Super quick to whip up, this ultra moist Blueberry Lemon Yoghurt Cake is loaded with fresh blueberries and bright lemon flavours. This is a lovely cake for all occasions!
Yoghurt keeps the cake moist and adds a lovely tang too. This is the same batter I also use for this Lemon Cake and Strawberry Cake.
Sneaking in a quick blueberry recipe before the prices start hiking up again!! I get childishly excited when berries come into season. Specifically, blueberries. Raspberries never seem to be a bargain – or is it just me?? You’ve never seen a raspberry specific recipe on my site for exactly that reason. Also because, to be honest, raspberries sold in shops here in Sydney are not that great. Too tart, no juicy enough and not much flavour. My only memory of truly great fresh raspberries here in Australia was in Tasmania.
So for me, raspberries are typically reserved for decorative purposes only. Used sparsely.
Blueberries, on the other hand…. when they are in season, they are so great! Juicy, sweet, plump, and just begging to be popped into your mouth by the handful.
OR – loading up a cake with them. 🙂
Specifically, this lovely Blueberry Lemon Yoghurt Cake that is astonishingly quick to make. No creaming butter, it’s a dump-and-mix-with-a-wooden-spoon cake.
The “secret ingredient” in this recipe – albeit not so secret because it’s in the recipe name – is yoghurt. That’s what makes this cake so incredibly moist. It’s not the yoghurt itself that makes the cake moist. The reason yoghurt in cake / muffins etc makes the crumb moist is because the more flour in a batter, the drier the cake is (all other things being equal). Yoghurt thickens the batter, meaning less flour is required to make the batter thick enough to allow the baking powder to make the cake rise.
In this particular case, the yoghurt makes the cake moist and the sourness adds to the bright lemony flavours!
This cake is loaded with blueberries. 3 whole punnets (375g/12 oz). It’s as much as I could pack into it without compromising the rise of the cake.
This Blueberry lemon Yoghurt Cake is a complete and utter celebration of blueberries being in season because at no other time of the year will you find me making this with fresh blueberries. But don’t worry! This is great made with frozen too, I made this one in the photos with frozen blueberries, and I’ve included directions in the recipe. – Nagi x
More afternoon tea favourites
- Cinnamon Swirl Bread – easy, no yeast!
- Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast
- Apple Muffins or Apple Cake
- Whole Orange Cake – super easy and yes, with whole oranges!
- Raspberry Bars or Strawberry Bars
- Savoury Cheese Muffins or Cornbread Muffins (personal fave😇)
And more blueberry recipes
In case you’re lucky enough to be overloaded with blueberries…
- Extra Fluffy Blueberry Pancakes
- Blueberry Lemon Loaf with Lemon Glaze
- Blueberry Muffins – moist!
- Blueberry Cheesecake Bars
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Blueberry Lemon Yoghurt Cake
Ingredients
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
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!
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
LIFE OF DOZER
No blueberry cake for Dozer. So he shredded a toy instead. 😂
Hi Nagi,
Quick question – blackberries are delicious at the moment – do you think they would work well in this amazing looking recipe? Cheers L
Thank you for another fabulously easy and deeelishus cake!
You’re so welcome Diane!! N x
I’ve made this cake before and it was delicious !
Do you think I could use sour cream instead of yoghurt? I don’t have yoghurt but really want to make this.
Oh my! This is the best cake ever! Quick and easy but very
impressive and full of juicy blueberry flavour. My ‘go to’
cake receipe.
Hi Nagi,
I was wondering if it would be ok to substitute butter instead of oil.
Thanks,
Not for this recipe sorry Allison – butter and oil are different when baking cakes and will change the texture (it won’t be as moist) – N x
Hi Nagi, I have made this cake numerous times and it is always very well received. Thank you.
A quick question though will this work in a Bundt tin? I would like to bake it tonight for a bbq tomorrow.
So delicious! Everyone who tasted it had asked me for the recipe. Will 100% be making again! Didn’t have canola or vegetable oil so used coconut oil instead and it was fine. Definitely didn’t cook in 50 minutes though. Took about an hour and 15 but worth the wait
Hi Nagi,
I have tried and followed your blueberry lemon yogurt cake recipe. Apparently, my cake texture does not turn out ‘cake’. It turns out like ‘chewy and smooth’ texture 🙁 Any idea why? Thanks for your kind advice!
Hi Lim – check your baking powder is in date – sounds like it’s not rising! N x
Hi Nagi, yes is in date still, expiry in 2022.
I made this cake came out perfectly. I didn’t have enough strawberries but I added some blueberries. It was nice and soft baked for 60 minutes.
Hi!
This is sooo good and easy to make!
I’d like to make this but as muffins. How would I adjust the temp and bake time?
I love this cake but it does.not come out so “yellow”…It is dark inside…not sure what to do?
I made this for Father’s Day. It received rave reviews from all around the table and even messages the next day from mum and dad to tell me how yummy the left overs were. It took about 15 minutes longer to cook in mum’s oven than the recipe says but was worth the wait ☺️
Hi Nagi, I tried making this exact recipe but only change is using a 9×5 loaf pan (all I have at home). I baked for 1 hour 10 mins) and the very center doesn’t cook. Any advice for next time?
Hi Vivian, that doesn’t sound right – is your oven thermostat definitely working? If so, you may just need to cook a little longer if your oven runs on the cool side. N x
I tried the recipe but my cake was really pale. Followed recipe to the T. Have to baked for 1hr
Hi Jin, sounds like your oven may run on the cooler side, try turning up the heat slightly or cooking for slightly longer. N x
Have made this and it is yummy!
Is there any difference if you use self raising flour as opposed to plain flour + baking powder???
Hi Liz, no difference really – they are the same thing! N x