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Low Sugar Greek Yogurt Blueberry Lemon Cake Recipe

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4.2 from 89 reviews

  • Author: Alice
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This low-sugar Greek yogurt blueberry lemon cake is a moist, tender dessert bursting with fresh blueberries and bright lemon flavor. The cake is enriched with Greek yogurt, which adds protein and richness while keeping it soft without the need for much added sugar. Perfect for those looking for a healthier sweet treat, this cake combines the zestiness of lemon with the natural sweetness of blueberries for a delightful, guilt-free indulgence.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon flour (for tossing blueberries)

Wet Ingredients

  • 2 large eggs
  • 1/3 cup granulated sugar or allulose
  • 1/2 cup plain Greek yogurt (preferably thick)
  • 1/4 cup olive oil or melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice

Fruit

  • 1 1/2 cups fresh blueberries (frozen can be used, not thawed)

Optional Glaze

  • 1/3 cup powdered allulose or powdered sugar
  • 1–2 teaspoons fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar or allulose, plain Greek yogurt, olive oil or melted butter, vanilla extract, lemon zest, and fresh lemon juice until the mixture is smooth and fully incorporated.
  4. Integrate Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until everything is combined to avoid overmixing and keep the cake tender.
  5. Toss Blueberries with Flour: Sprinkle the blueberries with 1 tablespoon of flour and toss lightly to coat. This helps prevent the fruit from sinking to the bottom of the cake during baking.
  6. Fold Blueberries into Batter: Gently fold the floured blueberries into the batter, distributing them evenly without breaking them up.
  7. Pour Batter and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Place in the preheated oven and bake for 35 to 42 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  9. Prepare Optional Glaze: If desired, whisk together the powdered sweetener and fresh lemon juice until smooth. Drizzle the glaze over the cooled cake for added tangy sweetness.
  10. Garnish and Serve: Garnish the cake with additional fresh blueberries and lemon zest before slicing and serving to enhance appearance and flavor.

Notes

  • Use thick Greek yogurt for the best texture and richness.
  • Allulose is preferred over erythritol for sweetness as it retains a softer texture in the cake.
  • Frozen blueberries can be used directly without thawing; however, add a few extra minutes to the baking time if using frozen.
  • Store the cake covered at room temperature for up to 1 day, or refrigerate and consume within 4 days for freshness.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert, Cakes, Blueberry Desserts, Low-Sugar Recipes
  • Method: Baking
  • Cuisine: American

Find it online: https://myhomemadecooking.com/low-sugar-greek-yogurt-blueberry-lemon-cake-recipe/