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This beautiful lemon blueberry greek yogurt cake is incredibly light and moist, filled with protein and fiber-rich ingredients and naturally gluten-free. It’s the perfect cake for summer that you will keep coming back to season after season.
You guys. I’m trying to contain my excitement over sharing this incredible cake recipe with you(!!). I’ve been aspiring to create a cake like this while summer berries are at the height of their season, and the final product has exceeded my aspirations ten fold.
It’s also perfect timing with Father’s Day coming up this weekend! What are your plans? Grilling out? Catching a ball game? Fishing?! So many fun, family-friendly options. I think we’re catching a Rays baseball game followed by a cook-out. My Dad is thankfully SUPER easy to please. As long as he has a 15-minute window to pass out in the recliner with a Corona in hand, he’s a happy camper.
Whatever your plans may be, Daddio definitely deserves this wholesome, delicious cake that will totally fool his taste buds into thinking it’s something much more decadent.
To achieve the optimal texture, we use a mix of nutritious oat flour and almond meal. This duo makes the cake superiorly moist, yet ultra light and fluffy. Almond meal is one of my favorite flour-alternatives to bake with, as I absolutely love it’s nutty flavor, delicate undertones and the incredible texture it lends to baked goods.
We also add a generous amount of creamy Greek yogurt to provide additional protein and moisture. Each bite practically melts in your mouth.
The rich creamy frosting is made of reduced fat cream cheese and again, our MVP, Greek yogurt! Cream cheese frosting is a MUST for me on most cakes and cupcakes. I absolutely love that this one is enhanced with extra protein and considerably lower in fat than most. It’s smooth and velvety with delicate flavors of crisp lemon and warm vanilla. I could literally slather this stuff on just about ANY-thing. 
As far as the topping, use any type of berry you like! Or a variety of whatever sounds best. I’m partial to the sweetness of blueberries, and love that they add a burst of freshness to each bite. They’re also a fantastic compliment to lemon, but strawberries, raspberries or blackberries would also be delicious.
And to add even more versatility, this gorgeous cake can double as dessert one night or brunch the next morning! I’m a total sucker for eating cake for breakfast so I fully support either decision. As long as I get an invite 😉
Summer dessert: covered!
I hope you guys love love love this cake as much as I do. If you make it, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations!
Gluten-Free Lemon Blueberry Greek Yogurt Cake
Ingredients
- 3 eggs
- 3/4 cup Truvia baking blend or granulated sweetener of choice
- 1/3 cup coconut oil melted and cooled
- 1 tsp vanilla extract
- 3/4 cup 0% fat plain Greek yogurt
- 1/2 cup unsweetened almond milk
- 2 tsp freshly squeezed lemon juice
- 2 tbsp lemon zest
- 2 cups oat flour
- 1 1/2 cup almond meal
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- **Cream Cheese Greek Yogurt Frosting**
- 7 ounces reduced fat cream cheese softened
- 3/4 cup 0% fat plain Greek yogurt
- 1/2 cup + 2 tbsp powdered sugar
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Optional topping: fresh berries of choice additional lemon zest
Instructions
- Preheat oven to 350 degrees F. Lightly grease two 9-inch cake pans.
- In the bowl of an electric mixer, add eggs and Truvia. Beat on medium speed until combined. Add coconut oil, vanilla extract, Greek yogurt, almond milk, lemon juice and zest. Beat again on medium speed until smooth.
- In a large bowl, whisk together oat flour, almond meal, baking powder, baking soda and salt.
- Add in half of the dry ingredients to mixer and mix on low speed until combined. Add in the other half of the dry ingredients and mix on low speed again until just combined.
- Divide batter evenly among the two prepared cake pans and smooth top with a rubber spatula. Bake for 23-27 minutes or until toothpick inserted in the middle comes out clean with just a few crumbs attached. Cool cake in the pans for 30 minutes, then invert cakes on a wire rack, removing from the pans and allowing to cool completely.
- Once cakes have cooled completely (about 1 hr), begin preparing the frosting. In a medium bowl, beat cream cheese and yogurt until smooth and creamy. Slowly add in powdered sugar, lemon zest and vanilla and mix on low speed until well combined.
- Flip one half of the cake over and spread with half the amount of frosting. Place the other half of the cake on top (right side up) and spread with remaining frosting. Top with fresh blueberries and additional lemon zest.
Notes
You can also bake this cake into cupcakes (or muffins without the frosting). They will make about 14-16 cupcakes depending how full you fill the muffin tins.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Join the conversation:
Cooking or baking anything special this weekend?
What’s your favorite summer berry?
What can you substitute for the coconut oil?
Could this be made with plant based yogurt?
Yes, definitely! Enjoy!
i made this for my birthday and it was AMAZING!! i don’t think i’ve baked anything so good before !! did it with strawberries ! i think im gonna have to make this every week !!!!!! thank u so much for this recipe