Blueberry Lime Yogurt Cake


I cannot believe it is about to be September already. I’m not complaining though; I love the fall but I do enjoy the produce that comes with summer. I recently went to a blueberry farm near my house and gathered way too many blueberries and figured this would be a perfect time to try out a new cake! Say hello to my new favorite summer cake: The Blueberry Lime Yogurt Cake!

I made a small version of this cake only because I can never finish a big cake by myself but you can make this in a variety of sizes. I used a recipe from BBC to make this but made a few minor changes.


For the cake:

1 cup butter, at room temperature

1 1/2 cup sugar

2 1/4 cups flour

1 tsp baking powder

1/2 teaspoon baking soda

1/2 tsp salt

1 1/2 Tbsp. organic lime zest (2 large limes)

3 large eggs

1/3 cup fresh-squeezed lime juice (2 large limes, use the same ones you grated)

1 cup plain Greek yogurt

For the Blueberry Filling

3 Cups Fresh or Frozen Blueberries

2 Tbsp flour

3 Tbsp lime juice

1/4 cup cane sugar

For the Frosting

2 packages 8 oz cream cheese, at room temperature

1 cup heavy whipping cream

1 1/2 cup icing sugar


Prepare the blueberry filling first because it will need to cool before putting it on the cake. In a small pot mix the flour, lime juice, sugar and blueberries. Heat to a simmer on medium for about 5 to 10 minutes or until sauce is thick and turned translucent.

In a large mixing bowl, beat the butter and sugar together until fluffy. Add the eggs one at a time and beat after each. In another bowl mix together the flour, baking powder, baking soda and salt. In another bowl mix together the yogurt, lime juice, and lime zest. Once all mixed together add 1/3 of the dry and wet ingredients at a time until fully combined. The dough should be thick and not watery.

Add the batter to your baking pans, making sure to grease or coat with butter to prevent sticking. Bake at 350F for 45 minutes or until golden brown. Let the cake cool completely before frosting.

To prepare the cream cheese frosting, whip cream cheese and sugar until smooth and silky. Once finished you can assemble your cake. I decided to do an open faced cake because I love seeing the layers. I placed the cream cheese on the middle layer and then the blueberry filling on top. However, you can assemble this however you like!

Let me know what summer cakes you have been making!



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