Blueberry Yogurt Cake with Lemon Glaze Recipe | Vegetarian Times Skip to main content

Blueberry Yogurt Cake with Lemon Glaze

If you’ve ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you’ll love this recipe.


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1 ¼ cups all-purpose flour, divided
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¼ cup cornmeal
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2 tsp. baking powder
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½ tsp. salt
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¾ cup light brown sugar
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⅓ cup grape seed oil
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2 Tbs. Cointreau liqueur, optional
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1 tsp. vanilla extract
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2 large eggs, at room temperature
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7 oz. low-fat Greek yogurt
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⅔ cup fresh or frozen blueberries

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3 Tbs. lemon juice
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2 Tbs. light brown sugar
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1 Tbs. Cointreau liqueur, optional


1. To make Cake: Preheat oven to 350°F. Grease and flour 9- x 5-inch loaf pan.
2. Sift together 1 cup plus 3 Tbs. flour, cornmeal, baking powder, and salt in bowl. Beat brown sugar; oil; Cointreau, if using; and vanilla in separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.
3. Toss blueberries with remaining 1 Tbs. flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
4. To make Glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 Tbs. water.
5. Unmold Cake, and poke top all over with wooden skewer. Brush Cake with Glaze. Cool completely before serving.

Nutrition Information: 

4 g
Total Fat: 
7 g
Saturated Fat: 
1 g
31 g
36 mg
211 mg
1 g
17 g
Serves 12

Comments on this Recipe

I thought this cake was yummy but not as moist as I expected. I think reducing the baking time to 60 minutes might help.

I saw this in the magazine and I finally made it last night. The light brown sugar gives it a brownish color, not the lemon color depicted in the photo. The description of the cake as a "coffee shop" style cake lead me to expect a traditional cake with a fine crumb but instead the cake came out spongy and muffiny. All in all, it was not terrible, but I've made better cakes and since it was not what I was expecting, I was disappointed.

We liked this recipe just fine. I made it with whole-wheat pastry flour and light olive instead of grapeseed oil (which I didn't have). To me it had the consistency of other quick breads. The lemon-Cointreau topping gave it a bright flavor that made for a nice summer desert.

Well, it is a substitute cake afterall, so it is good in that point and even the kids here liked it. I have made it with olive oil and plain yogurt. Also tried with fruit combinations which work just as well, like rasberry and blueberry together. Also the cooking time is more closer to 60 than 70 minutes.

Hi, is there a way to make this eggless...? like maybe add condensed milk or something...? i so want to make this, would really appreciate any assistance, as i dont eat eggs

Yogurt is not Greek. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. First identified in 1905 by the Bulgarian doctor Stamen Grigorov The name L. bulgaricus is derived from the country Bulgaria where it was first used to preserve milk. I don't know where this all started but it's wrong.

Dear Bulgarian, Yogurt might not originally come from Greece but there is indeed a type of yogurt named "greek yogurt".

For those who prefer a vegan version of the cake, here is my experiment: - replace greek yogurt by 1 package of soft tofu, liquified in a blender. - to replace the eggs, a common technique is to mix 1/3 cup of flaxseed meal with 1 cup of water. Let the mixture stand for about 10 mins. 1/3 cup of this mixture replaces 1 egg. So for the cake I used 2/3 cups of the mixture. - I used canola oil, cut 1/4 cup brown sugar, and doubled the vanilla, and baked for 60 minutes (this might not be accurate as my oven overheats). It's not perfect, but I find it's an excellent vegan alternative.

I would suggest that the baking powder combined with the yoghurt in this recipe is affecting the acid balance. I'm going to try making it today with 1/2 tsp baking soda and no baking powder.

The secret I use in every cake I make - substitute whatever oil with the same amount of applesauce! Makes it soft and light and lower in calories (I use unsweetened applesauce).

I made this cake tonight for Sunday family dinner. I did not have Cointreau and used orange juice to substitute. I used white corn meal to keep the color of the cake lighter and I used regular yogurt. Did not require 70 minutes to bake - was ready in just under 60 minutes with a crunchy crust. I really like the corn meal in the texture of this cake and with the glaze on top my kids described it as a graham cracker crust. I'd post a photo if that feature were available.

Agree with Beth that it wasn't quite as moist as I expected. I stopped baking when there was 13 minutes to go. Next time I'll set the timer for only 55 minutes and see how it turns out. Other than that, it was tasty and light. Definitely worth making this a few more times to try to perfect the recipe.

I put a 1 cup of yogert and cook for only 50 minutes. This cake was amazing. I put in the fridge and the next day it tasted like heaven!! Will do this again and again and again!!!!!!!!!!!!!!!!!

Delicious! I had raspberries and still wonderful! The rave at a luncheon.

This is the best! I make it every summer when the blueberries are ripe.

There is a substitute for eggs on the market it is called 'Ener-G Egg Replacer' and can be found in most every health food store or online. It is a powder you mix with water.

I like the sound of this cake but we eat sugar free here. Has anyone tried it with alternatives to sugar? Maple syrup, for example?