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. 😂
Hi Nagi, will the cake taste dense/has streaks if I overmixed it? Or is some other reason? Mine turned out like that (more bread-like than cake) but hope to get it right the next time. Thanks so much! My family enjoys your savoury recipes a lot 🙂
Hi Amaya, sorry you had issues here – did you make any changes to the recipe by any chance??
Lovely 1st attempt cake, for me. Very happy, but it was abit soggy with the oil. Instead of canola oil, can unsalted butter be used?
Hi Liza, it should definitely not be sorry – did you follow the recipe exactly? Changing it to butter will change the end result unfortunately. N x
Hi Nagi thank you for so many great recipes. Just wanted to add that I made these into muffins and have turned out perfectly. I cooked at 160 fan forced for 30 mins and they are light and delicious.
That’s great to know Simone, thanks so much!! N x
I needed to use up some yogurt and I love your recipes. I’ve just popped this in the oven and then realised I left out the oil! Oops! Hopefully it still tastes ok.
Could you use vanilla yogurt?
This tasted absolutely beautiful, but was slightly soggy, any way to crisp up the top and sides, like a tea cake?
Thanks
Hi Lucy, not sure about the soggy factor – but you could always take it out of the cake tin and leave it in the oven a little longer to get crispy sides. N x
Thank you so much.. I made this cake today. It was so beautiful!!
Hi Nagi! I love your recipes.
I’m going to make this cake. I already got the blueberries and Greek yogurt. But I was wondering if I can change the vegetable oil for butter
Wahoo, that’s great to hear Livia! N x
I made this last night. The batter was DELICIOUS. Fresh out of the oven it has a wonderful tang. It’s a lovely cake (though has less tang the morning after)! I’ve made so many of your recipes over the years and they work so well. I really appreciate how much work you’ve put into your posts, the clear information you give and the videos. Thank you.
Thank you so much for the great feedback Mai! N x
I made this lovely cake to take to work as it was my birthday and everyone complimented me for how amazing it looked and tasted. I will recommend your recipes to my colleagues today since they all want to make the blueberry cake!
Shouldn’t THEY be making YOU a cake Natascha?!?! 😂
First off I would like to say your recipes are amazing! Your site is my go to. I want to make this recipe but only have vanilla yogurt on hand. Can I use this and if so, should I cut the sugar back? I also have sour cream if this works instead of the yogurt. Thanks so much.
SO GOOD! This cake is moist, not too sweet, and has a lemony zing. I used frozen blueberries and followed the special notes on how to use them. I’ll definitely be making this again.
Hi Valli, you can definitely use yogurt or sour cream – just add the remaining ingredients as written 🙂
Thank you! 🙂
Could you use SR flour instead of plain flour and baking powder? Sounds delicious
Hi Nicola, yes you can – but still add an extra 1 tsp of baking powder as it will need it – N x
Wow, yummy!! Having friends over on the weekend and I have put it in the freezer until then.
A small bit managed to fall into my mouth by accident, it is delicious, can’t wait to eat more!!
Haha “by accident” – I have these accidents all the time!! 😂
Hi, can you use sour cream in place of the yogurt?
Thanks
Yep! That works fine, I do that myself sometimes 🙂 N x
Hi…. Have just made this to freeze…. looks amazing ! (It did need a bit of extra time to cook through)….. Do I dust with icing sugar before freezing or after. Thanks for the recipes 🙂
Hi Lynn, after when it’s defrosted – N x
Amazing cake. Mine was huge. Such a tall cake that kept its height. So soft in the middle. It did take about 1hr10 minutes to cook for me though. Was a hot with everyone. Went well with a side of your brownies too. Yum.
Sounds perfect Carrie!
you mention the “loaf recipe” but I don’ t find it
Hi Sandra, here’s the link https://promotown.info/blueberry-lemon-loaf/%3C/a%3E%3C/p%3E
Has anyone tried a GF flour for this? If so, which one gives good results? Or almond flour?
If using frozen blueberries, how many cups!? Or can I use a combo of fresh and frozen?
Hi Nagi.
Love your recipes!
I’ve made this cake and it was amazing! Not too sweet and with a lovely lemon zing.
Can you make it in to muffins? How long would you bake them for?
Hi Amber, the same amount of frozen as fresh – 375g 🙂
Hi! My son is allergic to eggs – is there a substitute I could use in this recipe? Thanks!
You can use ground chia seeds.
Devine!! Why did ever bother creaming butter and sugar before? Thanks Nagi.