sunny lemon blueberry banana cake with greek yogurt frosting + jam
this lemon blueberry banana cake is everything you want in a spring or summer dessert—bright, fruity, tender, and sweet with a refreshing tang. it’s like a dose of sunshine.
it’s layered with creamy greek yogurt instead of traditional frosting and topped with a vibrant blueberry jam that tastes like sunshine in a spoon.
the cake itself is soft, fluffy, and naturally sweetened with ripe bananas and coconut sugar. it’s SO HEALTHY!
bonus: it’s totally gluten-free, and there’s a simple swap to make it dairy-free and vegan too.
taste + texture
imagine the moist, banana-sweet tenderness of banana bread, but lighter and airier with hints of lemon.
juicy blueberries burst in every bite, and the tangy yogurt frosting adds a creamy contrast without being overly rich.
the homemade blueberry jam is the final touch—a thick, glossy topping full of natural sweetness and real fruit flavor.
how to make it
this cake comes together with wholesome ingredients and a one-bowl method:
start with overripe mashed bananas, then whisk in eggs (or a vegan substitute), coconut sugar, coconut oil, yogurt, vanilla, lemon extract, and zest.
add in the gluten-free flour blend—oat flour, almond flour, and tapioca starch—plus baking soda, baking powder, cinnamon, and salt.
fold in blueberries tossed with a little arrowroot or cornstarch to keep them from sinking, then bake in two 8-inch pans until golden and set.
while the cake cools, simmer the blueberry jam on the stovetop with fresh lemon juice, zest, a touch of sweetener, and a little starch to thicken it up.
cool it completely before using.
once the cakes are completely cooled, spread greek yogurt on top and drizzle with jam.
you can stack the layers for a classic cake, it’s such a pretty presentation!
the vegan version
to make this cake vegan, simply swap the eggs for 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, mixed and set for 5 minutes), and use a thick dairy-free yogurt like coconut yogurt for both the batter and the frosting.
opt for maple syrup instead of honey in the jam.
why you’ll love it
storage tips
once frosted with yogurt and jam, store leftovers in an airtight container in the fridge for up to 3 days.
the jam will keep in a sealed jar in the fridge for up to a week and is delicious on toast, oatmeal, or yogurt bowls.
if you love Sunny Lemon Blueberry Banana Cake, then try these other recipes from upbeetandkaleingitblog!
Decadent Healthier No Bake Ferrero Rocher Cups
Delicious Cinnamon Apple Cream Cheese Bake
The Best No Bake Healthy Brownies with Cookie Dough Date Caramel
The Best No Bake Peanut Butter Chocolate Cheesecake
Healthy Vegan and Gluten-Free Fluffy Apple Rings
Gluten-Free Miso Banana Cake with Cinnamon Frosting (Plant-Based!)
Unreal Plant Based Chocolate Protein Cheesecake
The Ultimate Vegan and Gluten-Free Banana Cake
Healthier Vegan and Gluten Free Thin Mint Cookies
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Amazingly Vegan and Gluten-Free Flourless Brownies
are you going to make Sunny Lemon Blueberry Banana Cake!?
if you make one of my recipes, i would LOVE to see your creation!
be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
8
servings15
minutes32
minutes256
kcalAPPROXIMATE MACROS per slice (8)
256 calories
5g protein
10.1g fat
39.6g carbs
or the cake:
3 extra ripe bananas, mashed (about 1 1/4 cups)
2 large eggs
1/2 cup coconut sugar
1/4 cup coconut oil, melted or avocado oil
1/2 cup low-fat greek yogurt (or dairy-free yogurt)
1 tsp vanilla bean paste
1/2 tbsp lemon extract
1 tbsp lemon zest
1 1/4 cups oat flour
1/4 cup tapioca flour (or arrowroot starch/cornstarch)
1/2 cup almond flour
1 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
3/4 – 1 cup fresh or frozen blueberries (tossed with 1 tsp arrowroot or cornstarch to prevent sinking)
for the blueberry jam:
2 1/2 cups fresh or frozen blueberries
3 tbsp honey or maple syrup (or more to taste)
1 tbsp fresh lemon juice
zest of 1 lemon
1/2 tsp vanilla extract
1 tsp tapioca starch or arrowroot powder, mixed with 1 tsp water
1/4 cup water
topping:
1 cup greek yogurt-half for filling and half for topping
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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2 Responses
This was incredible. I only made one layer and it was the best cake I’ve eaten and so tasty. Next time I’ll add the second layer. I don’t much like typical cake but this was so delicious and with the inclusions of the blueberry jam and yoghurt on top, it will be hard not to make it every week! Thanks for a fantastic recipe
aww i am SO happy to hear that! thank you for sharing :)!