I have been making this Lemon & Blueberry yoghurt cake for years and it’s loved by all who have tried it, and you probably have most ingredients on hand to whip one up too. Honestly, if there’s only ever one sweet recipe of mine you are ever to try please make it this one.
You can’t taste the yoghurt at all, the cake doesn’t rise too much and remains level while baking making it the perfect cake to slice and layer with buttercream for your next party.
Using the same basic yoghurt batter you can find my Apple & Cinnamon yoghurt Cake recipe here too
You could experiment with the basic recipe and try a raspberry and white chocolate or choc orange version too, it’s a very versatile batter.
1 cup of Greek yoghurt
2 cups of white sugar
2 large eggs
3/4 cup of vegetable or sunflower oil
1 teaspoon of vanilla extract
1.5 cups of self raising flour
Zest of one lemon
Juice of half a lemon
1.5 cups of frozen blueberries
1 tablespoon of plain flour
To grease the cake tin use 1 teaspoon of butter and 1 teaspoon of flour.
Pre-heat oven to 170c fan forced.
Grease a 21x7cm cake tin with butter using a small piece of cling wrap, add the teaspoon of flour and shake any excess from the tin.
Add the eggs, oil, yoghurt, vanilla, lemon juice and rind and sugar to a large bowl and mix with a spoon until well combined. Add the flour and mix again for around a minute or so or until well combined.
To a separate bowl add one tablespoon of flour and the blueberries and mix to coat well. This will stop them bleeding as much throughout the cake and prevent it turning Wonka purple.
Once they are coated, carefully fold them through the cake mix and then pour into the tin.
Bake on the bottom shelf of your oven for 60-70 minutes (all ovens will vary) or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake in the tin for 5-10 minutes and then transfer to a wire rack to cool completely.
You can add any frosting you like and I wing mine but generally add 50g softened butter to the small bowl on my kitchen aid, with 1.5 cups of icing sugar and 1-2 tablespoons of milk and beat on speed 6 for approximately 5 minutes or until light and fluffy.