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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 😂
Nagi – could I use Self-raising flour instead of plain? Thought I had plain flour in the pantry and there’s none there 🤦♀️😅
Yes you can Heather. Just drop the baking powder down to 1 tsp. N x
Ah perfect thanks! And thank u for such a delicious recipe. This will be my 3rd time making it…. First time this year… can’t wait 🫐🍋😋😁
Made this cake to use up yoghurt that I had leftover. Once it had been cooking for 20 mins, I realised I had left the eggs out! It looked perfect on completion tho. I have frozen it for a future occasion, but wondered if you could recommend a sauce recipe I could make to have with it? I will serve it as a dessert with ice cream, to hopefully counter the negative impact of being accidently eggless!
Try my blueberry topping from my cheesecake recipe! https://www.recipetineats.com/blueberry-cheesecake/ N x
That looks perfect. i will try that. Thanks so much.
Baked the Blueberry Lemon Yoghurt cake today, Wow, wow, wow!!! My husband and I love this cake and it will be one of our regulars.
Fantastic!! 🙌🙌🙌 N x
I have made this many times, always tastes amazing and very moist. Had to cook for further 20 mins. Mine always seems to drop in the middle once out of the oven. Not sure if there’s anything I can do to stop this happening?
Try cooking it a few minutes longer Claire! N x
So easy to make. Love this cake.
Making for a second time now.
I am so happy you enjoyed it Kirsty! N x
I made this yesterday and it was great! The only thing was, the lemon was too subtle for my liking. Can I simply just add more lemon juice/rind?
You can add more rind if you like! N x
I don’t usually rate recipes if I change them at all but all I did was swap frozen raspberries (300g as that was all I had) for the blueberries. It had to cook at least 10 minutes longer but turned out great. Thank you 🙂
Thanks for that tip Marion!! N x
Love this recipe. I made this into muffins (yields 16) as I didn’t have the right size cake tin. Perfect, done in 20m.
Did cut the sugar down to 210g and still sweet enough. Used pack blueberries and pack blackberries.
In my top 5 cake recipes, thanks Nagi!!
Thanks! I was just wondering about muffins to take to work!
LOVVEEEEEE this recipe! I used frozen berries, omitted the lemon and upped the yoghut. I had to use an 8 inch tin (and used some batter to make cupcakes) and baked it for an hour. The middle was still goey (probably due to overfilling a smaller tin!), however, I actually really liked that (I know you shouldn’t eat raw batter, but warm out the oven, it was like a gooey, sweet blueberry pudding that was soooo tasty!). I topped the cake with a crumble topping to give it some crunch, and this was just so good.
Thank you for sharing this delightful recipe <3
When I unlatched the pan, the sides of the cake sort of exploded out the sides! It appears perfectly cooked, maybe I should have left it to cool a bit in the pan?
Hi Karen – if it was fully baked that shouldn’t have happened! Did you test the centre? Also maybe you could wait five minutes before removing the sides. Thanks! N x
Very moist cake.
Had to bake an extra 30mins, I suspect the extra water with the frozen blueberries…
Best cake I’ve ever made! Delicious, zesty and moist, it did however need an extra 20 minutes in the oven in my case 🙂