If you’re on the lookout for a delightful treat that perfectly balances tangy, sweet, and fresh flavors, then you are absolutely going to adore this Blueberry Lemon Yoghurt Cake Recipe. Imagine a moist, tender crumb bursting with juicy blueberries and bright lemon zest, all enriched by the creamy tang of yoghurt. It’s a simple cake that feels like sunshine on a plate, bringing warmth and joy to any afternoon tea or family gathering. Once you try this recipe, it’s bound to become one of your all-time favorites, whether for casual weekend baking or special occasions.
Ingredients You’ll Need
What’s incredible about this Blueberry Lemon Yoghurt Cake Recipe is how straightforward the ingredients are, yet each one plays a crucial role in building its unique flavor and texture. From the zingy lemon rind to the luscious yoghurt, every component adds to the cake’s moistness, lightness, and vibrant taste.
- Blueberries (375 g / 12 oz): Fresh berries give juicy bursts and a beautiful purple-blue color throughout the cake.
- Plain flour (all-purpose) (approx. 3 1/2 cups combined): Provides the perfect structure to the cake, holding everything together.
- White sugar (1 1/4 cups / 275 g): Sweetens the cake while helping to tenderize the crumb; superfine or caster sugar dissolves best for smooth batter.
- Vegetable or canola oil (2/3 cup / 165 ml): Keeps the cake moist without overpowering the delicate flavors.
- Eggs (2): Bind the ingredients and add richness.
- Grated lemon rind (1 ½ tablespoons): Packs in a potent citrus aroma and a zingy note that wakes up your taste buds.
- Lemon juice (¼ cup / 65 ml): Adds natural acidity that balances sweetness and enhances the lemon flavor.
- Plain yoghurt, preferably Greek (1 cup / 250 g): Gives a tender, moist crumb with a gentle tang that complements the lemon perfectly.
- Baking powder (4 teaspoons): Helps the cake rise beautifully, creating that light and airy texture.
- Pinch of salt: A tiny touch to intensify all the flavors in the cake.
How to Make Blueberry Lemon Yoghurt Cake Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 200°C (390°F) for a standard oven or 180°C (350°F) if using fan/convection settings. Grease a 22 cm (9-inch) springform pan with butter and line the base with baking paper to ensure your cake lifts out effortlessly once baked. This initial step sets you up for success and ensures a beautifully baked cake with minimal sticking.
Step 2: Prepare the Blueberries
Rinse the blueberries gently and shake off any extra water carefully — no need to pat dry because a little moisture helps them stay juicy inside the cake. Then, reserve about a third of the berries for topping the cake later. Toss the remaining ones in a tablespoon of flour to coat them lightly; this prevents them from sinking to the bottom while baking, keeping bursts of fruit perfectly spread throughout.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the sugar, oil, eggs, lemon rind, lemon juice, and yoghurt until combined and smooth. These wet ingredients bring depth and tenderness to the cake. The yoghurt especially ensures a moist crumb with a subtle hint of tanginess that works wonderfully with the citrus notes.
Step 4: Incorporate the Dry Ingredients and Blueberries
Sprinkle the flour, baking powder, and salt over the wet mixture. Whisk gently until just combined — a few small lumps in the batter are perfectly fine and actually help keep the cake light. Stir in the floured blueberries along with any loose flour remaining in the bowl, ensuring even distribution without overly blending.
Step 5: Bake the Cake
Pour the batter into the prepared pan and level the surface gently. Scatter the reserved blueberries evenly on top—they’ll create a gorgeous burst of color and flavor on the cake’s surface. Place the cake in the oven, immediately lowering the temperature to 180°C (350°F) standard or 160°C (320°F) fan setting. Bake for about 50 minutes, or until a skewer inserted in the center comes out clean, signaling that your cake is perfectly cooked through.
Step 6: Cool and Serve
Once baked, remove the sides of the springform pan carefully and let the cake cool on a wire rack. Once completely cooled, take off the base and give the top a light dusting of icing sugar for a pretty finishing touch. This powdery topping adds a subtle sweetness and a hint of elegance, making your cake inviting and ready to be enjoyed!
How to Serve Blueberry Lemon Yoghurt Cake Recipe
Garnishes
A fresh sprinkle of icing sugar is classic, but you can also add a few extra fresh blueberries and thin strips of lemon zest on top to brighten the presentation. For a more indulgent twist, consider a dollop of whipped cream or a light drizzle of lemon glaze that enhances the citrus notes beautifully.
Side Dishes
This cake stands out impressively on its own but pairs wonderfully with a scoop of vanilla ice cream or a spoonful of mascarpone cheese for richer occasions. For brunch or afternoon tea, serve alongside freshly brewed tea or a mild coffee to complement the cake’s zesty and fruity flavors.
