Lemon Cake with Blueberry Yogurt Frosting

Nutritious Snacks & Treats

Lemon cake with blueberry yogurt frosting is the perfect summer treat! Spongy, moist gluten free lemon cake is topped with a creamy blueberry yogurt frosting. It’s easy to make and each bite tastes like sunshine!

Blueberry season is in full swing and one of the things I love about blueberries is how many different ways you can use them! From sweet to savory, blueberries add a juicy-fresh flavor to meals and snacks alike.

Lemon and blueberries are such quintessential summertime combination that I couldn’t resist infusing them both into this really simple and delicious cake recipe. Inspired by this pumpkin cake recipe that I wanted to put a summertime spin on, I

Infused with fresh blueberries, this blueberry yogurt frosting almost looks too good to be true. At first glance you might think something artificial was used to get that color — nope! The purple blue bold hue comes from real blueberries only! Aren’t nature’s colors amazing?!

ingredients for lemon cake with blueberry yogurt frosting

  • fresh blueberries
  • blanched almond flour
  • gluten free oat flour
  • cinnamon
  • salt
  • baking soda
  • eggs ⠀
  • coconut oil or butter
  • light brown sugar
  • maple syrup
  • lemon juice + lemon zest
  • 4% vanilla yogurt
  • almond extract
  • mascarpone cheese
  • confectioners’ sugar
  • arrowroot powder or corn starch

equipment/ utensils:

  • mixing bowls
  • 8X8 pan

Moist lemon cake with blueberry yogurt frosting

Lemon Cake with Blueberry Yogurt Frosting

Maggie Michalczyk, RDN
Prep Time 10 minutes
Cook Time 25 minutes
Servings 9 slices


  • for the cake:
  • 1 + ⅓ cup blanched almond flour
  • cup + 4 tbsp. gluten free oat flour
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 2 eggs ⠀
  • cup coconut oil or butter melted
  • 1/4 cup light brown sugar
  • 1/3 cup maple syrup
  • juice of 1 lemon ⠀
  • cup 4% vanilla yogurt
  • 1 tsp. almond extract
  • for the blueberry frosting: ⠀
  • 1/2 cup fresh blueberries
  • 1/4 cup mascarpone cheese
  • 1/4 cup
  • 1/4 cup confectioners’ sugar


  • Preheat the oven to 350 degrees F. Line an 8X8 pan with parchment paper or grease with cooking spray.
  • In a medium bowl whisk together the almond flour, oat flour, cinnamon, baking soda and salt.
  • In a separate bowl whisk together eggs, coconut oil, coconut sugar, maple syrup, lemon juice, yogurt and almond extract.
  • Pour the wet ingredients into the try and mix until just combined. Bake for approximately 25 minutes. Check to make sure a toothpick comes out clean.
  • While the cake is baking prepare the frosting. Heat the blueberries over low heat in a small saucepan stirring with a spoon until you start to see their juice. Mix the all of the ingredients together until combined and strain the juice so that you’re only adding the juice to the yogurt. Mix until combined.
  • Once the cake has baked, let cool and frost. Top with the left over blueberries and  enjoy!
  • Store covered in the fridge.
Keyword lemon cake; blueberry lemon cake

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