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
- 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. 😂
Has anyone tried this with vanilla yogurt?
i don’t want to run out to the store if I don’t have to, and I can’t wait to try it!
Gosh yes! Not this exact blueberry one but the plain lemon yogurt cake (minus the lemon even!) which uses the same batter (it’s my master yogurt cake batter which is excellent for fruit based desserts, also used for strawberry cake!). It works with any flavoured yogurt. 🙂 Vanilla is ideal!
I made this today and it turned out great! I used coconut oil instead of vegetable oil, and used greek yoghurt (since that’s all I had). The cake did take an extra 10-15 minutes to cook through in the middle, but still came out moist and delicious! Thanks for the recipe 🙂
Hi Lauren, I’m so glad you loved it!! N x
Today is the fourth time I have made this cake. Always a crowd (and husband) pleaser. Thanks so much and all the best from Germany!
Thanks Nagi, this was nice and easy to make and tastes delicious. Will be making this again and cant wait to try your apple cake now.
I made a very successful gluten free version of the blueberry Yoghurt cake. I substituted 1 cup of Almond meal and 1 1/4 cup of gluten free flour. Made in a ring pan, as I do for most of my gluten free cakes, as I find the centre the trickiest bit to cook correctly.
That’s great to hear Jane!! Thanks so much for letting me know! N x
Love this recipe. Super easy to make. Made it for a friend’s BBQ for the first time and my husband requested to make one the next day for us to eat alone. 😁
G’day Nagi
I made this using gluten free flour. The taste was amazing. Downside was all due to the gluten free flour , which was it didn’t rise much (typical of GF flour) it was a little dense (typical of gluten free flour) and it sweated a little so by day 3 it tasted a little sour
Ian gluten free since birth so I have no choice but to use GF flour.
Going to try your blueberry cheese cake making it GF and will let you know
I made this and sprinkled confectioner sugar before serving. It wasnt sweet enough for me and husband so I topped it with the lemon glaze. It was amazing! We now have another favorite cake recipe. Next time I will poke the cake and melt the glaze into it. Thanks for your delicious recipes!!!
Just wondering if you have ever made your blueberry lemon Yoghurt cake with gluten free flour, or a mix of Almond meal and flour??
I haven’t sorry Jane – would love to know if you give it a go! N x
Hey Nagi, I made this (which was delicious) but I have a hankering to add chucks of white chocolate to it. Do you think it’ll work alongside the lemon? Or should I omit the lemon? Any advice would be great as I want to add white choc to your new strawberry cake recipe too!
I cant believe how simple this recipe was to make. AND tasted phenomenal. Well done Nagi xx
Wow. This is an absolutely yummy cake. I only have a smaller cake tin (8″) so it took about 20 minutes longer in the oven but still turned out so beautifully moist. The cake was starting to crack on the top but a sprinkle of icing sugar on the top dressed it up well!
Hi, can this be made as muffins?
Hi Mary, I haven’t tried with this recipe as it’s more dense than a muffin mix. Would love to know if you give it a go! N x
Loved the lemon and blueberries in this super moist cake!
I made this last week and my husband loved it! Wondering if it can be made in a loaf pan and any changes to oven temp or baking time.
Hi Susan, you can – try this one! https://www.recipetineats.com/blueberry-lemon-loaf/ N x
I made this last week and my husband loved it! Since it’s just the two of us I’m wondering if it can be made in a loaf pan? Maybe two of them? What size and how long to bake?
Hi greetings from lockdown UK. This is a fabulous recipe which I made a couple of weeks ago. However, I wanted to decrease the serving size from 12 to 9 servings. However, when I decrease The serving size it does decrease the quantities but when I press the print buttons it defaults back to serving size 12 in number. I have printed off lots of your recipes recently and decreased the serving size and this has never happened before. I thought I would mention it as I don’t know if there is a technical glitch in the serving size tool on your website. Thanks.
Beautiful and easy cake! Thanks for this wonderful recipe. I decided to make it my birthday cake and the family loved it! So amazed at how the yogurt thickened the batter and made the cake so moist. It turned out well even if I forgot to add the yogurt at the start and just tossed it in after mixing the flour and baking powder in. This is a keeper!
Hi Nagi making this today, do you have to use full ft Greek yoghurt or will reduced fat work? Also states not to refrigerate is that ok to leave out with eggs and dairy in it? Thanks. Nina
Hello, do you think I could replace the oil with melted butter? Not a big fan of oil in desserts.
Hi MK, no sorry – the oil is what keeps this cake super moist. Butter doesn’t have quite the same effect. N x