There’s something quietly magical about baking with just a handful of ingredients—and still pulling out a golden, bakery-worthy cake. This 5 ingredient lemon blueberry yogurt cake is one of those recipes that feels almost too simple, but still delivers a creamy, tangy, perfectly sweet result. It’s ideal for busy weeknights, last-minute brunches, or those “I need dessert now but have no time” moments.
Oh, and yes—it’s gluten free (thanks to tapioca starch) and naturally protein-packed from Greek yogurt. Whether you’re cooking for yourself or looking to impress guests, this cake’s delicate lemon aroma and bursting blueberries always hit the right notes.
5 Ingredient Lemon Blueberry Yogurt Cake
A light, creamy, and zesty cake made with just five simple ingredients. Perfect for quick desserts, brunches, or healthy snacking, this gluten-free cake balances the brightness of lemon with the sweetness of blueberries and the creaminess of Greek yogurt.
Equipment
- 8×4-inch loaf pan
Ingredients
- 1¾ cups Greek yogurt - full-fat recommended
- 1 cup sweetened condensed coconut milk - or regular condensed milk
- 1 large lemon - zested + ½ juiced
- 5 tablespoons tapioca starch - or cornstarch/arrowroot as substitutes
- 1 cup fresh blueberries - washed and dried
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Mix Wet Ingredients: In a medium bowl, whisk yogurt, condensed milk, lemon zest, and juice until smooth.
- Add Starch: Sift in tapioca starch and whisk until no lumps remain.
- Fold in Blueberries: Gently mix in the blueberries.
- Bake: Pour batter into the pan, smooth the top, and bake 50–55 minutes until edges are golden.
- Cool & Chill: Allow cake to cool in the pan for 1 hour (it will sink slightly). Chill for at least 2 hours before slicing.
Notes
- For dairy-free, use coconut yogurt and sweetened condensed coconut milk.
- Frozen blueberries work if thawed and dried thoroughly.
- Best served chilled and topped with extra fresh berries or a light lemon glaze.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition (per serving)
- Calories: 181
- Carbohydrates: 31g
- Protein: 8g
- Fat: 4g
- Sugar: 24g
- Calcium: 162mg
- Vitamin C: 10mg
Tips & Tricks
- Blueberries sinking? Toss them lightly in a teaspoon of starch before folding in.
- Make it richer: Swap condensed coconut milk for traditional sweetened condensed milk if dairy isn’t a concern.
- Serving tip: This cake shines when chilled and topped with extra fresh blueberries or a light drizzle of lemon glaze.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Substitutions & Variations
- Dairy-Free: Use coconut yogurt in place of Greek yogurt and sweetened condensed coconut milk.
- Frozen Berries: Works fine—just thaw and dry them thoroughly first.
- Flour Swap: Cornstarch or arrowroot powder work just as well as tapioca starch.
- Vegan Version: Use plant-based yogurt + vegan condensed milk (brands like Nature’s Charm work well).
