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. 😂
Can you please confirm whether you use a 15ml or 20ml tablespoon? This is our favourite cake by far. Thank you
Another great recipe and a great way to use up all of the blueberries I have in the freezer.
Sensational cake, have made it with raspberries too. Absolutely delicious. Needed more time in the oven as per other commenters. Highly recommended.
Went a bit out of my comfort zone with this one but Nagi was right it was pretty easy and super delicious – got a lot of lovely compliments from friends when I made it.
Great recipe to take for afternoon tea. Had to cook for slightly longer as felt wasn’t cooked enough in centre. Very tasty cake.
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! 🙂
Hmm I don’t have a problem and by the looks of so many comments, neither does a lot of people.
Are you sure you didn’t used baking soda (bicarb soda) by accident? I know one time I used too much bicarb in baking and my husband could taste it and also felt a bit sick too.
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.
I tried this cake and it was an absolutely perfect texture, so amazingly moist… however it had a really strong oil taste… we used vegetable oil… was that the wrong decision? I don’t see anyone else commenting on this but I’m just so curious as I’d love to make it again as it was nearly perfect
10/10. I get compliments each time I make this.
Have started making this in a 25cm tin and reduced cooking time slightly.
Perfect with frozen blueberries.
Thanks Nagi 🙂
Very delicious and very easy to bake, my family loves it!
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
Beautiful! I made this with mango flavored yogurt that was about to go in the bin and it turned out beautifully! It’s even better the next day.
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.
Me! I’ve had to cover it in foil and bake for another 40mins! Unfortunately the top was getting a bit burnt and sides are unfortunately dry now.
cakes should be cooked on a lower and slower heat for longer no more than 150*
I took a gamble and made this recipe with frozen raspberries and in muffin tins as that’s what I had on hand. It makes excellent raspberry lemon yoghurt muffins/cupcakes!
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.
Thanks Theo I should have read your comments before baking mine as it was still uncooked in the Center and was getting very brown on top. Will do next time I bake it. Thank you 🙏
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