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. 😂
Loved the lemon and blueberries in this super moist cake!
I made this last week and my husband loved it! Wondering if it can be made in a loaf pan and any changes to oven temp or baking time.
Hi Susan, you can – try this one! https://promotown.info/blueberry-lemon-loaf/%3C/a%3E N x
I made this last week and my husband loved it! Since it’s just the two of us I’m wondering if it can be made in a loaf pan? Maybe two of them? What size and how long to bake?
Hi greetings from lockdown UK. This is a fabulous recipe which I made a couple of weeks ago. However, I wanted to decrease the serving size from 12 to 9 servings. However, when I decrease The serving size it does decrease the quantities but when I press the print buttons it defaults back to serving size 12 in number. I have printed off lots of your recipes recently and decreased the serving size and this has never happened before. I thought I would mention it as I don’t know if there is a technical glitch in the serving size tool on your website. Thanks.
Beautiful and easy cake! Thanks for this wonderful recipe. I decided to make it my birthday cake and the family loved it! So amazed at how the yogurt thickened the batter and made the cake so moist. It turned out well even if I forgot to add the yogurt at the start and just tossed it in after mixing the flour and baking powder in. This is a keeper!
Hi Nagi making this today, do you have to use full ft Greek yoghurt or will reduced fat work? Also states not to refrigerate is that ok to leave out with eggs and dairy in it? Thanks. Nina
Hello, do you think I could replace the oil with melted butter? Not a big fan of oil in desserts.
Hi MK, no sorry – the oil is what keeps this cake super moist. Butter doesn’t have quite the same effect. N x
Great recipe great eating fabulous cooked twice now my lemon tree is laden so many more cakes to come thankyou
Delicious! I cooked it in a 20cm/8” springform, I think that’s the most common size, so that may be why there are a few comments saying it took longer to cook. It took about 1 hour 10 mins and came out taller than the photo. Couldn’t wait for it to cool down before trying 😉
This recipe is to die for. I’m always on the look out for “treat” recipes that last well – this one only got better each day (we only got to day 4 before it disappeared). Then I made it again – this time as a birthday cake for a collegue. Delish!!
It’s my husbands birthday tomorrow and every year me and the kids make him a cake from scratch. This is the first time I’ve let him choose a cake (it’s usually a surprise) this one as he LOVES blueberries and lemon, I’m really hoping it comes out lovely. I don’t have a spring pan or baking paper would is still be ok to use a normal cake tin and butter in the bottom
Hi Abby, you’d really need to make sure the bottom is greased well – good luck! N x
Thank you Nagi for both recipe and the video of baking it! Absolutely loving it! Just made it tonight but mine took an extra 20 minutes to fully baked; I was a bit worried if I’d done anything wrong but turned pretty tasty and moist🤩
Have made this cake many times and its beautiful so this is just a covid review..didn’t have Greek yogurt and sub’d premixed fruit yogurt and frozen berries…its still perfect and gorgeous
Sounds perfect Marnie!! N x
I have made this cake 4 times now. Will be making it again tomorrow – it’s my “go to” cake. It is simply delicious!!!
Wahoo, that’s great to hear Michele! N x
I desperately needed to finish off some overdue greek yoghurt in my fridge so I made this and it was delicious! Super moist, easy to make and great with a dollop of yoghurt or unsweetened whipped cream.
I added probably 1/8 Cup more lemon juice as I like quite a strong lemon flavour.
I also don’t like blueberries so substituted for frozen blackberries. I think this cake would work amazing with any kind of berry! I think I will try raspberry next time!
I think next time I would also reduce the amount of sugar by at least 1/4 Cup as I enjoy a more tarte cake (and that way I can have a bigger slice!)
I made the cake in a bundt pan which I think was a good idea because even with the flour coating of the berries, they still sunk. However as it was a bundt pan I upturned it and voila! Juicy delicious berries on the top now!
Thanks for great recipe for my lockdown baking!
Hi Raechel, yes blackberries would sink as they are quite a bit heavier than blueberries. I’m so glad it turned out for you though and that you love the recipe! N x
Hi,
could i use frozen raspberries instead or blueberries
Sure can Jen! N x
Nagi – another great recipe. This is the 3rd one I’ve tried this week, and they’ve all turned out amazing (and I am usually terrible at following recipes!). For this cake, I substituted blueberries for frozen cherries (& added some coconut). Do you think if I had used cocoa instead of lemon that it could be like a cherryripe cake?
Thank you again for your yummy recipes & descriptions!!
Sounds delicious Stephanie – I love cherries!! I think changing the recipe would need testing as you’d be upping the dry quantities so it would change the texture of the crumb. N x
Hi nagi!
I have some blueberry yogurt that i want to use for this recipe..will it work?
Thank you
Hi Resti – sure can! N x
Thank you <3
Made this yesterday and OMG it tastes as good as it looks.
That’s so great to hear Michelle 🙂 N x
Can you make this with gluten free flour?
Hi Marsha, I haven’t tried to be honest – would love to know if it works though!! N x