One-Bowl Lemon Yogurt Cake with Blueberry Compote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist, tangy lemon yogurt cake made in one bowl, topped with a vibrant, simmered blueberry compote for a fresh and fruity finish. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, sift together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
  2. Step 2: Add 1 cup plain Greek yogurt, 3/4 cup granulated sugar, 3 large eggs, 1/2 cup vegetable oil, 2 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla extract to the flour mixture. Whisk together in one bowl until smooth and fully combined.
  3. Step 3: Pour batter into a greased 9-inch round cake pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
  4. Step 4: While cake bakes, combine 1 1/2 cups fresh blueberries, 1/4 cup water, and 2 tbsp honey in a small saucepan over medium heat.
  5. Step 5: Simmer the blueberry mixture for 8-10 minutes, stirring occasionally, until the berries burst and sauce thickens slightly.
  6. Step 6: Remove cake from oven and allow to cool 15 minutes before removing from pan.
  7. Step 7: Serve slices of lemon yogurt cake topped with warm blueberry compote.

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