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
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Cinnamon Swirl Bread – easy, no yeast!
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Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast
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Whole Orange Cake – super easy and yes, with whole oranges!
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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. 😂
Another great recipe and a great way to use up all of the blueberries I have in the freezer.
Hi Nagi, absolutely love your recipes!
This is the first one I’ve had issues with due to how much baking powder is in there. I thought as I added it in ‘ this is a lot of baking powder!’ as it’s nearly double the standard recommended ratio to flour (1 TSP to 125g plain flour).
I could definitely taste the bitterness in the cake, the aftertaste especially, and it made.me nauseous. My neighbour who ate some also had the same reaction. The cake texture is SO good and tasty otherwise, until the bitterness hits.
I will try to make it again with less baking powder, but if you have any other advice, let me know. Love your work Nagi! 🙂
Hi Nagi, I only have a 20cm round springform cake tin and just wondering if I need to make any minor adjustments to the time the cake is baked please?
Can I bake this in a bundt cake tin.
This is a great way to use up lemons off the tree, as well as blueberries that aren’t getting eaten in the fridge 🤪. I substituted the yoghurt with full fat sour cream as it ALSO needed to be used up. This was a huge hit with the family – everyone loves how moist and flavoursome it is – lemons & blueberries are an amazing combo! Thanks Nagi xx
Love the cake but for some reason the centre was not cooked, I baked it longer then the time suggested and was getting very brown so took it out of oven, any suggestions so this won’t happen next time I make it. Otherwise tasted amazing ❤️
Hi Rita, I also had to bake this for about 40min longer than recommended at 160c fan forced. I ended up covering the top so it wouldn’t burn.
I love this recipe. One question – is it possible to make this half the sugar?
I did and it was still superb!
Super easy and delicious. That said, as other commenters have noted, if you’re using frozen blueberries, it takes a good 1 1/2 hr to bake, maybe a few minutes more. And if the top seems to brown after an hour, lay a piece of foil over it.
I made this yesterday for a house full of family – adults and kids. It was so easy, turned out incredibly well and was loved by everyone. Always love your recipes – thanks!
This is such a great easy recipe to make. I cut down the sugar to 1 cup. Used fresh blueberries and a bund cake mold to make the cake. Perfect within 45 minutes. Excellent recipe! Thank you Nagi.
Beautiful recipe. I used frozen blueberries. This is definitely at least a 1 1/2 hour cake on 180 ff. Going by most other reviews as well, longer cooking needed. I advise everyone to make it once, noting your cooking time as everyones oven are different. Write your time down for next time
Beautiful recipe. I used frozen blueberries. This is definitely a 1 1/2 hour cake on 180 ff. Going by most other reviews as well, longer cooking needed
I made this recipe w/frozen blueberries and only a half cup of sugar. I added 1 teaspoon of vanilla. It turned out really good!!! Great recipe, Nagi!
oh, you’re gonna bust a gut laughing!! my mise-en-place was kind of a mess-in-place! i forgot the sugar!! scraped it all out, quickly stirred the sugar in (thanks for the superfine hint!), and baked for 30 mins, as it was in 2 small pans…. came out great in spite of myself!! and good for a scrambling laugh!!! xxxx
I made this cake, it was so easy and turned out amazing.
My friends were very impressed and think I’m a great baker!?? Ha!
Thank you, Nagi, so delicious.
Just made this cake and it was delicious!! So moist and yummy 🙂
I made some substitutions as I’m dairy free and didn’t have a few of the ingredients on hand. This recipe seems to be very forgiving as it turned out perfectly!!
I subbed in olive oil (used slightly less than the recipe suggested) and coconut yoghurt, as well as using 210g of brown sugar instead of 275g of white… Still slightly too sweet for my liking so I might use even less next time!
I only had self raising flour so used 350g to make up for the plain flour+baking powder. I used frozen blueberries and skipped the flour coating. Also added flaked almonds to the batter and sprinkled some on top.
I cooked this in a 22cm (8 1/2 inch?) bundt tin for 50 minutes. Moved it up a rack in the oven for the last 5 minutes and it is cooked to perfection!! So happy with how it turned out! Thanks for the recipe 💛
I’ve made this twice now – the first time I forgot one of the cups of flour (oops) and it came out predictably moist and dense, but still delicious enough to get entirely eaten.
So as soon as the last slice had been gobbled, I tried again and it came out wonderfully! I love how easy it is to make.
I do most cakes now in a springform pan, lined with a whole sheet of baking paper that’s been scrunched up then flattened out, and eased into the tin with a little bit of folding. No need to grease the tin, and the cake lifts out easily after.
After reading the comments I decided to bake this for 45 minutes in a 9×13 pan. It was perfect! My family loves to have a snack cake like this so they can just grab a square and keep moving.
This is very easy and yummy. I used paper loaf tray instead of the round pan.
As per the instruction, I pre-heat the oven to 200 degrees C and baked at 180 degrees C.
Took out after 35 min to turn the cake around and baked for another 15 mins. Used a skewer to poke the center. It was still a bit wet. Baked for another 8 minutes. Turned out great.
As per her recipe, it was not sweet. I could have put in a bit too much lemon juice, too.
Will try again with slightly more sugar. Loved this recipe. Thank you very much.
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!