Blueberry Lemon Yoghurt Cake

Name: Blueberry Lemon Yoghurt Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12 serving
Ingredients: 375 g / 12 oz blueberries, fresh; 1 tbsp plain flour; 1 1/4 cups / 275g white sugar; 2/3 cup / 165ml vegetable or canola oil; 2 eggs; 1 ½ tbsp grated lemon rind; ¼ cup / 65 ml lemon juice; 1 cup / 250 g plain yoghurt; 2 ¼ cups / 335g plain flour; 4 tsp baking powder; Pinch of salt

User Reviews

4.9

411 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
12
Calories
354 kcal
Course
Dessert, Cake, Baked Goods
Cuisine
American

Blueberry Lemon Yoghurt Cake

Kai Walton

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An incredibly moist cake that's bursting with fresh blueberries and bright lemon flavours, this is astonishingly quick to make! This cake is not overly sweet, so if you have a sweet tooth, add an extra 1/4 cup of sugar. Recipe VIDEO below.

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Ingredients

Servings

Blueberries:

375 g / 12 oz blueberries, fresh , divided (3 punnets) (Note 1 for frozen)
1 tbsp plain flour (all purpose flour)

Wet:

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

Dry:

2 ¼ cups / 335g plain flour (all purpose flour)
4 tsp baking powder (Note 2 for baking soda / bi carb)
Pinch of salt

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Instructions

Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper.
Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
Place in oven, TURN DOWN to 180C/350F (standard) or 160C/320F (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.
Sprinkle with icing sugar (powdered sugar). Serve!

Notes

FROZEN BLUEBERRIES: Use frozen, do not defrost, they will weep into the batter. Measure the blueberries, break them up if clumped and pop them back into the freezer in a bowl. Get the 1 tbsp of flour ready. Mix up the batter, then take the blueberries out of the freezer, take out 1/3, toss remainder in flour. Stir into batter, then continue with recipe.
BI CARB / BAKING SODA: This cake can be made with 1 1/2 tsp baking soda in place of the baking powder. But you need to move fairly quickly once it is mixed into the batter because all that lemon juice and yoghurt activates the baking soda quite aggressively. It looks and tastes the same.
This Blueberry Lemon Loaf is similar, also made with yoghurt, but the crumb is more dense because it has less flour in it. I prefer that texture for the loaf version of this cake - ideal for slicing.
STORAGE: This cake keeps very well for 2 - 3 days, I thought it was still good after 5 days. Store in an airtight container, not in the fridge. Also freezes great - defrost completely and serve at room temp.
Nutrition per serving, assuming 12 servings.