A lovely Blueberry Lemon Yoghurt Cake that's incredibly moist and astonishingly quick to make. www.recipetineats.com
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4.95 from 34 votes

Blueberry Lemon Yoghurt Cake

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 12
Calories: 354kcal
Author: Nagi

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!

Notes

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.

Nutrition

Serving: 131g | Calories: 354kcal