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!
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
- 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. 😂
I made this lovely cake to take to work as it was my birthday and everyone complimented me for how amazing it looked and tasted. I will recommend your recipes to my colleagues today since they all want to make the blueberry cake!
Shouldn’t THEY be making YOU a cake Natascha?!?! 😂
First off I would like to say your recipes are amazing! Your site is my go to. I want to make this recipe but only have vanilla yogurt on hand. Can I use this and if so, should I cut the sugar back? I also have sour cream if this works instead of the yogurt. Thanks so much.
Hi Valli, you can definitely use yogurt or sour cream – just add the remaining ingredients as written 🙂
Thank you! 🙂
Could you use SR flour instead of plain flour and baking powder? Sounds delicious
Hi Nicola, yes you can – but still add an extra 1 tsp of baking powder as it will need it – N x
Wow, yummy!! Having friends over on the weekend and I have put it in the freezer until then.
A small bit managed to fall into my mouth by accident, it is delicious, can’t wait to eat more!!
Haha “by accident” – I have these accidents all the time!! 😂
Hi, can you use sour cream in place of the yogurt?
Thanks
Yep! That works fine, I do that myself sometimes 🙂 N x
Hi…. Have just made this to freeze…. looks amazing ! (It did need a bit of extra time to cook through)….. Do I dust with icing sugar before freezing or after. Thanks for the recipes 🙂
Hi Lynn, after when it’s defrosted – N x
Amazing cake. Mine was huge. Such a tall cake that kept its height. So soft in the middle. It did take about 1hr10 minutes to cook for me though. Was a hot with everyone. Went well with a side of your brownies too. Yum.
Sounds perfect Carrie!
you mention the “loaf recipe” but I don’ t find it
Hi Sandra, here’s the link https://www.recipetineats.com/blueberry-lemon-loaf/
Has anyone tried a GF flour for this? If so, which one gives good results? Or almond flour?
If using frozen blueberries, how many cups!? Or can I use a combo of fresh and frozen?
Hi Amber, the same amount of frozen as fresh – 375g 🙂
Hi! My son is allergic to eggs – is there a substitute I could use in this recipe? Thanks!
You can use ground chia seeds.
Devine!! Why did ever bother creaming butter and sugar before? Thanks Nagi.
Can’t wait to try this recipe! Saw it on Facebook today. Can you sub the lemon for orange?
WOW…..delicious!
this cake is a keeper..lovely & sooo easy to make!
YES! I’m so happy you enjoyed it Lia!
Hi Nagi
I am planning to make this exciting cake to take to my relatives tomorrow and plan to have it one day later. But I realised I dont have big air tight container. can it still stay room temperature for 2 days with cling wrap cover?(I am in Sydney)
Yes definitely Koo! Enjoy!
Amazing! Truly spectacular 😍
Thanks so much Greer!
This took a lot longer to cook than suggested but it seems to have turned out ok, the taste test will happen tomorrow
Yep,I agree, it needed another 15 minutes or so, but it looks amazing, can’t wait to try it.Thanks Nagi
Hi Nagi, you have saved the day as I have more yoghurt than I can eat before going away, your recipe sounds amazing, all I need to do now is go to the shops and buy some more blueberries then make the cake. Will let you know how it turns out 🤗
I hope you love it!
I can’t wait to try this. Whenever I want to try a new recipe for a gift or for entertaining, I go to your site because I know, it will be good! I trust you. Very much so. I’m going to make this cake this weekend as a thank you gift for a friend. I can’t wait!
Aww that’s so sweet Jeni – Thanks so much ❤️
I made for Thanksgiving and now making for Christmas. Delicious! Divine!