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. 😂
Fabulous recipe. Can’t wait to make it. Will have to use frozen berries since we’re entering winter here north of Toronto. Loved the music you chose for this video!
So impressed at your blueberry commitment, to make this with frozen! 😂 N x
As a Tasmanian, I’m thrilled you rate our raspberries Nagi! We have a gorgeous little berry farm 10 mins down the road that’s loaded with strawberries already, and soon they’ll have raspberries, blackberries, jostaberries, silvanberries…we go into a berry coma every summer! I’d also recommend the cherries shown down here if you can find them, they are ah-mazing. Not that I’m biased or anything 😉 can’t wait to make this cake later today, blueberry and lemon is one of my favourites, thanks for the recipe!
Katrina, I kid you not, the Tassie cherries are so highly coveted by my family and one of my best friends’ married a Tassie bloke and every time the spend Christmas in Tassie, they bring back a GIANT box of cherries and I magically appear on their doorstep…. They are the BEST BEST BEST!!! Berries and Cherries 🙂 And the Huon Salmon and Bruny Island Cheese….. I could go on and on! N x
Grown, I meant, not shown!
I do not have a springform pan . Can I use a bundt pan to bake this cake? If so, what size? Suggested oven temperature? Thank you.
Hi Linda! This is great in a bundt pan, around 50 minutes still 🙂 N x
Wonderful Nagi! Thank you for your reply. Will try soon and let you know how it turn out.
I’m sitting here moaning how I will never eat another carb again and then I see your cake. My tummy did a little growl and my tastebuds perked up. It looks like I’ll just have to treat my tummy and tastebuds 😋 Have a happy weekend. It’s cold here. xoxo
Ba ha ha!!! YOU MAKE ME LAUGH MARISA! Happy Thanksgiving 🙂 N x
Yes, in a turkey coma, for sure! The thought of any kind of food is kind of gross right now.lol However, when I am less stuffed I will be making this beautiful cake! Maybe next week……lol
Hope you resurfaced from the Turkey Coma!!! 😂
Hello Nagi,
Looks delicious and one I will be trying very soon.
Can’t grow blueberries here, so mine will have to be with black currants!
Thanks as always for sharing,
I’m jealous!!! They are pretty scarce here! N x
Well if it helps, I am jealous of your blueberries!
Hi Nagi
Greetings from Toronto, this weekend will be when I make the cake or muffins..will use an artificial sweetner called swerve it’s diabetic friendly will send a picture of what I baked.
Dozer looks pretty content ripping up a chew toy that’s what Luca does when he is bored which is often😈 Gillian x
It’s so cheeky, isn’t it?? Dozer doesn’t shred toys UNLESS it is a bit torn or there’s a bit of stuffing poking out, then he simply can’t resist!!!