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
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Cinnamon Swirl Bread – easy, no yeast!
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Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast
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Whole Orange Cake – super easy and yes, with whole oranges!
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Savoury Cheese Muffins or Cornbread Muffins (personal fave😇)
And more blueberry recipes
In case you’re lucky enough to be overloaded with blueberries…
-
Blueberry Muffins – moist!
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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. 😂
Yogurt tanginess cuts through sweetness thereby balancing flavours.
I have made this once and it is sensational. Cannot forget how gorgeous it is and everybody loved it. Just cooked it again looks great but for some reason the second time round the blueberries I added on top have sunken in completely. Csnt see then! Haha baffled. Thank you so much for the recipe nagi xx
Made this yesterday. Absolutely delicious, light, moist and fluffy. Thank you Nagi!
Hi Nagi, can I substitute raspberries and blackberries for the blueberries, or will I need to add more sugar if I do?
Hi Amanda, I find raspberries to be softer, whilst I’m sure you could do it, I haven’t actually tried! N x
Can I use butter instead of canola oil? If so, how much butter?
Hi Lucy, unfortunately it will affect the final texture of the cake if you sub out the oil – N x
What a simple and delicious cake! For some reason this took me ages to cook despite all the other recipes being spot on with time, this one took a lot longer. It didn’t matter though because it was incredibly moist and delicious. Needs no accompaniments! I am slowly making my way through all the cakes and have loved the all!
Made this cake before and always comes out well. Decided to bake a cake on the spur of the moment but, of course, didn’t have lemons or blueberries (damn these late night cravings) so I used double cream guava yoghurt instead. Came out fabulous and tasted even better the next day when the guava flavour was even more pronounced. Will try again using cinnamon stewed guava
Thanks for a fantastic cake recipe. I’ve made this twice now, and it has become the most eagerly requested dessert!! People of all dessert persuasions have loved this.. Finally a dessert that pleases all the fickle tastes at the table..
I did change the oil to be a Lemon-Infused olive oil from Cobram Estate. I also found that each time it needer longer to cook in my fan-forced convection oven…. about 70 – 80 minutes.
Each time I made it with fresh blueberries grown just a couple of km’s down the road at Gravelly Beach in Tassie.
Hi nagi . My husband found that it is not sweet enough for him can I add more sugar for next time🤣 ? I’m happy with it delicious and healthy as well most of all your recipe I try they all good 😘thank you for sharing your recipe
My husband made this for us for afternoon tea! WOW! Absolutely loved it and we were still enjoying it 5 days later heated up with icecream!
Have made this twice now – so simple and very tasty, served with dollop cream and it was a big hit – and it’s even half healthy!
This cake is beyond glorious – we thought we eating baked cheesecake. So quick to make, so light, and so easy to bake. This could be served in cafes! Thanks Nagi
So I don’t have a springform pan but have a Pyrex glass 9×9 ( or maybe it’s 8×8) pan…hoping that’ll still work!
So just made it and am happy to report my Pyrex glass square dish was fine, I did have to cook it for another 10 min. I was worried cause man, this cake really did rise..but in the end came out exactly as the photos. Just so others know, I was able to use half sugar and half Splenda ( trying to watch my sugar intake). And i used zero percent fat Liberte brand Greek yogurt. The Greek yogurt ( in my opinion is likely better cause regular yogurt is too watery ). Another fantastic and easy recipe!
can I use fat free plain greek yogurt for this recipe?