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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
