Gâteau au Yaourt aux Myrtilles et Citron: The Ultimate French Yogurt Cake Guide

Looking for a dessert that’s light, moist, and bursting with fresh, fruity flavor? The Gâteau au Yaourt aux Myrtilles et Citron—or Blueberry Lemon Yogurt Cake—is a classic French treat that checks all the boxes. This simple yet elegant cake combines the tang of lemon with the sweetness of blueberries and the creaminess of yogurt for a dessert that’s as versatile as it is delicious.

More than just a treat, this cake is part of French culinary tradition. It’s often the first recipe children learn to bake, thanks to its simplicity. The yogurt pot was traditionally used to measure the ingredients—making this a rustic, no-fuss recipe. If you’re interested in the cultural origins of this dessert, check out this article on the history of French yogurt cake.

Beyond its history, this cake also earns points for its health benefits. Thanks to the use of blueberries, which are packed with antioxidants, and yogurt that’s rich in protein and probiotics, this cake offers a nutritious profile. Curious about the full health benefits? Take a look at this guide on the health benefits of blueberries.

Why You’ll Love This Cake

• Easy to make with basic pantry ingredients
• No mixer required—just bowls and a whisk
• Perfect texture—moist, fluffy, and tender
• Naturally sweet from fruit
• Customizable for gluten-free or dairy-free diets

Ingredients Breakdown

Each ingredient in this cake serves a purpose. Here’s a look at what goes into making the perfect Gâteau au Yaourt aux Myrtilles et Citron:

• Yogurt: Adds moisture and softness
• All-purpose flour: The structural base
• Baking powder: Creates a light, airy crumb
• Eggs: Provide richness and binding
• Sugar: Just enough sweetness to complement the lemon
• Vegetable oil: Keeps it tender longer than butter
• Lemon zest and juice: Adds a fresh citrus aroma
• Blueberries: Provide pops of sweetness and color
• Vanilla extract (optional): For depth of flavor
• Salt: Enhances all the flavors

Want to learn the best way to zest a lemon without bitterness? Visit this tutorial on how to zest a lemon properly.

Equipment You’ll Need

To make this cake, all you need are a few simple tools:

• Mixing bowls
• Whisk or spoon
• 9-inch round or loaf pan
• Microplane or zester
• Cooling rack
• Baking parchment (optional)

Step-by-Step Instructions

1. Preheat the oven to 180°C (350°F) and grease your baking tin.
2. In a large bowl, mix the yogurt, sugar, and eggs until smooth.
3. Add the lemon zest and juice, and whisk again.
4. Stir in the oil and vanilla extract.
5. In another bowl, mix the flour, baking powder, and salt.
6. Combine the dry and wet ingredients, folding gently.
7. Toss the blueberries in a little flour and fold them into the batter.
8. Pour into the prepared pan and smooth the top.
9. Bake for 35–40 minutes or until a toothpick comes out clean.
10. Let it cool in the pan for 10 minutes, then transfer to a rack.

Storage & Freezing Tips

• Store at room temperature for up to 3 days
• Refrigerate in an airtight container for up to 5 days
• Freeze individual slices wrapped tightly for up to 2 months

Flavor Variations

Make this cake your own with these creative ideas:

• Substitute blueberries with raspberries or blackberries
• Add poppy seeds or shredded coconut
• Swirl in lemon curd for added richness
• Top with a lemon glaze or streusel crumble

Nutrition Overview

A standard slice provides:

• Around 220–250 calories
• Healthy fats from yogurt and oil
• Natural sugars from fruit
• Optional to reduce sugar or use whole wheat flour for a healthier version

Serving Suggestions

• Dust with powdered sugar for a classic finish
• Add a lemon drizzle glaze for extra zing
• Serve with Greek yogurt, whipped cream, or fruit sorbet
• Great with tea, coffee, or brunch spreads

Occasions for This Cake

• Afternoon tea
• Garden parties
• Birthday celebrations
• Potlucks or picnics
• Brunch buffets

Baking Mistakes to Avoid

• Don’t overmix the batter—leads to toughness
• Don’t skip coating the blueberries—they’ll sink
• If the cake sinks, it’s often underbaked—check with a skewer
• Make sure the baking powder is fresh

Frequently Asked Questions

Can I use frozen blueberries?
Yes! Just toss them in a bit of flour to prevent them from sinking.

Why is my cake too dense or dry?
Overmixing or using too much flour can cause this. Use a light hand and measure ingredients carefully.

Can I replace yogurt with Greek yogurt?
Yes, Greek yogurt adds more creaminess and protein.

How do I make it dairy-free?
Use plant-based yogurt (like soy or almond) and neutral oil.

Why did my cake sink in the middle?
Usually from opening the oven too early or underbaking. Stick to the timing and test with a skewer.

Final Thoughts

The Gâteau au Yaourt aux Myrtilles et Citron is more than just a cake—it’s a comforting classic that blends French tradition with modern freshness. With its easy method and endless variations, this cake is perfect for bakers of all levels. Don’t hesitate to make it your signature dessert!

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