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.
🇦🇺🇦🇺🇦🇺 Australia! Get your blueberry fix while they’re in season and cheap!!
🇺🇸🇺🇸🇺🇸 America! Are you in a turkey coma?? 😂 – Nagi x
An incredibly moist cake that's bursting with fresh blueberries and bright lemon flavours, this is astonishingly quick to make! This cake is not overly sweet, so if you have a sweet tooth, add an extra 1/4 cup of sugar. Recipe VIDEO below.
- 375 g / 12 oz blueberries, fresh , divided (3 punnets) (Note 1 for frozen)
- 1 tbsp plain flour (all purpose flour)
- 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)
- 2 ¼ cups / 335g plain flour (all purpose flour)
- 4 tsp baking powder (Note 2 for baking soda / bi carb)
- Pinch of salt
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!
1. FROZEN BLUEBERRIES: Use frozen, do not defrost, they will weep into the batter. Measure the blueberries, break them up if clumped and pop them back into the freezer in a bowl. Get the 1 tbsp of flour ready. Mix up the batter, then take the blueberries out of the freezer, take out 1/3, toss remainder in flour. Stir into batter, then continue with recipe.
2. BI CARB / BAKING SODA: This cake can be made with 1 1/2 tsp baking soda in place of the baking powder. But you need to move fairly quickly once it is mixed into the batter because all that lemon juice and yoghurt activates the baking soda quite aggressively. It looks and tastes the same.
3. This Blueberry Lemon Loaf is similar, also made with yoghurt, but the crumb is more dense because it has less flour in it. I prefer that texture for the loaf version of this cake - ideal for slicing.
4. STORAGE: This cake keeps very well for 2 - 3 days, I thought it was still good after 5 days. Store in an airtight container, not in the fridge. Also freezes great - defrost completely and serve at room temp.
5. Nutrition per serving, assuming 12 servings.
WATCH HOW TO MAKE IT
LIFE OF DOZER
No blueberry cake for Dozer. So he shredded a toy instead. 😂