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. 😂
What size pan? Can I use a 9 inch cake pan?
HI Judy – cake pan size is in the recipe! N x
Can i use olive oil or will that alter the taste?
If it’s a mild one not a strong flavoured extra virgin one then it should be fine! N x
Thanks Nagi. N x
Can i use vanilla yoghurt instead of greek yoghurt?
thanks so much. N x
thanks so much. N x
You sure can!
This is the second time I have made this blueberry lemon yogurt cake. Tastes devine, so moist and whole family love it. In fact, whenever we sit down to a new meal the kids ask if it’s a Nagi recipe!!
Hi any substitute for blueberries . Here we get only dried blueberries no frozen. What can I use
Other berries!!
Thank you for your recipe. So light and moist will bake again.
That’s great! So pleased you enjoyed this Jade – N x
I’ve done 2 of them. The recipe is so good! Fluffy and wetty, a perfect breakfast or dessert to go!
I reduced sugar to 1 cup, as my yoghurt was sweetened.
The only thing, the time of baking was less then 40 min, I guess it depends on the oven.
Thank you so much! I’ll write it in my cooking book.
This was so delicious, and it’s also a very pretty cake too. Perfect for Father’s Day afternoon tea.
Thanks 🙂
That’s terrific to hear Ali! Thanks for letting me know you enjoyed this – N x
Hi there,I am planning to bake your blueberry lemon cake. I just want to know what cup are u using to measure your ingredients cos the 250 ml cup that I have doesn’t tally with your gram measurements. For instance 21/4 cups of flour is only abt 213 grams where by your is 335 grams. 12 oz of blueberry shd b 341 grams . Yours is 375 grams. The oil 2/3 cups shows 128 ml buyt your shoes 165 ml. Pls advice. Tq
This is such a great, easy recipe. I’ve mad the original blueberry version and also now made a cherry one as I had some lovely fresh cherries that were in danger of being left uneaten. Both were lovely.
Only thing, I found that both my cakes took much longer than the 50mins, more like 1hr 15mins.
Thanks for the feedback Corri! Glad you enjoyed this 🙂 Sorry to hear your cook time was so different! N x
Beautiful recipe and amazing cake. It’s not too sweet and nicely moist and dense, fresh and subtle lemon flavour. Didn’t have a spring form pan but had no issues by buttering the sides and lining the bottom. Got a ‘wow’ from the family and request to have another slice for breakfast!
Glad you loved this Marnie!! Thanks for sharing your feedback! N x
Going to bake this cake for a Birthday party 🎈 🎉🎊Like to use the cream cheese frosting for the whole cake🇸🇬❤️🙏
Oooh yes to that!
Have try this cake ,Super good,I put some slice cheese in the middle of the cake ,Super nice with cheese 💕Thanks for all the nice recipes 👍🤗🇸🇬
You mean cream cheese?? I can imagine that would be fabulous!
Can you use lemon flavored yogurt?
You sure can! But still needs the fresh lemon in it 🙂 N x
This has turned out to be my go to coffee cake!
I have made it several times , but I have a question… when you say to remove the cake from the springform pan
do you mean the bottom as well? Every time I remove the side ring and try to get the bottom piece out from under the
cake my cake starts to crack and I rip some of the bottom off.
Do you let it cool first before attempting removal of the bottom?
Thanks,
Hi Deborah – I love hearing that!! ie that you love this, not about the base!! My pan still has good non stick coating on it so I don’t have that problem BUT I do let it cool first before removing the base because otherwise it’s too hot to handle. But yes, if you remove the sides first and let it cool, the cake will firm up making the base easier to slip straight off 🙂 N xx
Delicious & moist cake! I love your recipes, always easy to follow and sooo packed with flavour.
Question: should one increase oven time when using frozen berries? My cake needed about 65, maybe 70 minutes at temp stated – not sure whether my oven is to blame (tends to take some minutes more than most recipes suggest) or the cold batter. After 50 min my cake’s centre still wobbled like a smoothie 😌
HI Renee! So glad you enjoyed this! Sounds like your oven runs a bit weak, try adding 20C to the temp 🙂 N xx
Hi Nagi,
I loved the blueberry yoghurt cake! It was delicious but it stuck to the sides of the springform pan. Can you suggest another type of cake pan that would work just as well? Thanks so much!
Oh dear! And you buttered it? Otherwise, try lining it! N x
Didn’t have a 9 inch spring form pan so I used a 9 inch cake pan. I also used non fat Greek yogurt, and frozen blueberries. The cake looked good out of the oven, but fell shortly after. Did I overmix or what? The flavor is good and the outside tastes great. I will try again with fresh blue berries.
Hi Nagi. I’ve made this cake twice. The first time it was perfect! Not too heavy not too light. Great lemon flavor. The second time it was still tasty but heavier and less lemony! Also my blueberries sank to the bottom. Any idea what might have happened? All ingredients the same except a different brand of yogurt. (Both times Geeek.). Thoughts??
Thanks – Judi
Hi Judie – I’m baffled! I must confess I’ve never had a problem with this. Definitely didn’t use another type of flour accidentally, like bread flour??
Nope. My husband’s guess is that this batch of blueberries (they were plumper and juicier) were heavier and had more liquid in them so the baking powder wasn’t quite able to get the cake to rise as well. Could that be it? Any harm in adding a bit more baking powder next time?
Hmm, how big is big?? Marble size? I must confess I haven’t tried blueberries that large in a cake – I think I would subconsciously make sure they were the ones I reserved to pop straight into my mouth!! Was your batter as thick as what you see in the video?? 🙂 N x
Yes. Batter was thick! Blueberries were big but not that big! I’m making it again today for my daughter. Will see how it goes! Thanks for taking the time to respond.
I’d love to know how it goes! I specifically tested this for blueberry suspension 🙂 N x
Have made this twice in 1 week already. Love it ! I love recipes where you don’t have to cream butter, and have eggs in room temperature. The 2nd time I made it, I substituted a bit of lemon with lime juice and it turned out extra tangy. This will be one of my “go to” recipes. Thank you !!
That’s terrific to hear Alice!! So pleased you enjoyed this – N x