Lemon Blueberry Smoothie Cake

This Lemon Blueberry Smoothie Cake is the best of both worlds; fresh and fruity like your morning smoothie, with the cozy softness of a homemade cake. Perfect for brunches, tea time, or when you just need something bright and beautiful.

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Prep Time 15

Cook Time 35

Resting Time 10

Total Time 1

Servings: 4

Course: Cake, Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

1 cup All-purpose flour Sifted
1/2 tsp Baking soda
1/2 tsp Baking powder
1/4 tsp Salt
1 Egg Room temp
1/2 cup Sugar You can use coconut sugar
1/4 cup Greek yogurt Adds creamy tangy texture
1/4 cup Milk any kind Almond milk works great too
1/4 cup Vegetable oil Or melted coconut oil
1 tsp Vanilla extract
1 tbsp Lemon juice Freshly squeezed
1 tsp Lemon zest
3/4 cup Blueberries Fresh or frozen lightly floured

Equipment

1 Mixing Bowl For wet and dry ingredients
1 Whisk or mixer To combine batter evenly
1 Cake Pan (8") Lightly greased or lined
1 Zester For fresh lemon zest

Method

Preheat & Prep: Preheat oven to 350°F (175°C). Grease or line your 8" cake pan.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Blend Wet Ingredients: In a separate large bowl, whisk egg, sugar, yogurt, milk, oil, vanilla, lemon juice, and lemon zest until smooth.
Combine: Gently fold the dry ingredients into the wet mixture. Don’t overmix—just until no streaks remain.
Add Blueberries: Toss blueberries in a bit of flour (to prevent sinking) and fold into the batter.
Bake: Pour batter into your prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool & Glaze (Optional): Let the cake cool in the pan for 10 minutes, then transfer to a rack. Dust with powdered sugar or drizzle with lemon glaze if desired.

Notes

For a tangier twist, add a few spoonfuls of blueberry jam to the batter before baking; just swirl it through.
This cake stores beautifully in the fridge for up to 3 days (if it lasts that long).