best CCK recipe I’ve made, and I definitely understand why! This cake is amazing!!!

  37. Jennifer says

    Have you ever tried using blackberries instead of blueberries in this recipe? I have some fresh blackberries that are way too tart to eat raw and am looking for a good recipe in which to use them. I was thinking this one or the raspberry chocolate chip quick bread. Thanks!

  38. Anna says

    Perfection!!! I just made this beautiful cake this morning and it is incredible!! I used half whole wheat half oat flour and half erythritol half organic sugar for the sugar but everything else was the same. The flavor it just amazing and the texture is as well thank you so much Katie! 🙂 It looks SO pretty too!

  39. Meg says

    Could I use something other than a springform pan to bake this? Planning to use this for my baby’s first birthday smash cake. Yogurt is his favorite thing!

  40. Patty Coleman says

    I have a silly question but what is Spelt flour? Also can I substitute it with almond or coconut flour in your cake recipes.

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