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Blueberry Lemon Yoghurt Cake | Daily Dine

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Blueberry Lemon Yoghurt Cake

Blueberry Lemon Yoghurt Cake

An incredibly moist cake that's bursting with fresh blueberries and bright lemon flavours, this is astonishingly quick to make! This cake is not overly sweet, so if you have a sweet tooth, add an extra 1/4 cup of sugar. Recipe VIDEO below.

View original recipe on recipetineats.com

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Servings: 12

Nutritional Information

Calories:354 kcal

Ingredients

375 g / 12 oz blueberries, fresh (, divided (3 punnets) (Note 1 for frozen))

1 tbsp plain flour ((all purpose flour))

1 1/4 cups / 275g white sugar (, preferably caster / superfine)

2/3 cup / 165ml vegetable or canola oil

2 eggs

1 1/2 tbsp grated lemon rind

1/4 cup / 65 ml lemon juice

1 cup / 250 g plain yoghurt ((I use Greek))

2 1/4 cups / 335g plain flour ((all purpose flour))

4 tsp baking powder ((Note 2 for baking soda / bi carb))

Pinch of salt

Instructions

Step 1
Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper.
Step 2
Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
Step 3
Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
Step 4
Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
Step 5
Place in oven, TURN DOWN to 180C/350F (standard) or 160C/320F (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.
Step 6
Sprinkle with icing sugar (powdered sugar). Serve!