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. 😂
This is delicious!
Thanks so much Kendall!
LOVE this recipe I use it to make muffins usually get 14-15 so easy and delicious!
Oh that’s great to know Seemi!
Another outstanding Nagi recipe! 5 stars! I ran out of all purpose flour, so I used 1 cup of almond flour. I only had frozen mixed berries, so used that. I baked in my countertop toaster oven because I didn’t want to hear the house from the oven. Turned out great!
That’s awesome Michelle!
OMG this recipe is amazing! Moist and absolutely delicious. I used frozen blueberries and melted butter instead of oil.
FABulous!
Another great recipe Nagi, everyone loved the cake. I reduced the sugar to 200g and it was still very delicious! Thank you!
Thanks so much Dorothy! – N x
Hi Nagi, I want to make this cake for a kid birthday and ned to use fondant. What type of frosting do you suggest between layers. Can I use cream cheese frosting as the child does not like to sweet.
Thanks, Rose
Hi Rose, you could use cream cheese frosting or buttercream ☺️
Hi Nabi, thank for your reply. I forgot to ask you if is ok to use Grapeseed oil?
Hi Nagi, could I use sour cream instead of Greek yoghurt please? Thanks!
Hi Clarice, I haven’t tried but I imagine this would work fine!
So delicious like all your other recipes, definitely one to make again. Awesome as always Nagi!
Thanks so much Jo!
I made this last night with the help of my 3 year old. These one bowl recipes are fun for her (and have a certain level of guaranteed success) 😉
Typically I follow recipes as written the first time, and then subsequently tinker with the ingredients making “improvements” – no improvements necessary here!
That being said, I did make muffins instead of a cake, so my daughter could easily share with her friends. The recipe makes 12 generous muffins (I used cupcake liners for easy cleanup) – you can fill the tins up pretty full as it doesn’t rise as much as a sponge cake would. The bake time was 25 min. (internal temp 95º C)
We are DEFINITELY making this again. Thank you so much for your delicious and accessible recipes!
x
That’s great to hear Erin! I love that you involve her in the kitchen!
I substituted logan and young berries, it was moist and lasts for ages if you don’t have too many people around to eat it!!!
I’ve made this cake and love cake but, both have sunken in the middle after removing from the oven.
Can you please tell me what I did wrong? I’ve used avocado oil. Thank you.
Hi Nina! Avocado oil should be fine… any chance your baking powder is past its due date?? Also, was it cooked through??? N x
Thank you for the reply. Yes, I baked them enough and baking powder is fresh. The only thing I might did wrong would be in measuring the flour. Maybe I used too much. This time I’ll weight it. Thank you so much for all the delicious recipes.
Hi Nagi.
Would it be ok to use sunflower oil ? I live 12 kms from the shops & want to make it this morning.
That will be fine Linda! 🙂 N x
What size pan? Can I use a 9 inch cake pan?
HI Judy – cake pan size is in the recipe! N x
Can i use olive oil or will that alter the taste?
If it’s a mild one not a strong flavoured extra virgin one then it should be fine! N x
Thanks Nagi. N x
Can i use vanilla yoghurt instead of greek yoghurt?
You sure can!
thanks so much. N x
thanks so much. N x
This is the second time I have made this blueberry lemon yogurt cake. Tastes devine, so moist and whole family love it. In fact, whenever we sit down to a new meal the kids ask if it’s a Nagi recipe!!
Hi any substitute for blueberries . Here we get only dried blueberries no frozen. What can I use
Other berries!!
Thank you for your recipe. So light and moist will bake again.
That’s great! So pleased you enjoyed this Jade – N x
I’ve done 2 of them. The recipe is so good! Fluffy and wetty, a perfect breakfast or dessert to go!
I reduced sugar to 1 cup, as my yoghurt was sweetened.
The only thing, the time of baking was less then 40 min, I guess it depends on the oven.
Thank you so much! I’ll write it in my cooking book.