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; 1 tbsp plain flour; 1 1/4 cups / 275g white sugar; 2/3 cup / 165ml vegetable oil; 2 egg; 1 ½ tbsp lemon rind; ¼ cup / 65 ml lemon juice; 1 cup / 250 g PLAIN yogurt; 2 ¼ cups / 335g plain flour; 4 tsp baking powder; Pinch salt

User Reviews

4.9

233 reviews

Excellent

Prep Time
10 mins
Cook Time
50 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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Blueberry Lemon Yoghurt Cake features blueberries folded into a batter enriched with yogurt, lemon juice, and lemon rind. The batter produces a moist crumb with bright citrus notes and a balance of sweetness and tartness. The cake is topped with additional blueberries and baked until a skewer inserted comes out clean, resulting in a tender, fruity dessert suitable for teatime or casual gatherings.

Description

The Blueberry Lemon Yoghurt Cake starts by mixing blueberries with flour to prevent sinking during baking. The batter is composed of sugar, vegetable oil, eggs, lemon rind, lemon juice, and plain yogurt, creating moistness and a light citrus flavor. Combined with flour, baking powder, and a pinch of salt, the batter is gently mixed to retain some lumps, then stirred with the floured blueberries. The cake is baked in a greased and lined springform pan, initially at a higher temperature before reducing heat to gently finish baking. Additional blueberries on top provide bursts of freshness. The result is a moist, tender cake with an aromatic lemon and blueberry profile. It keeps well for several days when stored airtight at room temperature and also freezes well. Options for frozen blueberries and alternative leavening agents are noted, allowing for flexibility in preparation.

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Ingredients

Servings

Blueberries:

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

Wet:

1 1/4 cups / 275g white sugar , preferably caster / superfine
2/3 cup / 165ml vegetable oil or canola oil
2 egg
1 ½ tbsp lemon rind grated
¼ cup / 65 ml lemon juice
1 cup / 250 g PLAIN yogurt 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 salt

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Instructions

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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

When using frozen blueberries, do not thaw; instead, toss in flour while frozen to prevent them sinking in the batter.
This cake can use baking soda in place of baking powder but requires quicker baking to manage the reaction with lemon and yogurt.
Store the cake in an airtight container at room temperature for 2 to 3 days; it remains good up to 5 days.
The cake freezes well; thaw completely before serving at room temperature.