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.
After a show stopper Blueberry Cake? Try this one – 3 layers, studded with blueberries, plus a lemon cream cheese frosting!
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
Whole Orange Cake – super easy and yes, with whole oranges!
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. 😂
I made this with frozen blueberries and served it with some Greek yoghurt that I had whipped maple syrup and vanilla through. It was a delicious and a big hit with friends and family! I’ll definitely make it again.
However, a warning that it took quite a lot longer to cook than the recommended 50 minutes. I assume that it because of the frozen berries.
Has anyone made it with 4tsp baking powder, seems like its too much
I did, it was fine.
I accidentally used self-raising flour as well as the four tsp of baking powder… and it was phenomenal! Puffed up enormously then sank to basically level – so I can confirm that 4 tsp is bang-on!
I love this blueberry lemon cake recipe because it comes out well every time I bake it. It’s a great loaf/cake to make if you only have 2 hours till afternoon tea time. I love eating it warm drizzled with a tart lemon icing sugar mix to make it even more lemony.
This is a tasty cake. I followed the instructions and baked for 50 minutes. I was disappointed that the cake sank in the middle. The skewer was clean when I checked the cake (although a little moist). I used fresh blueberries.
I made this again and baked for one hour and it worked well. It is a lovely cake.
very yummy!
This cake turned out lovely and moist! But I also added 2 teaspoons of vanilla extract. Overall, a delicious recipe.
Made with 500g home grown Sylvan berries (= rasp/blackberry) OMG it’s fabulous. The fine crisp crust when the cake is warm is divine. Lasts for days in an airtight container. Y U M
So delicious would make again!
I’ve made this several times now, and when it comes out we’ll it’s a great cake. However, like all oil and yoghurt cakes, the cooking time is very sensitive to small changes in the liquid volume of the batter. Instead of a thick Greek yoghurt, I used a thinner home made yoghurt, and discovered that it was nowhere near cooked after 50 minutes. When I reduced the oil to 150cc, and increased the cooking time by 5-10 minutes, it came out just right. Likewise frozen berries will necessitate a longer bake time. Get it right, and it’s a guaranteed family favourite.
Love it! I used frozen blueberries and needed to add a good extra 30 minutes… skewer test works best! Will certainly make again. Can’t go wrong with your recipes.
Made this again this time with only one punnet of blueberries and it was fine! Had no yoghurt but subbed with sour cream – again no problem. Easy and delicious cake!
I use the Greek yogurt and the batter is too thick. Added one egg and more yogurt, and I’m hoping to get it right! 😂
Be careful you all with the type of yogurt!!
I made this with frozen raspberries (we grow them) and it turned out beautifully. I reduced the sugar to one cup but it didn’t seem to make a difference. We prefer it not too sweet.
I’ve made this cake a couple of times with both frozen and fresh blueberries… it is delicious but there is no way it bakes in 50 mins.. more like 1,5 hours for the skewer to come out clean
Can you make this as muffins? If so what would be the cooking time?
I did – popped it into my muffin tray – roughly 2 tbsps of cake batter each. It turned out superb! But I did it at 160 deg conventional oven setting and baked it for 1.5 hours. I was also lazy and used self raising flour instead of multi purpose flour, as I couldn’t be bothered to measure the baking powder. Still turned out absolutely delish!
I made them as muffins and baked them at 180°C for 30 mins. I like them slightly underdone though so maybe check them at 30mins and go from there
I made 14 patty cakes from this mixture at 190C for 25mins
Delicious and so easy! I make a lot of your recipes, all fabulous! Thank you ❤️
The cake was so yummy and a winner at our house! Thanks Nagi; you never let us down!
Hi Nagi, Can you use melted butter for the blueberry lemon yoghurt cake in place of oil? Thank you
Hey, eggs aren’t on the ingredients list. I missed it and my cake turned out very dry
I made this today and it is fantastic. Easy to make with easy to folllow instruction. I love both Nagi’s cook books but doing the cakes from the web is great!