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. 😂
You didn’t mention when to add sugar 😭 but the cake still tastes good considering this!
Can this be done with a substitute for vegetable oil or canola?
This cake is delicious, but does make a very thick cake. I find it works better in a 22×32 cm rectangular tin. The same goes for the lemon cake.
I’m not usually a cake baker but this was easy and it impressed everybody! I used a bit less sugar and I only had a 19cms tin, so had to cook for 15mins longer. You need 2 average size lemons for the zest and juice. I served it with Bulla Dollop Cream. Simply superb!
This is a delicious cake. When using frozen berries it does take longer to cook, 70 minutes approximately.
Well worth the wait.
The slow cooker brisket is cooking away in the kitchen too. Looking forward to it!
I’ve been patiently waiting for my sister’s Meyer Lemons to be ready and they finally are! Made this the other day using frozen blueberries. Following the recipe, they still managed to sink to the bottom! ARGH! I’m going to make the cake again (so many lemons), so next time I’ll try adding half the batter first then mix the bluberries into the remaining batter. We’ll see how that goes.
Hi Vanessa……if I may; I have heard/read that to stop fruit sinking to the bottom of cakes, thorougly coat the fruit with the flour! I have done this with fruit muffins and it seems to work. Give it a try and see how it goes!
Just baked this (again!) but this time in a 10-cup bundt pan – turned out great! I used only 250g fresh blueberries and cut the sugar to 1 cup. Perfect!
Lovely recipe, Nagi. I made this for the girls at work. I like that it wasn’t so sweet!
Love this recipe beautiful cake it’s taken longer but worth it thank you 😊
This cake is spectacular! Have made it a couple of times and it has always taken an extra 10 mins of cooking time, but once done, both the texture and flavour are fabulous. I’ve just made it in a Bundt pan and its even better. Thanks Nagi, your recipes are always reliable and tasty .
This is a wonderful recipe, like pretty much everything I’ve made from your website. You never disappoint, Nai.
This is the best cake I’ve ever had! Thank you! I added a glaze of lemon juice and powdered sugar and it was super good.
Nagi, I am in awe. This was brilliant and so easy. Loved the tip about pre-flouring the berries. As others have said, frozen berries do seem to prolong the cooking time. Mine took 70 minutes at 160C, but a bit of foil on top for the last 20 minutes helped.
This was amazingly easy to put together with outstanding results. The cake is super moist, lemon-y, and the bursts of blueberries is magnificent. Thank you!
Making this cake today. Can I substitute yogurt to ricotta?
Great recipe, took and extra 20 mins for it to cook in my oven. However it turned out very well.
Can we use honey instead of sugar? If so, how much and do we need to tweak the rest of the recipe?
This is super easy to make and really delicious. I didn’t read the instructions correctly and so cooked it at 180 (I have a fan forced over) for 40 minutes and then at 160 for 10 minutes. I put the skewer in the middle and it came out clean but it didn’t cook throughout – would love any suggestions as to what to do. I have a Miele fan forced over so I used those recommendations.
It came out super tasty and so I am keen to make it again.
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.