Blueberry Lemon Yoghurt Cake Recipe

Introduction

This Blueberry Lemon Yoghurt Cake is a delightful blend of tangy lemon and sweet blueberries, perfect for any occasion. Moist and tender, it’s easy to make and bursts with fresh fruit flavor in every bite.

Ingredients

• 375 g / 12 oz blueberries, fresh, divided (about 3 punnets) (see Note 1 for frozen)
• 1 tbsp plain flour (all-purpose flour)
• 1 1/4 cups / 275 g white sugar (preferably caster or superfine)
• 2/3 cup / 165 ml vegetable or canola oil
• 2 eggs
• 1 ½ tbsp grated lemon rind
• ¼ cup / 65 ml lemon juice
• 1 cup / 250 g plain yoghurt (Greek yoghurt recommended)
• 2 ¼ cups / 335 g plain flour (all-purpose flour)
• 4 tsp baking powder (see Note 2 for baking soda / bicarbonate of soda)
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 200°C / 390°F (standard) or 180°C / 350°F (fan/convection). Grease a 22 cm / 9” springform pan with butter and line the base with baking paper.
2. Step 2: Rinse the blueberries and shake off excess water without patting them dry. Set aside about one-third of the blueberries for the topping. Toss the remaining blueberries in the tablespoon of plain flour and set aside.
3. Step 3: In a large bowl, whisk together the sugar, oil, eggs, lemon rind, lemon juice, and yoghurt until well combined.
4. Step 4: Sprinkle the plain flour, baking powder, and salt over the wet ingredients. Whisk gently until just combined; it’s okay if there are a few small lumps. Fold in the floured blueberries along with any loose flour left in the bowl.
5. Step 5: Pour the batter into the prepared pan and scatter the reserved blueberries on top. Place in the oven and immediately reduce the temperature to 180°C / 350°F (standard) or 160°C / 320°F (fan/convection). Bake for about 50 minutes or until a skewer inserted into the center comes out clean.
6. Step 6: Remove the sides of the springform pan and cool the cake on a wire rack. Once fully cool, remove the base. Sprinkle with icing sugar before serving.

Tips & Variations

• If using frozen blueberries, do not thaw before mixing to prevent excess moisture from thinning the batter.
• For a dairy-free version, substitute yoghurt with coconut yoghurt and use a plant-based oil.
• Add a teaspoon of vanilla extract to enhance the flavor complexity.
• Try using lemon zest from organic lemons to avoid any waxy or bitter taste.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for 3–4 days. Reheat slices gently in the microwave if preferred warm. This cake also freezes well; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but it’s best not to thaw them before mixing to avoid adding excess moisture, which can affect the cake’s texture.

What can I substitute for plain yoghurt?

You can substitute plain yoghurt with Greek yoghurt for a creamier texture or use a dairy-free yoghurt alternative if you prefer a vegan or dairy-free cake.

Blueberry Lemon Yoghurt Cake Recipe

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★★★★★

4.8 from 59 reviews

• Author: Ethan
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

This moist and tangy Blueberry Lemon Yoghurt Cake is perfect for a delightful afternoon treat or dessert. Bursting with fresh blueberries and infused with the bright flavors of lemon zest and juice, this cake combines Greek yoghurt’s creaminess with a light crumb, making it both flavorful and tender. Easy to prepare with a simple mix-and-bake method, it’s finished with a dusting of icing sugar for a touch of sweetness.

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Ingredients

Scale 1x2x3x

Blueberries

• 375 g / 12 oz fresh blueberries (divided into 3 punnets; note frozen blueberries can be used instead)

Wet Ingredients

• 1 1/4 cups / 275 g white sugar (preferably caster or superfine)
• 2/3 cup / 165 ml vegetable or canola oil
• 2 eggs
• 1 ½ tbsp grated lemon rind
• ¼ cup / 65 ml lemon juice
• 1 cup / 250 g plain yoghurt (Greek yoghurt recommended)

Dry Ingredients

• 1 tbsp plain flour (all purpose flour)
• 2 ¼ cups / 335 g plain flour (all purpose flour)
• 4 tsp baking powder (can substitute with baking soda or bicarbonate of soda)
• Pinch of salt

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 200°C / 390°F (standard) or 180°C / 350°F (fan/convection). Grease a 22 cm / 9-inch springform pan with butter and line the base with baking paper to prevent sticking.
2. Prepare Blueberries: Rinse the blueberries under cold water and gently shake off excess water but do not pat dry to avoid damaging the fruit. Reserve about one-third of the blueberries to top the cake later. Toss the remaining blueberries with 1 tablespoon of plain flour to coat evenly and set aside; this helps prevent them from sinking in the batter.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the sugar, vegetable or canola oil, eggs, grated lemon rind, lemon juice, and plain yoghurt until well combined and smooth.
4. Add Dry Ingredients: Sprinkle the 2 ¼ cups of plain flour, baking powder, and a pinch of salt over the wet mixture. Whisk gently until just combined; some small lumps are acceptable for a tender crumb. Carefully fold in the floured blueberries along with any loose flour in the bowl to evenly distribute the fruit.
5. Assemble and Bake: Pour the batter into the prepared springform pan, smoothing the top with a spatula. Scatter the reserved blueberries evenly over the surface of the batter for a beautiful topping. Immediately place the cake in the oven and reduce the temperature to 180°C / 350°F (standard) or 160°C / 320°F (fan/convection). Bake for approximately 50 minutes, or until a skewer inserted near the center comes out clean.
6. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan on a wire rack. Once cooled, remove the sides and then the base of the springform pan. Lightly dust the top with icing sugar before slicing and serving to add a touch of sweetness and elegance.

Notes

• Frozen blueberries can be used instead of fresh; do not thaw before adding to batter to help prevent color bleed.
• If using baking soda instead of baking powder, ensure an acidic ingredient is present; lemon juice in this recipe suffices.
• Do not overmix the batter to avoid developing gluten which can make the cake dense.
• Using Greek yoghurt gives a richer texture, but plain yoghurt can be substituted if needed.
• Letting the cake cool completely before removing from the pan helps maintain its structure and prevents breaking.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western/European

Keywords: blueberry lemon yoghurt cake, blueberry cake, lemon cake, yoghurt cake, easy baking recipe, springform pan cake, fruity dessert