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Blueberry Lemon Yoghurt Cake
4.9 from 233 votes

Blueberry Lemon Yoghurt Cake

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
  4. Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
  5. 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.
  6. 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.

Nutrition Information

Serving 131g Calories 354cal (18%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 354

% Daily Value*

Serving 131g
Calories 354cal 18%

* Percent Daily Values are based on a 2,000 calorie diet.