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Blueberry Lemon Yoghurt Cake Recipe (Deliciously Moist!)

Blueberry Lemon Yoghurt Cake

Welcome to a delightful culinary adventure with our Blueberry Lemon Yoghurt Cake. This cake is the perfect blend of zesty lemon and sweet blueberries, creating a refreshing treat that’s perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup plain yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 zest of lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries

Equipment

  • 9-inch round cake pan
  • Mixing bowls (large and medium)
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Rubber scraper
  • Wire rack for cooling
  • Oven mitts

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour a 9-inch round cake pan.
  3. Step 3: In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, lemon juice, vegetable oil, and vanilla extract until well combined and smooth.
  4. Step 4: In another bowl, sift together the flour, baking powder, baking soda, and salt.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients and fold gently until just combined.
  6. Step 6: Gently fold in the blueberries into the batter.
  7. Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Step 8: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

This cake can be topped with a simple glaze or a dusting of powdered sugar for an elegant finish.