One-Bowl Lemon Yogurt Cake with Blueberry Compote
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 desserts 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.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 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
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1/4 cup water
- 2 tbsp honey
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Simmer the blueberry mixture for 8-10 minutes, stirring occasionally, until the berries burst and sauce thickens slightly.
- Step 6: Remove cake from oven and allow to cool 15 minutes before removing from pan.
- Step 7: Serve slices of lemon yogurt cake topped with warm blueberry compote.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Bowl Lemon Yogurt Cake with Blueberry Compote take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover One-Bowl Lemon Yogurt Cake with Blueberry Compote?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in One-Bowl Lemon Yogurt Cake with Blueberry Compote?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Bowl Lemon Yogurt Cake with Blueberry Compote for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Bowl Lemon Yogurt Cake with Blueberry Compote?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
