Lemon Blueberry Cake

This is one of my favourite cakes. It features lemons and blueberries, a terrific combination.  Incredibly rich-tasting and moist, this is much healthier than traditional lemon cakes. Greek yogurt replaces butter and sour cream – slashing calories and fat, while adding protein and calcium.  The glaze is optional, but does give the cake a tangy-lemony boost.


  • 1 cup whole-wheat flour
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/4 cup butter or trans-free margarine
  • 2 tablespoon grated lemon zest (about 2 lemons: zest the lemons, then set aside to juice them for the glaze)
  • 4 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 (16-ounce) container plain Greek yogurt (I used 0% fat)
  • 2 cups blueberries, fresh or frozen (unthawed)


  • 2/3 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tsp. lemon zest (optional)


  1. Preheat oven to 350°.  Lightly grease 12-cup Bundt pan with butter or margarine.
  2. In a medium-sized bowl, combine flours, baking soda, baking powder, and salt, stirring with a whisk or fork to combine.
  3. In a large bowl, combine sugar, butter, lemon zest, and eggs. Beat with a mixer (or vigorously with a hand whisk or good spoon) until well blended.  Mix in vanilla and yogurt.
  4. Add flour mixture, and beat with a mixer or stir well until combined. Gently fold in blueberries.
  5. Spoon batter into prepared pan. Bake for about 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for about 15 minutes; remove from pan, and cool completely on wire rack.

GLAZE:  Whisk together powdered sugar and lemon juice in small bowl or measuring cup. Drizzle over cooled cake, and top with lemon zest.

Makes 16 Slices

Cooking Tips and Notes

  • Zesting lemons can be quick and easy with the right tools: check out these tips.

blueberries and lemonsNutrition Notes

  • Greek yogurt is high in protein and a good source of calcium. I used 0%, but higher fat brands will work too (but the cake is already rich tasting – a higher fat brand will increase the calorie count).
  • Blueberries are  nutritional powerhouses: rich in Vitamin C, fiber, antioxidants, and protective phytochemicals.
  • Lemon zest contains a compound called d-limonene, which has been studied for its ability detoxify potential cancer-causing compounds.
  • You can lighten up the cake further by using egg whites in place of some of the eggs (about 1/4 cup egg whites for each egg you replace)

Nutrition Per Slice

  • 245 calories
  • 8 g protein
  • 4 g fat (2 g sat)
  • 57 mg cholesterol
  • 45 g carbohydrate
  • 2 g fiber
  • 25 g sugars
  • 215 mg sodium
  • 85 mg potassium
  • Iron: 7% Daily Value
  • Calcium: 16% Daily Value

More SWEET Recipes . . .

Flourless Chocolate Cake2 (640x396)Cakes

double chocolate energy bites bowl with textCookies, Bars and Workout Snacks

Fabulous Fruit Tart (640x427)Pies and Tarts

Pumpkin Spice Bread_Evan_smallQuick Breads


recipe image
Recipe Name
Lemon Blueberry Cake
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 5 Review(s)
Share This: