Lemon Blueberry Cake with Greek Yogurt


Are you looking for a cake that will is both delicious and nutritious? Try this recipe for Lemon Blueberry Cake with Greek Yogurt. The cake is moist, sweet and perfect for any time of the day. It’s also a great snack to pack in a lunchbox.

With the warm weather approaching, I love to bake cakes, muffins and other baked goods with fresh and healthy ingredients – such as lemon and fresh blueberries. Use this baking experience with your child to help build vocabulary, explore new foods and work on specific language concepts such as sequencing, recalling information and commenting.

According to Allison Topilow, MS, RD, CDN, Nutrition Consultant, the egg, greek yogurt and low-fat milk provide protein, and the olive oil provides a healthy source of fat.  Blueberries are a great source of antioxidants and they taste great! Pair a slice of this delicious cake with a glass of milk for additional protein and calcium. Enjoy as an afternoon snack or dessert!


Recommended Picture Books: The Red Lemon by Bob Stake, Lemons Are Not Red by Laura Vaccaro Seeger, Blueberries for Sal by Robert McCloskey.

1.75 cups of all purpose white flour
2 teaspoons of baking powder
3/4 cup of granulated sugar
1/4 teaspoon of table salt

1/2 cup of Greek yogurt (I used vanilla but it can easily be replaced with plain to reduce sugar)
3/4 cup of low fat milk
1/4 extra virgin olive oil
1 large egg beaten
zest of one lemon
juice of one lemon

2 teaspoons of vanilla extract

1 container (6 oz) of fresh blueberries mixed with one teaspoon of flour and a dash of cinnamon

1/2 cup of confectioners sugar
1 tablespoon of milk (more depending on how thick you like your icing)
zest of 1/2 lemon
1-2 tablespoons of lemon juice


  1. Preheat the oven to 350 degrees F. Grease an 8 x 8 cake pan.
  2. Whisk together the flour, baking powder, sugar and salt into one bowl.
  3. In another bowl, whisk together the yogurt, milk, olive oil, egg, zest of one lemon and fresh lemon juice.
  4. Slowly whisk the dry ingredients into the wet ingredients.
  5. Add the vanilla extract.
  6. In another bowl, mix the fresh berries with one teaspoon of flour and a dash of cinnamon.
  7. Gently fold in the blueberries to the batter.
  8. Bake in a preheated oven for 25-30 minutes or until done.

When the cake is cooled, mix the ingredients for the icing. If you want your icing thinner, add more milk. If you like it thicker, add more sugar.With a pastry brush, brush the icing on the cake. Add fresh blueberries if desired.

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Becca Eisenberg is a certified speech language pathologist and mom of two.Through her own personal challenges at mealtime with her two young children she ventured on creating a website to help parents facilitate language and make mealtime fun. Her website gravitybread.com focuses on facilitating and encouraging language with fun and easy recipes, educational books and recommended toys and apps.

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