Treat yourself to a slice of this delicious Blueberry Lemon Yogurt Cake. Bursting with juicy blueberries and zesty lemon flavour, this moist and tender cake is a perfect addition to any brunch or afternoon tea.
This Blueberry and Lemon Yogurt Cake comes together soo easily with just one bowl and minimal ingredients. You can be extra bougie and drizzle some lemon infused olive oil on top like I did. So delicious!
Looking for other sweets? You'll love my Vegan Carrot Cake or my Golden Syrup Dumplings.
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Why you need to make this Blueberry Lemon Yogurt Cake
Bright and Fresh Flavours: The combination of tangy Greek yogurt, fresh lemon zest, and sweet blueberries creates a vibrant and refreshing flavour profile that is sure to brighten your day.
Moist and Tender Texture: With the addition of Greek yogurt and softened butter, this cake boasts a moist and tender crumb that melts in your mouth with every bite.
Easy to Make: With simple ingredients and straightforward instructions, this cake is a breeze to whip up.
Ingredients
- Self-raising flour: Provides the structure and lift to the cake, ensuring a light and fluffy texture.
- Greek yogurt: Adds moisture and richness to the cake, while also providing a slight tanginess to balance the sweetness.
- Eggs: Act as a binding agent and provide structure to the cake, giving it stability and a tender crumb.
- Salted butter: Contributes to the richness and flavour of the cake, creating a buttery and indulgent taste.
- Large lemons: The zest and juice of lemons infuse the cake with a bright and citrusy flavour, enhancing its overall freshness.
- Caster sugar: Sweetens the cake and helps to create a light and airy texture.
- Blueberries: Juicy and sweet blueberries add bursts of flavour and vibrant colour to the cake, making each bite a delightful experience.
- Icing sugar: Used to make a simple lemon glaze for the cake, adding a sweet and tangy finishing touch.
See recipe card for quantities.
Instructions
Add the flour, sugar, yogurt, butter, eggs, lemon juice and lemon zest to a large bowl and whisk
Fold in the dusted blueberries
Transfer to the lined loaf tin and bake
Whisk together the icing sugar and lemon juice and ice the cake
Hint: Tossing the blueberries in flour before folding them into the batter helps prevent them from sinking to the bottom of the cake during baking.
Substitutions
- Plain Yogurt: If you don't have Greek yogurt, you can substitute it with an equal amount of plain yogurt or sour cream.
- Lemon Extract: If you don't have fresh lemons, you can use lemon extract as a substitute for the zest and juice. Start with 1 teaspoon of lemon extract and adjust to taste.
- Frozen Blueberries: If fresh blueberries are not available, you can use frozen blueberries. Just be sure to toss them in flour as directed to prevent them from sinking to the bottom of the cake.
Storage
Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
FAQ
Can I freeze the cake? Yes, you can freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before glazing and serving.
Can I use other types of berries? Absolutely! Feel free to substitute the blueberries with raspberries, strawberries, or a combination of your favourite berries.
Related
Looking for other recipes like this? Try these:
Blueberry Lemon Yogurt Cake
Ingredients
- 350 g self raising flour plus 1 extra tablespoon for the blueberries
- 200 g greek yogurt
- 3 eggs
- 175 g salted butter softened
- 2 large lemons
- 170 g caster sugar
- 200 g blueberries
- 150 g icing sugar
Instructions
- Preheat oven to 160C and line a loaf tin with baking paper.
- Add the flour, butter, eggs, sugar, yogurt and the zest and juice of one lemon to a mixing bowl and whisk until just combined.
- In another small bowl toss the blueberries with the extra tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the loaf.
- Fold the flour dusted blueberries into the mixture then pour the batter into the loaf tin. Use a spatula to even out the batter in the tin if needed.
- Bake for 50 - 60 minutes or until golden brown and a skewer comes out clean then allow the cake to completely cool.
- Add the icing sugar to a small bowl and gradually squeeze in the lemon until you have a nice thick frosting. For reference I used half a large lemon but depending on the juiciness and size of your lemon you may use less or more.
- Evenly pour the icing over the cake, let it set in the fridge for 10 minutes then slice up and enjoy.
Emily
Absolutely love this cake! I swapped the Greek yoghurt for the woolies high protein Greek yoghurt and used less icing sugar for a more macro friendly cake. I also added a splash of milk as the batter was VERY thick and it worked really well! Lovely rise and the cake itself isn't too sweet. Makes the best afternoon snack or dessert that still offers 10g of protein to hit those goals whilst eating cake. Thanks for the recipe 🙂