This blueberry lemon yoghurt cake is the ultimate in tangy lemon cake, so moist yet fluffy and studded with plump blueberries. It’s simple to make, even easier to decorate and is a lemon lovers dream.
2tablespoonslemon zest ,not packed(2 medium lemons)
170gunsalted butter, softened (¾ cup / 6oz)
3large eggs, room temp
⅓cupGreek yoghurt
⅓cuplemon juice
1 ½teaspoonsvanilla
THE ICING
1 ½cupsicing sugar(195g / 7oz)
1 ½-2tablespoonslemon juice
For best results, always weigh ingredients where a weight is provided
Equipment
8x5 inch loaf pan
Mixing bowls, spatulas
stand mixer helpful but not required
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Grease your loaf tin and line with baking paper.
FOR THE CAKE: Combine the blueberries with 1 tablespoon of the flour and set aside.
Combine the remaining flour, baking powder and salt in a bowl and whisk to combine and disperse everything. Set aside.
In a large mixing bowl or the bowl of a stand mixer (paddle attachment), use your fingertips to press and blend the sugar and lemon zest together to release the oils in the zest.
Add the butter and beat on medium high until light and creamy.
Add the eggs one at a time, beating each time until smooth and completely combined.
Combine the yoghurt, juice and vanilla in a small jug.
Add ⅓ of the flour mixture to the butter-egg mixture and fold in with a spatula until just combined.
Add ½ the yoghurt mixture and fold through.
Continue alternating, 3 more times - flour, yoghurt flour - carefully folding until everything is just incorporated.
Add the blueberries to the batter and gently fold in until combined.
Bake 50-60 minutes until a toothpick comes out with a crumb or two attached.
Let the cake cool for 10 minutes in the pan before using the edges of the baking paper to lift it out of the tin and transfer to a wire rack to cool completely.
FOR THE ICING: Once the cake has cooled completely, mix together the icing sugar and lemon juice in a mixing bowl, then pour over the cake.
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Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Baking time: The baking time will depend on your oven and the exact loaf tin size you're using and your oven. Check for doneness 5-10 minutes before the recipe suggests.
Store this blueberry lemon yoghurt cake in an airtight container at room temperature for 1 day. After that it will need to be refrigerated for 2-3 days. Bring it to room temperature before serving.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.