Blueberry Lemon Yoghurt Cake

After a show stopper Blueberry Cake? Try this one – 3 layers, studded with blueberries, plus a lemon cream cheese frosting!

Sneaking in a quick blueberry recipe before the prices start hiking up again!! I get childishly excited when berries come into season. Specifically, blueberries. Raspberries never seem to be a bargain – or is it just me?? You’ve never seen a raspberry specific recipe on my site for exactly that reason. Also because, to be honest, raspberries sold in shops here in Sydney are not that great. Too tart, no juicy enough and not much flavour. My only memory of truly great fresh raspberries here in Australia was in Tasmania. So for me, raspberries are typically reserved for decorative purposes only. Used sparsely. Blueberries, on the other hand…. when they are in season, they are so great! Juicy, sweet, plump, and just begging to be popped into your mouth by the handful. OR – loading up a cake with them. 🙂 Specifically, this lovely Blueberry Lemon Yoghurt Cake that is astonishingly quick to make. No creaming butter, it’s a dump-and-mix-with-a-wooden-spoon cake.

The “secret ingredient” in this recipe – albeit not so secret because it’s in the recipe name – is yoghurt. That’s what makes this cake so incredibly moist. It’s not the yoghurt itself that makes the cake moist. The reason yoghurt in cake / muffins etc makes the crumb moist is because the more flour in a batter, the drier the cake is (all other things being equal). Yoghurt thickens the batter, meaning less flour is required to make the batter thick enough to allow the baking powder to make the cake rise. In this particular case, the yoghurt makes the cake moist and the sourness adds to the bright lemony flavours!

This cake is loaded with blueberries. 3 whole punnets (375g/12 oz). It’s as much as I could pack into it without compromising the rise of the cake. This Blueberry lemon Yoghurt Cake is a complete and utter celebration of blueberries being in season because at no other time of the year will you find me making this with fresh blueberries. But don’t worry! This is great made with frozen too, I made this one in the photos with frozen blueberries, and I’ve included directions in the recipe. – Nagi x

More afternoon tea favourites

Cinnamon Swirl Bread – easy, no yeast! Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast Apple Muffins or Apple Cake Whole Orange Cake – super easy and yes, with whole oranges! Raspberry Bars or Strawberry Bars Savoury Cheese Muffins or Cornbread Muffins (personal fave😇)