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. 😂
This is a really yummy cake. Quick and easy too. Although it’s not easy to time it. The top was browning too quickly for the middle to be cooked- 45 mins was plenty.
So easy yet soooo delicious!
Oh my goodness, Nagi, this cake was a winner with my friends. It came out perfectly – much to my surprise – my oven is quite crazy and I am no chef, but this could’t have been easier, or more delicious. My friends even joked it looked as pretty as it tasted.
Congratulations on your new book, mine is arriving today and I’m coming for your autograph! – oh and to meet Dozer 😊
IMG_2879.JPEG.zip
This is a really delicious cake, I used fresh blueberries and put it in the oven for 50 mins. It was still wobbly in the middle so I put it in for another 10 mins. Skewer was clean when I put it in the middle so I took it out. When I came back after letting it cool the middle had sunk as it was raw so just ate the outsides. Will make this again but bake it for at least 1 hour 15.
A friend made this for me the other day. It was delicious. I’d like to give it a go myself but I have a tree bursting with mulberries. Do you think mulberries would work as well?
I just made this in a ten cup swirl Bundt pan and it turned out beautifully. Since a bundt is inverted in the end, I just poured half the batter into the pan added the remaining third blueberries through the middle and added remaining batter to get a little blueberry concentrated midway. Was perfectly cooked at the 45min mark. Really lovely cake and got a nice crisp exterior and a nice not too dense crumb.
Thanks Nagi!
Delicious. You’re a superstar, Nagi. Every one of your recipes is fool proof. My cake needed 20 more minutes cook (anticipation) time probably because I used frozen blueberries. My crew were so pumped by the time it was ready that half was eaten before it cooled 😁
Shall I double the recipe for 9×13’ Pyrex
Hi
I’ve been looking for a lemon blueberry cake recipe and I’m so glad I found this! I have non-fat Greek Yoghurt…can I use that ?
Really delicious with a surprisingly light crumb for a yoghurt cake! Family loved it and went back for seconds. Required approx 8 minutes additional time in the oven, and would recommend cooling in the tin for 5 – 10 min before detaching the wall of the tin, to let it firm up a little.
Delicious! Perfect amount of lemon and blueberry flavours. I also had to bake 20 mins longer, perhaps due to frozen berries.
Thanks Nagi, another beautiful recipe.
I made this cake for the first time & it was absolutely delicious! I’m always on the lookout for cake recipes that use yoghurt & this was a winner 🏆 I used 250gm of fresh blueberries, half the amount of sugar & baked it for an additional 20 mins for the golden finish. I will definitely make this one again, thank you so much 😊
Thank you for the recipe! I had greek yogurt and blueberries so I decided to give it a try. I did half of the recipe as I didn’t have enough blueberries; It was enough for 12 muffins. However I used the whole amount of lemon juice because I wanted to have it a lot of that flavor and I used cane sugar instead as well. I followed another comment I read and baked ir for 22 minutes and left it inside the oven for a couple extra minutes after I turned it off. I liked the result, but I think next time I will use less sugar and only 20-22 minutes in the oven; maybe it was too sweet for me since I didn’t used the correct sugar.
Could I make this cake with gluten free? Thanks
Could this cake gluten free flour?
Could I make this cake with gluten free? Thanks
Excellent recipe! I made this yesterday but I used only around 235 g of fresh blueberries and 250 g sugar – only took 45 minutes cooking time. The whole family loved it. Thank you!
Nagi – could I use Self-raising flour instead of plain? Thought I had plain flour in the pantry and there’s none there 🤦♀️😅
Yes you can Heather. Just drop the baking powder down to 1 tsp. N x
Ah perfect thanks! And thank u for such a delicious recipe. This will be my 3rd time making it…. First time this year… can’t wait 🫐🍋😋😁
Made this cake to use up yoghurt that I had leftover. Once it had been cooking for 20 mins, I realised I had left the eggs out! It looked perfect on completion tho. I have frozen it for a future occasion, but wondered if you could recommend a sauce recipe I could make to have with it? I will serve it as a dessert with ice cream, to hopefully counter the negative impact of being accidently eggless!
Try my blueberry topping from my cheesecake recipe! https://promotown.info/blueberry-cheesecake/%3C/a%3E N x
That looks perfect. i will try that. Thanks so much.
Baked the Blueberry Lemon Yoghurt cake today, Wow, wow, wow!!! My husband and I love this cake and it will be one of our regulars.
Fantastic!! 🙌🙌🙌 N x
I have made this many times, always tastes amazing and very moist. Had to cook for further 20 mins. Mine always seems to drop in the middle once out of the oven. Not sure if there’s anything I can do to stop this happening?
Try cooking it a few minutes longer Claire! N x
So easy to make. Love this cake.
Making for a second time now.
I am so happy you enjoyed it Kirsty! N x