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. 😂
Epic fail for me. Extra 30 minutes in the oven. It was a pudding at best for Easter Sunday dessert. 😭
Where did I go wrong? Gram measured all. At 50 minutes the centre was raw.
This is one of the best blueberry cakes I’ve ever had I will definitely make it again. Loved it.
Hi Nagi, I made this twice with frozen blueberries as the fresh ones are really expensive ATM. It worked really well however the both times I cooked it the cakes took at least 10 mins longer in a
fan oven. I used the size spring form tin you recommended and it rose beautifully. ❤️
I made cake it sunk badly in middle what did I do wrong
Just cooked this for 1 hour at 160C fan and it’s still not cooked through. Why does the recipe say to preheat the oven to 180C fan, then turn it down to 160C fan when you put the cake in?
160C fan is not hot enough. Next time I will leave it at 180C.
Might be helpful to others who see this….
I’m not sure what went wrong, but the cake was dense and dry by the next day. followed the recipe excactly. I was so hopeful but won’t be making it again
Blueberry, yoghurt and lemon cake was amazing.
This week I made it with a jar of sour cherries. Just as yummy.
I’m wondering if it’s possible to make this as a rectangle sheet cake – my son loves it and wants it for his birthday cake (but I need to feed a lot of people)!
I made this for the first time after a loaf cake fail! It was brilliant. Used frozen blueberries and even though a lot sank it didn’t affect the cake. Baked in the airfryer on 160 for 50 mins then 150 for another 7 minutes. Thank you also putting in the grams! Made it really easy to follow.
Made this for the first time after a failed loaf recipe. Used a 20cm springform tin so put most batter in that and some batter in a smaller dish yo make a baby cake. Used frozen blueberries. Baked in airfryer on 160 for 50 mins and 150 for another 7 minutes. Fantastic recipe, so nicely written out with grams so very easy to follow. Thank you!
Absolutely no fail recipe – and so easy to make .. all ingredients in pantry .. just need to buy blueberries yoghurt and lemons.. a winner 👏👏
I used frozen blueberries and used the instructions for that. I lost track on how long I cooked it. Must have been double time and I’m still worried it is going to.be gooey when I serve to visitors.
Super yum! I made this with fresh raspberries instead. My raspberries were quite soft and I was worried they would sink – they didn’t, but made a sort of soft ripple effect when I folded them in. Loved it!
This was a fantastic recipe so good !!
Hi! Love your recipes! A quick question. I noticed that this recipe says 1 cup yogurt = 250g while the recipe for the lemon blueberry loaf 270g. Is it because of the type of yogurt used?
Love this cake. Have made it for school functions, for family get togethers, morning teas. It is always a winner. It does take longer to cook for me, but perhaps I am using a smaller tin. Have made with both frozen and fresh berries or a mixture of both. Love that it is a one bowl mix and bake.
Is there a substitute for eggs in this recipe?
Could you put a streusel on the top of this cake? I initially was going to do your blueberry crumb cake but it wouldn’t work with the other dish I would be baking at the same time.
Good flavour, love anything lemon, and this was a lovely moist cake.
Made this with olive oil as didn’t have and veg oil…wouldn’t normally as thought the flavour would be a big overwhelming but it was good.
Amazing cake, not too sweet. Love this recipe!