Creative Ways to Present
Turn this Blueberry Lemon Yoghurt Cake Recipe into a layered dessert by slicing it horizontally and filling with lemon curd or blueberry compote. You can also cut it into petite squares for party platters or use mini springform pans to make individual cakes that impress every guest with charm and flavor.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days to preserve its moistness. For slightly longer storage, refrigerate for up to four days, though bring it back to room temperature before serving to fully enjoy the texture and flavors.
Freezing
This cake freezes beautifully! Wrap it well in cling wrap and then in foil, or place it in an airtight freezer-safe container. Freeze for up to three months. When ready to eat, thaw overnight in the refrigerator, then return to room temperature before serving for best taste and softness.
Reheating
To freshen up slices of this Blueberry Lemon Yoghurt Cake Recipe, warm them gently in the microwave for 10 to 15 seconds or place in a preheated oven at 160°C (320°F) for 5 minutes. This helps revive the cake’s soft texture and flavors, making each bite feel just baked.
FAQs
Can I use frozen blueberries for this cake?
Absolutely! Frozen blueberries work well; just be sure to toss them in flour while still frozen and do not thaw before mixing to prevent the batter from turning too wet.
What type of yoghurt is best to use?
Greek yoghurt is ideal for its thickness and tang, but plain yoghurt works well too. Choose unsweetened to balance the sweetness of the sugar in the recipe.
Can I substitute baking powder with baking soda?
You can, but baking soda requires an acid to activate, so adjust lemon juice slightly or add a pinch of cream of tartar to ensure the cake rises properly.
Is this cake gluten-free friendly?
This recipe calls for plain all-purpose flour, so it’s not gluten-free as is. However, you can experiment with gluten-free flour blends, keeping in mind texture differences and possible adjustments in baking time.
How do I know when the cake is fully baked?
Insert a skewer or toothpick into the center. If it comes out clean or with a few moist crumbs clinging, the cake is done. Avoid waiting for dry crumbs, as that can lead to overbaking and dryness.
Final Thoughts
This Blueberry Lemon Yoghurt Cake Recipe is an absolute joy to make and even more fun to eat. It’s the kind of dessert that feels like a warm hug in a slice—bright, fresh, and utterly delicious. Whether you bake it to brighten an ordinary day or impress guests at your next gathering, this cake promises to deliver smiles all around. So, roll up your sleeves, gather your ingredients, and treat yourself and your loved ones to this unforgettable slice of homemade happiness!
Print
Blueberry Lemon Yoghurt Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and tangy Blueberry Lemon Yoghurt Cake bursting with fresh blueberries and zesty lemon flavor. Made with Greek yoghurt for a tender crumb and topped with juicy blueberries, this cake is perfect for dessert or afternoon tea.
Ingredients
Blueberries
- 375 g / 12 oz blueberries, fresh (divided, 3 punnets)
- 1 tbsp plain flour (all purpose flour)
Batter
- 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 (Greek yoghurt recommended)
- 2 ¼ cups / 335g plain flour (all purpose flour)
- 4 tsp baking powder
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 200°C (390°F) for standard ovens or 180°C (350°F) for fan/convection ovens. Grease a 22 cm (9 inch) springform pan with butter and line the base with baking paper to prevent sticking.
- Prepare Blueberries: Rinse the blueberries and shake off any excess water, but do not pat them dry to keep them moist. Set aside about one-third of the blueberries for topping the cake later. Toss the remaining blueberries in one tablespoon of plain flour to coat gently; this helps prevent them from sinking during baking. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the white sugar, vegetable oil, eggs, grated lemon rind, lemon juice, and plain yoghurt until smooth and well combined.
- Add Dry Ingredients: Sprinkle the plain flour, baking powder, and a pinch of salt over the wet ingredients. Whisk gently until just combined, leaving a few small lumps as this prevents overmixing and keeps the cake tender.
- Incorporate Blueberries: Fold the flour-coated blueberries (including any loose flour left in the bowl) into the batter carefully to distribute evenly without breaking the berries.
- Assemble and Bake: Pour the batter into the prepared springform pan. Top with the reserved one-third blueberries. Immediately reduce the oven temperature to 180°C (350°F) for standard ovens or 160°C (320°F) for fan/convection. Bake for 50 minutes or until a skewer inserted in the center comes out clean.
- Cool and Serve: Remove the sides of the springform pan and allow the cake to cool on a wire rack. Once fully cooled, remove the base of the pan. Finish by sprinkling the cake with icing (powdered) sugar before serving.
Notes
- If you don’t have fresh blueberries, frozen blueberries will work fine—do not thaw them; toss them in flour while still frozen to prevent color bleeding and sinking.
- If unavailable, baking soda can be substituted for baking powder by using approximately 1 ½ teaspoons with a slight increase in an acidic ingredient to activate it.
- For an extra lemony flavor, you can add a teaspoon of lemon extract or increase the lemon zest.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Let the cake cool completely before removing from the pan to maintain its shape and prevent breaking.
