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
Scale
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.
