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Blueberry Lemon Yogurt Cake with Blueberry Compote


  • Blueberry Lemon Yogurt Cake
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • Dash of salt
  • 1 cup butter room temperature
  • 1 1/2 cups sugar
  • 2 TBS fresh squeezed lemon juice
  • 3 large eggs
  • 1 cup vanilla or lemon Greek yogurt
  • Zest from one lemon
  • 2 cups blueberries
  • Lemon Drizzle
  • 1 1/4 cup powdered sugar
  • 2 TBS water
  • 1 TBS fresh squeezed lemon juice
  • Blueberry Compote Topping
  • 1 cup blueberries
  • 1 TBS water
  • 1/4 cup sugar
  • 1 TBS lemon juice


  • For the Cake:
  • Preheat oven to 350 degrees.
  • Grease your bundt pan, set aside. Combine flour, baking powder and salt in a medium bowl and set aside. Combine butter and sugar and beat with your mixer until creamy. Beat in lemon juice , eggs and yogurt, mix until blended, add in zest then mix blend on medium for an additional 2 minutes. Add in dry ingredients and mix until just blended. Gently fold in your blueberries. Spoon your batter into the bundt pan. Bake for 25-35 minutes or until your tester comes out clean. Allow the cake to cool for 5-10 minutes, then gently flip it out onto a cooling rack or cake plate. Allow the cake to cool.
  • Once the cake is cool, top with your Lemon Drizzle, then spoon your blueberry compote over top. Serve.
  • For the Drizzle:
  • Combine sugar, water and lemon juice, mix until smooth. Add more liquid if necessary or more sugar for a thicker icing. If you choose, you can switch out the water for all lemon juice.
  • For the Blueberry Compote:
  • In a saute pan, combine your blueberries, water, sugar and lemon juice, cook over medium high heat until berries begin bursting and juice thickens a bit and coats the back of your spatula about 6 minutes.