Blueberry Lemon Yoghurt Cake

The Ultimate Blueberry Lemon Yogurt Cake: A Moist, Zesty Summer Treat

There’s a certain kind of cake that feels like a hug from the inside. It’s not overly fancy or fussy, but something about it makes you pause after the first bite, close your eyes, and just savor it. For me, that cake is this Blueberry Lemon Yogurt Cake. It’s the cake I dream of in late summer when blueberries are plump and sweet, and you need a dessert that’s as comfortable on a picnic blanket as it is on a dinner party table. The inspiration came from a friend who, after one forkful, immediately demanded the recipe, claiming it was the perfect balance of tender, tart, and sweet. She was right. It’s a cake that promises sunshine, and it always delivers.

Table of Contents

Why You’ll Love This Blueberry Lemon Yogurt Cake

Unbelievably Moist and Tender: The combination of yogurt and oil creates an incredibly soft, moist crumb that stays that way for days.
A Perfect Flavor Dance: The bright, sunny burst of lemon doesn’t overpower the sweet, juicy blueberries. They’re a match made in heaven.
Effortlessly Elegant: With a simple dusting of powdered sugar, this cake looks beautiful without any complicated frosting or decorating.
A Trusted Crowd-Pleaser: This is the recipe you’ll return to again and again for potlucks, brunches, or when you need a guaranteed hit for guests.

The Ultimate Test: A Picky Eater’s Seal of Approval

I’ll never forget the time I served this to my nephew, a dedicated connoisseur of plain pasta and chicken nuggets. He eyed the cake warily, suspicious of the “purple bits.” With some gentle coaxing, he took a small bite. Then another. Soon, he was asking for a second slice. His mother looked at me as if I’d performed magic. That’s the power of this cake—it wins over even the most skeptical of taste buds with its gentle sweetness and irresistible texture.

What Makes It Special

This cake’s magic lies in its simple, high-quality ingredients working in harmony.

Fresh Lemon Juice & Zest: Using both provides a double hit of citrus. The zest holds the potent, aromatic oils, while the juice delivers a direct, tangy punch that cuts through the sweetness.
Full-Fat Plain Yogurt: This is the secret to a supremely moist and rich texture. The yogurt’s slight tanginess also enhances the overall flavor profile, making the cake taste more complex.
Vegetable Oil: While butter is wonderful, oil ensures a consistently tender and moist crumb without the risk of dryness. It creates a lighter, more delicate texture.
A Floury Blueberry Coating: Tossing the blueberries in a light dusting of flour is a small step with a big payoff. It prevents them from sinking to the bottom of the pan during baking, ensuring every slice is studded with juicy berries.

Making It Happen: A Step-by-Step Narrative

First, preheat your oven and prepare your springform pan. Lining the base with parchment paper is your best insurance policy for a flawless release later.

Now, for the blueberries. Give them a quick rinse—the little bit of water that clings to them is actually helpful. Set aside a generous handful for that beautiful, bursting-top decoration. Toss the rest in a tablespoon of flour until they’re lightly coated; this little cloud of flour will help them stay suspended in the batter.

In a large bowl, it’s time for the wet ingredients. Whisk together the sugar and oil until they’re well combined. Then, stream in the eggs, one at a time, followed by the fragrant lemon zest, fresh lemon juice, and the creamy yogurt. Whisk it all until the mixture is smooth and pale.

Sprinkle the dry ingredients—the flour, a pinch of salt, and the baking powder—right over the wet mixture. Gently fold everything together with a spatula until just combined. A few streaks of flour are perfectly fine; overmixing is the enemy of a tender cake. Now, gently fold in your flour-dusted blueberries.

Pour the thick, speckled batter into your prepared pan and scatter the reserved blueberries over the top. This is when the cake starts to look truly special.

Here’s the key baker’s trick: place the cake in the hot oven, and then immediately reduce the temperature. This initial high heat gives the cake a lovely lift before it settles into a long, gentle bake. You’ll know it’s done when a skewer inserted into the center comes out clean, with no wet batter clinging to it. Let it cool completely on a rack before you release the springform pan. The final touch? A delicate, snowy dusting of powdered sugar right before serving.

You Must Know

Don’t Overmix: Once you add the flour, mix until the ingredients are just combined. Overworking the gluten will make the cake tough.
Temperature Matters: For the most even bake, ensure your eggs and yogurt are at room temperature before you begin.
The Flour Trick is Non-Negotiable: Coating your blueberries in flour is the single best way to prevent a berry landslide at the bottom of your cake.
Cool Completely: This cake is delicate when warm. Let it cool fully in the pan to set its structure before slicing.

