Updated 05.02.26
What makes this cake so appealing is its texture. The cake flour keeps it delicate, while the yogurt gives it a gentle tang and the whipped egg whites help create that soft, tender crumb. Olive oil brings a smooth, subtle richness that feels lighter than butter and works especially well with the lemon and blueberry flavors. The result is a cake that feels fresh and elegant without trying too hard.
Are you a fan of dairy products and yogurt specifically, like me, than this cake would be something you’ll love. The blueberry glaze will add a sweet note to the tanginess of the cake. The color of the glaze will give this otherwise plain looking cake the necessary glamour (sprinkles included).
Being raised in a milk-producing country, The Netherlands, it is not surprising that I was brought up with milk. Milk with breakfast, milk with lunch and if we were lucky, milk in our desserts. Those desserts were puddings, mousse varieties, custards etc, not cakes and pies. I am however, always curious to find and create cakes, pies, tarts etc with dairy products, may it be milk, yogurt, creme fraiche, quark, sour cream etc.
The glaze is what gives the cake its finishing touch. Made with blueberries, lemon juice, and powdered sugar, it adds both color and a sweet-tart berry brightness that contrasts beautifully with the mellow cake underneath. Once poured over the top, it turns a simple lemon yogurt cake into something cheerful, polished, and its size makes it especially nice for a smaller household.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
FOR THE LEMON YOGURT CAKE
- Olive oil
- Granulated sugar
- Vanilla extract
- Egg
- Cake flour
- Baking powder
- Powdered sugar
- Yogurt
- Lemon zest
FOR THE BLUEBERRY GLAZE
- Blueberries
- Lemon juice
- Powdered sugar
- Sprinkles (optional)
How to Make Blueberry-Glazed Lemon Yogurt Cake
Make the cake first and the blueberry glaze while the cake is baking.
- Preheat the oven to 350°F and lightly grease and flour a mini loaf pan (5.75 x 3”).
Step 1 – Mix olive oil and granulated sugar. (It will not become fluffy, like in butter and sugar.)
Step 2 – Mix in vanilla extract and the egg yolk.
Step 3 – Mix cake flour, powdered sugar, baking powder and salt. Add this mixture to the olive oil mixture.
Step 4 – Mix the yogurt into the mixture.
Step 5 – Whip the egg white stiff and fold it into the batter, together with the lemon zest.
Step 6 – Pour the batter into a greased and floured small cake pan ((5.75 x 3”).
Bake the cake in a preheated oven of 350°F for about 20 minutes or until a toothpick comes out clean.
Allow the cake to cool.
Step 7 – Make the blueberry glaze by cooking the blueberries with 1/2 tablespoon of water, and the lemon juice, until the blueberries burst. Puree the berries and add the powdered sugar to achieve your desired consistency.
Allow the glaze to cool a little and pour over the cake. Allow to run down the sides for a more dramatic effect.
Garnish with sprinkles if you like. The sprinkles just add a little extra sparkle, oh yeah and a tiny crunch.
Other Glazed Cake Recipes to Try
- Semolina Carrot Cake with Orange Glaze
- Light Orange Buttermilk Bundt Cake
- Coffee Cake with Nuts and Chocolate Glaze
Blueberry-Glazed Lemon Yogurt Cake
Pin Recipe FacebookIngredients
For the Lemon Yogurt Cake
- 85 grams olive oil
- 77 grams sugar
- 1/4 teaspoon vanilla extract
- 1 egg
- 94 grams cake flour
- 1/4 teaspoon salt
- 3/4 teaspoons baking powder
- 1 1/2 tablespoon powdered sugar
- 65 grams yogurt
- 1/2 teaspoon lemon zest
For the Blueberry Glaze
- 1/4 cup blueberries
- 1 tablespoons lemon juice
- 1/2 tablespoon water
- 3/4 cups powdered sugar
Garnish
- sprinkles, optional
Instructions
Make the Lemon Yogurt Cake
- Preheat the oven to 350°F and lightly grease and flour a 5.75 x 3” loaf pan.
- Make the cake first and the blueberry glaze while the cake is baking.
- Mix olive oil and granulated sugar. (NOTE 1)
- Mix in vanilla extract and the egg yolk.
- Mix cake flour, powdered sugar, baking powder and salt. Add this mixture to the olive oil mixture.
- Mix the yogurt into the mixture.
- Whip the egg white stiff and fold it into the batter, together with the lemon zest.
- Pour the batter into the a small cake pan (5.75 x 3")
- Bake the cake in a preheated oven of 350°F for about 20 minutes or until a toothpick comes out clean. Allow the cake to cool.
Make the Blueberry Glaze
- Cooking the blueberries with 1/2 tablespoon of water, and the lemon juice, until the blueberries burst.
- Puree the berries and add the powdered sugar to achieve your desired consistency. (NOTE 2)
- Allow the glaze to cool a little and pour over the cake. Allow to run down the sides for a more dramatic effect.
- Garnish with sprinkles if you like.
Notes
- In cakes you often mix butter and sugar until the mixture becomes fluffy and white. This will not happen with olive oil.
- To make the icing thicker, add more sugar. To thin the icing, add more lemon juice. If you don’t want the tiny blueberry particles in your glaze, pour it through a fine mesh sieve before you add the sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.