Lemon Blueberry Yogurt Cake

This week has been a bit crazy. Yesterday, I was taking a walk and a crow attacked my hair- twice. I screamed – twice – then put my hood up and got the heck out of there. Then last night, I left the teapot on the burner without any water in it and felt lucky to not start a house fire (though my husband just bought a fire extinguisher for the kitchen, does this say something about my cooking??). And let’s not even talk about our dinner debacles or the washer breaking down. I also applied for the first job in 5 years and quickly received a rejection.


Do you ever feel like you have to learn the same lessons over and over again? That is how this week has felt. Can’t rush the chicken, I feel best when I exercise daily, and success is how I define it – not how others define it for me. It may take me awhile to get back into the workforce, but I haven’t been wasting my time.


I set out to have a family and to stay home with my sweet boys. In some ways (most?) what I do as wife and mother holds the most lasting value, but it hasn’t been all sunshine and roses. It’s hard to keep that perspective when it feels like laundry and school drop offs. I actually feel selfish wanting a job, something that I say I do. Something that uses the other half of my brain and involves adults. I think this is why I struggle because I feel like I have what I said I wanted and now I want more. So I say thank you to my husband for giving me the opportunity to stay home during these small years and now for encouraging me to go ahead and continue to dream. I also want to stay patient and don’t want to miss the joy of the journey.


No one understands this better than other stay at home moms. I am so thankful for these ladies. I met most of them at the beginning of our move to Seattle and becoming a stay at home mom. They have been there through teething and speech therapy, through first days and sleepless nights; and they have been such a support through this process of finding a house and making it a home. It seemed fitting to end this crazy week with a celebration. A reminder about all that is good.


I stumbled upon this recipe and it sounded so lovely and it got me daydreaming about Paris. I decided to use this recipe and add frozen blueberries to the middle to make it more of a breakfast cake. I sprung for the full fat plain yogurt to keep the cake texture from being too dry and crumbly. Lemon and blueberry are one of my favorite combinations and I love the simple syrup that is spooned on top. It was a hit!



Lemon Blueberry Yogurt Cake

Yields one 9 inch cake. The original recipe comes from Molly Wizenburg’s blog http://www.orangette.com and uses the term “jars” as a measuring unit (so French!) but I am just going to simplify and translate into cups, though I think “jars” is an adorable term. Also, check out this link if you want to learn to zest like a pro.


  • 1/2 cup full fat plain yogurt
  • 1 cup granulated sugar
  • 3 eggs
  • 1  1/2 cups unbleached all-purpose flour
  • 2 teaspoons grated lemon zest
  • 1/2 cup canola oil
  • 1/2 cup frozen blueberries

Lemon Glaze

  • Juice from 2 medium to large lemons (around a 1/4 cup)
  • 1/2 cup powdered sugar


Preheat oven to 350 degrees Fahrenheit. Butter the bottom of a 9 inch round cake pan. Place parchment paper on the bottom of the pan and then butter the parchment paper. Baking is so much more enjoyable when I take the time to prepare all the ingredients first, so go ahead and zest the lemons and measure each ingredient out before starting the next step. It will all come together in a snap!

In a large bowl, mix yogurt, sugar, and eggs until well blended. Then whisk in flour, baking powder, and zest and mix until combined into a buttery yellow, smooth, batter. Pour 1/2 of the batter into the prepared pan. Top with frozen blueberries in an even layer (add more if you want!) and top with the rest of the batter, using a spatula to scrape the bowl. Some blueberries floated up but that is ok, I just tucked them back in.

Bake for 30-35 minutes until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Cool in pan for 20 minutes and then invert the cake pan onto a baking rack to cool completely. Once cooled, wrap in plastic wrap if serving the following day as I did. Once cooled continue on to make the lemon glaze.

Combine lemon juice and powdered sugar and whisk until smooth. I placed mine in the microwave for 10 seconds to make sure it was thoroughly combined. Using a large spoon, slowly spoon glaze over top of the cake. The glaze makes for a nice and shiny finish and soaks into the cake.


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