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.
Servings 8 servings
Calories 181kcal
Cost ~$8–10$
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