Blueberry Lemon Yoghurt Cake
A tender blueberry cake brightened with lemon and yoghurt. Mix the batter, add fresh or frozen blueberries, and bake until a skewer comes out clean.
By Cookin' Kitchen
- Total: 1 hour
- Servings: 12 servings
Recipe
Blueberry Lemon Yoghurt Cake
A tender blueberry cake brightened with lemon and yoghurt. Mix the batter, add fresh or frozen blueberries, and bake until a skewer comes out clean.
Cookin' · https://cookin.club/recipes/blueberry-lemon-yoghurt-cake
- Prep
- 10 minutes
- Cook
- 50 minutes
- Total
- 1 hour
- Servings
- 12
Ingredients
For 12 servings
Blueberries
Wet
Dry
Equipment
- Oven
- 22 cm / 9-inch springform pan
- Baking paper
- Large bowl
- Whisk
- Skewer
- Wire rack
Instructions
Step 1: Preheat the oven to 200°C / 390°F (standard) or 180°C / 350°F (fan/convection). Grease a 22 cm / 9-inch springform pan with butter and line the base with baking paper.
Step 2: Rinse the blueberries and shake off excess water without patting them dry. Set aside about one-third for the topping. Toss the remaining blueberries in the tablespoon of flour and set aside.
Step 3: Whisk the wet ingredients in a large bowl. Add the flour and salt, then sprinkle the baking powder over the mixture.
Step 4: Whisk until just combined; a few small lumps are fine. Stir in the blueberries, including any loose flour in the bowl. Pour the batter into the pan and top with the reserved blueberries.
Step 5: Place the pan in the oven and immediately reduce the temperature to 180°C / 350°F (standard) or 160°C / 320°F (fan/convection). Bake for 50 minutes, or until a skewer comes out clean. Remove the sides of the springform pan and cool the cake on a rack. Once cool, remove the base.
Step 6: Sprinkle with icing sugar and serve.
Notes
Using frozen blueberries
Keep the blueberries frozen so they do not weep into the batter. Measure them, break up any clumps, and return them to the freezer in a bowl. Prepare the batter and have the tablespoon of flour ready; then take the berries from the freezer, set aside about one-third, and toss the rest in flour before folding them into the batter.
Baking soda alternative
Use 1 1/2 teaspoons baking soda in place of the baking powder. Work fairly quickly once it is mixed into the batter, as the lemon juice and yoghurt activate the baking soda.
Storage
Store the cake in an airtight container at room temperature, not in the refrigerator. It keeps for 2–3 days and can be frozen. Defrost completely and serve at room temperature.
Nutrition per serving
- Calories
- 354 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This blueberry lemon yoghurt cake is filled with blueberries and has a bright lemon flavour. Yoghurt adds tang to the cake, which is not overly sweet.
Use fresh blueberries or follow the notes for frozen berries. Add an extra 1/4 cup of sugar if you prefer a sweeter cake.
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