Blueberry Lemon Yoghurt Cake
A soft, fruit-filled cake featuring a tender Greek yogurt crumb, fresh lemon zest, and sweet, juicy blueberries that stay beautifully suspended in every single slice.
Equipment
- 22 cm / 9 inch springform pan
- Baking paper
- large bowl
- Whisk
- Wooden Spoon
Ingredients
Blueberries
- 375 g blueberries, fresh, divided (3 punnets) or 12 oz
- 1 tbsp plain flour (all purpose flour)
Wet
- 1 1/4 cups white sugar, preferably caster / superfine or 275g
- 2/3 cup vegetable or canola oil or 165ml
- 2 eggs
- 1 1/2 tbsp grated lemon rind
- 1/4 cup lemon juice or 65 ml
- 1 cup plain yoghurt (I use Greek) or 250 g
Dry
- 2 1/4 cups plain flour (all purpose flour) or 335g
- 4 tsp baking powder
- Pinch salt
Instructions
- Heat the oven to 200C / 390F for a standard oven or 180C / 350F for fan / convection, then grease a 22 cm / 9 inch springform pan with butter and line the base with baking paper. The prepared pan should be ready before the batter is mixed so the baking powder can go straight to work once combined.
- Rinse the blueberries and shake off the extra water without patting them dry, then set aside about one-third for the top and toss the rest with the flour. The light flour coating helps the berries cling to the batter, and the topping portion gives the finished cake a more berry-packed surface.
- Whisk the sugar, oil, eggs, grated lemon rind, lemon juice, and yoghurt in a large bowl until smooth and evenly blended. The mixture should look glossy and pale yellow, with the lemon zest flecked throughout and a fresh citrus scent rising from the bowl.
- Add the flour and salt, then sprinkle the baking powder over the top and whisk only until the batter comes together. The batter should look thick and slightly lumpy rather than silky, which is exactly what helps hold the fruit in place.
- Fold in the floured blueberries along with any loose flour left in the bowl, then scrape the batter into the pan and scatter the reserved berries over the top. The fruit should be evenly distributed, and the batter will feel substantial enough that the top berries sit on the surface instead of sinking immediately.
- Place the pan on the lower-middle rack, reduce the oven to 180C / 350F for a standard oven or 160C / 320F for fan / convection, and bake for 50 minutes. The cake is ready when a skewer comes out clean and the kitchen smells strongly of lemon with sweet berry notes.
- Remove the springform sides, cool the cake on a rack, and once fully cool, remove the base before dusting with icing sugar and serving. The crumb sets as it cools, so waiting gives you neater slices and keeps the fruit pockets from tearing.
Notes
Texture tip: Stop mixing as soon as the dry streaks disappear. A thick, slightly lumpy batter is exactly what prevents the blueberries from sinking to the bottom.
Blueberries: If using frozen blueberries, keep them completely frozen until the absolute moment you fold them in to prevent purple streaks and watery batter.
Storage: Store the cooled cake in an airtight container at room temperature to keep the crumb soft. If your kitchen runs warm or humid, refrigerate at 40 degrees F or below to protect the dairy and fresh fruit.
Browning: If the cake browns too quickly on top before the center sets, loosely tent it with foil around the 30-minute mark and continue baking on the lower-middle rack.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.