Deliciously Moist Blueberry Lemon Yoghurt Cake Recipe

Oh man, have you ever tasted a cake that feels like a hug? I mean, the kind of cake that just radiates comfort and sunshine? This Blueberry Lemon Yoghurt Cake does just that! It’s got that lovely, tangy lemon kick paired with sweet, juicy blueberries, and I swear, the yogurt adds this gorgeous moistness that you just can’t get enough of. Seriously, it’s perfect for brunch, afternoon tea, or heck, even just to enjoy with your morning coffee… You know, a little treat for yourself!

Why You’ll Crave It

• That zingy lemon flavor just dances on your tongue, it’s so refreshing!
• The blueberries… they practically burst in your mouth, adding sweetness and joy!
• Super moist texture thanks to yogurt—it’s like sinking your teeth into a fluffy cloud!
• It’s really easy to whip up—which, yay, means you can bake more often!
• This cake’s beautiful enough for a special occasion but cozy enough for a quiet night in.

My family fights over the last piece every single time… it’s that good!

What You’ll Need

• 1 cup plain yoghurt: plain but oh-so-delicious; it keeps the cake super moist
• 1 cup granulated sugar: just what you need for that sweet balance with the lemon
• 1/4 cup vegetable oil: helps keep it all nice and tender
• 3 large eggs: they’ll give us fluffiness; say hello to cake heaven!
• Zest of 1 lemon: don’t skimp on this, it really amps up the lemony aroma
• 1/4 cup fresh lemon juice: zing, zing, zing—adds brightness to the cake
• 2 cups all-purpose flour: the base of our yummy treat
• 2 teaspoons baking powder: that lift we all love
• 1/2 teaspoon baking soda: for added rise, just in case
• 1/2 teaspoon salt: balances everything out, trust me on this
• 1 cup fresh blueberries: try to find the juiciest ones you can!

Easy How-To

Let the Baking Begin!

First things first, preheat your oven to 160°C (320°F). Grab a round cake pan—about 8 inches should do—and grease it well. You can even line it with parchment paper too, for good measure. Now, in a bowl, mix your flour, baking powder, and salt. Just whisk it together until it looks all fluffy and happy. In another big bowl (one that can hold all your dreams—and cake batter), beat together the sugar and eggs until it’s super light and fluffy, like clouds! Then add in the yogurt, lemon juice, and zest. Mix it well, really well. Gradually add the dry stuff to the wet mixture—you’re gonna want to stir gently here, just until it all hangs out together—don’t overmix, okay? Finally, fold in those lovely blueberries, being gentle so they don’t break and stain everything blue… unless you want that, of course! Pour the batter into the pan and smooth out the top. Bake it for about 50 to 60 minutes, or until a toothpick comes out clean. Once it’s done, let it cool for a bit before you transfer it to a wire rack… if you can resist diving into it right away!

Good to Know

• Don’t rush the cooling—it’s key to keeping the cake from breaking when you flip it!
• If you’re feeling fancy, whip up a simple icing by mixing powdered sugar with lemon juice; dreamy!

Serving Ideas

• Serve with a dusting of powdered sugar on top, or a dollop of whipped cream for that extra indulgence.

Top Tricks

• Use a microplane for zesting the lemon to get the finest zest without any bitter pith!

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, you can! Just keep in mind that frozen blueberries may let out a bit more moisture, which could make the cake a little denser, but it’ll still be delicious!

How can I tell when the cake is done baking?

The toothpick test is your friend! Stick one in the center, if it comes out clean or with just a couple crumbs, you’re good to go. You’ll also see the edges gently pulling away from the pan.

Can I substitute yogurt with another ingredient?

For sure! You can use sour cream or buttermilk if that’s what you have on hand—both work out quite nicely!

How should I store the cake?

Store it in an airtight container at room temperature for about 3 days, or toss it in the fridge for a week if you want it to last longer. Freezing is also an option for longer storage.

Can I add other fruits to the recipe?

Absolutely! Feel free to toss in some raspberries or strawberries—just keep an eye on the moisture they might bring!

Conclusion

The Blueberry Lemon Yoghurt Cake is a true celebration of flavors and textures, so light and refreshing! It really can elevate any dessert table or casual gathering. It’s a simple pleasure you’ll find yourself returning to time and time again—trust me on that!

More recipes suggestions and combination

Berry Yogurt Parfait

Layer yogurt with mixed berries and granola for a quick and healthy breakfast or snack.

Lemon Blueberry Muffins

Transform the cake recipe into muffins for a portable breakfast option, bursting with the same delicious flavors.

Blueberry Pancakes

Incorporate blueberries into pancakes for a fruity take on the classic weekend breakfast.

Lemon Sorbet

Serve a refreshing lemon sorbet alongside the cake for a light and zesty dessert pairing.

Lemonade Spritzer

Make a refreshing drink to accompany the cake by mixing lemonade with sparkling water and fresh blueberries.