Get ready to bake a slice of sunshine with this Blueberry Lemon Yogurt Cake! Bursting with juicy blueberries, zesty lemon, and a delightfully moist crumb, this recipe is guaranteed to brighten your day and impress your taste buds.
Let's get started!
Ingredients
Okay, so we're diving into the ingredient list for this super moist—and lemony—blueberry yogurt cake! First, you'll need about 375g—or 12 oz—of fresh blueberries; think three punnets, and don't forget that tablespoon of all-purpose flour!
For the wet ingredients: grab 1 1/4 cups (that's 275g) of white sugar; caster sugar works wonderfully! Then, measure out 2/3 cup (or 165ml) of vegetable oil—canola's fine, too! You'll need two eggs, 1 ½ tablespoons of lemon rind (grated, please!), and ¼ cup (65 ml) of zesty lemon juice. Last but not least—1 cup (250 g) of plain yogurt; I'm a big fan of Greek yogurt myself! A delicious dessert is achievable by mastering the combination of wet and dry ingredients.
As for the dry bits: snag 2 ¼ cups (335g) of all-purpose flour, 4 teaspoons of baking powder (we'll talk baking soda alternatives later!), and a pinch of salt—you know, just to keep things interesting!
Instructions
I always start by preheating the oven to 200C—that's about 390F—if it is a standard oven, but if you're using a fan or convection oven, set it to 180C/350F! Grease and line a 22 cm—that's like 9 inches—springform pan, so the cake doesn't stick to the bottom.
Next, I'd rinse those blueberries. Don't dry them, just shake off the water – a little moisture won't hurt! Now, set aside a third of the berries—we're gonna use them later to top the cake like a boss. Toss the rest with a tablespoon of flour.
In a large bowl, whisk all the wet ingredients together. Don't go wild here! Then, sprinkle the dry ingredients over the wet. Gently whisk until just combined, a few lumps are fine—actually, makes it kinda rustic, don't you think? Stir in the floured blueberries, all that loose flour too.
Pour the mix into the pan, top with the remaining blueberries, and pop it into the oven. Consider the convenience of baking similar treats like cinnamon muffins for a quick and satisfying alternative. Once it's in the oven, turn the heat DOWN to 180C/350F—or 160C/320F if you are using a fan. Bake for 50 mins, or until a skewer comes out clean. Cool, remove from the pan, and serve!
Recipe Notes
Now, here's the lowdown on Recipe Notes – those essential little secrets that can take your cake from "meh" to "OMG, give me more!" First, about frozen blueberries, don't defrost them! Just toss them in flour while frozen – prevents a soggy cake.
Next, bi-carb soda – baking soda – works too! Use 1 1/2 tsp instead of baking powder, but move FAST because that soda goes wild with the lemon and yogurt!
And hey, if you're digging the loaf vibe, try my Blueberry Lemon Loaf recipe. Similar, but less flour, making it denser – perfect for slicing. Trust me, I know my loaves!
Storing the cake? Easy peasy! It'll stay fantastic for 2-3 days, maybe even 5, if you keep it airtight and NOT in the fridge. It's also freezer-friendly, just defrost it before serving. You got this!
Nutrition Information
Let us talk about what's inside this cake—nutrition! A single serving, around 131 grams, packs about 354 calories. Now, remember that's about 18% of your daily calorie intake—whoa!
I broke down the recipe assuming it makes 12 servings, just so you know. It's not too shabby for a yummy cake.
If you need to watch your sugar intake, maybe go easy on the icing sugar dusting! Every little bit helps, right? And hey, you could always grab a smaller slice—or not, I'm not here to judge!
Feel free to tweak the recipe to suit your needs. Maybe a little less sugar or a touch more lemon? It's your cake, so own it! Just keep in mind that, of course, it will alter the calorie count. Enjoy responsibly—or irresponsibly, I won't tell!
Short Recipe Version
Blueberry Lemon Yoghurt Cake
Prep Time: 20 minutes
Cook Time: 50-55 minutes
Serving Size: 10
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup plain yoghurt
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 cup blueberries
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a springform pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together sugar and butter. Beat in eggs, then stir in yoghurt, lemon juice, and lemon zest.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in blueberries.
- Pour batter into prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before removing from pan. Freeze for later or keep in an airtight container for a few days.
Nutrition Information (per serving, estimated):
- Calories: 300
- Protein: 5g
- Fat: 12g
- Carbohydrates: 45g
- Sugar: 25g