Serving Ideas

This cake is wonderfully versatile. Serve a thick slice with a hot cup of Earl Grey tea in the afternoon or a dollop of lightly sweetened whipped cream for a simple dessert. For a special brunch, pair it with a crisp, dry Prosecco or a glass of cold-brewed iced coffee.

Make It Different

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Dairy-Free: Use a plant-based yogurt (like coconut or almond) with great success.
Flavor Twist: Add a teaspoon of vanilla extract to the wet ingredients or a tablespoon of poppy seeds for a classic lemon-poppy seed vibe.
Nutty Crunch: Fold in ½ cup of chopped pecans or slivered almonds for added texture.

Storage and Reheating

Store any leftovers (if you’re lucky!) in an airtight container at room temperature for 2-3 days. For longer storage, this cake freezes beautifully. Wrap the fully cooled cake (or individual slices) tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw overnight at room temperature.

Success Tips

If using frozen blueberries, do not thaw them. Keep them frozen until the moment you toss them in flour and fold them into the batter to prevent them from bleeding too much.
You can substitute baking soda for the baking powder, but you must work quickly once the wet and dry ingredients are combined, as the lemon juice will activate the soda immediately.
For a more intense lemon flavor, you can brush the warm cake with a simple syrup made from equal parts lemon juice and sugar.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries?
Absolutely! Use them straight from the freezer. Measure them out, break up any clumps, and keep them in the freezer until you’re ready to toss them in flour and fold them in. This minimizes color bleeding.

My blueberries sank to the bottom. What happened?
This usually means they weren’t coated in enough flour, or the batter was a bit too thin. Ensure you’re using the full tablespoon of flour to coat them, and don’t overmix the batter after adding the flour.

Can I make this in a regular loaf pan?
You can, but the texture will be denser. This recipe is specifically designed for a taller, lighter cake. If you do use a loaf pan, the baking time will need to be adjusted, so start checking for doneness around the 45-minute mark.

Why do I have to turn the oven temperature down?
This technique gives the cake an initial burst of heat for a good rise, then a lower temperature ensures the center bakes through perfectly without the top over-browning.

How do I know when the cake is done?
The best test is the skewer test. A wooden skewer or toothpick inserted into the center of the cake should come out clean, with perhaps a few moist crumbs attached, but no wet batter.

Blueberry Lemon Yogurt Cake Recipe Card

Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Servings: 10
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 9-inch round cake

Ingredients

Blueberries:

375 g / 12 oz fresh blueberries, divided (about 3 punnets)
1 tbsp plain flour (all-purpose flour)

Wet Ingredients:

1 1/4 cups / 275g white sugar, preferably caster/superfine
2/3 cup / 165ml vegetable or canola oil
2 large eggs, at room temperature
1 ½ tbsp grated lemon rind
¼ cup / 65 ml fresh lemon juice
1 cup / 250 g plain full-fat yogurt (Greek-style preferred), at room temperature

Dry Ingredients:

2 ¼ cups / 335g plain flour (all-purpose flour)
4 tsp baking powder
Pinch of salt

For Serving:

Icing sugar (powdered sugar), for dusting

Instructions

Preheat oven to 200°C / 390°F (standard) or 180°C / 350°F (fan/convection). Grease a 22 cm / 9” springform pan with butter and line the base with parchment paper.
Rinse the blueberries and shake off excess water. Set aside roughly one-third of the berries for the topping. Toss the remaining two-thirds in the 1 tablespoon of flour until lightly coated. Set aside.
In a large bowl, whisk together the sugar, oil, eggs, lemon zest, lemon juice, and yogurt until smooth and well combined.
Add the 2 ¼ cups of flour and pinch of salt to the wet ingredients. Sprinkle the baking powder over the top. Whisk gently until the batter is just combined; a few small lumps are fine.
Gently fold the flour-coated blueberries (and any loose flour in the bowl) into the batter.
Pour the batter into the prepared pan and smooth the top. Scatter the reserved blueberries evenly over the surface.
Place the cake in the oven and immediately reduce the temperature to 180°C / 350°F (standard) or 160°C / 320°F (fan/convection).
Bake for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for 10 minutes before carefully releasing the springform collar. Allow the cake to cool completely on the base before transferring it to a serving plate.
Just before serving, dust the top generously with powdered sugar.