One-Bowl Lemon Yogurt Cake with Blueberry Drizzle
A tender moist lemon cake made in a single bowl, topped with a fresh blueberry sauce for a bright, fruity finish. This American-inspired recipe, ready in about 50 minutes, layers all-purpose flour, granulated sugar, plain Greek yogurt 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 250 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
- 3/4 cup granulated sugar
- 1 cup plain Greek yogurt
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 1/2 tsp baking powder
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup fresh blueberries
- 2 tbsp powdered sugar
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, and 1 1/2 tsp baking powder.
- Step 2: Add 1 cup plain Greek yogurt, 1/3 cup vegetable oil, 2 large eggs, 1 tbsp lemon zest, and 2 tbsp lemon juice to the dry ingredients. Whisk until smooth and fully combined.
- Step 3: Pour the batter into a greased 8-inch round cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Step 4: While the cake bakes, combine 1 cup fresh blueberries and 2 tbsp powdered sugar in a small saucepan over medium heat. Cook for 5-7 minutes until the blueberries release their juices and create a syrupy drizzle.
- Step 5: Remove the cake from the oven and let cool for 15 minutes before transferring to a serving plate. Spoon the warm blueberry drizzle over the top before serving.
Frequently asked questions
How long does One-Bowl Lemon Yogurt Cake with Blueberry Drizzle take to make?
Total time is about 50 minutes (10 min prep + 40 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 Drizzle?
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 Drizzle?
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 Drizzle 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 Drizzle?
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.
