Blueberry Lemon Yoghurt Cake (Print Version)
Moist and tangy, this cake features fresh blueberries and lemon for a bright, easy-to-make treat.
# Ingredients:
Blueberries
01 -
12 oz fresh blueberries, divided (3 punnets)
02 -
1 tbsp all-purpose flour
Wet Ingredients
03 -
1 1/4 cups (275 g) white sugar, preferably superfine
04 -
2/3 cup (165 ml) vegetable or canola oil
05 -
2 eggs
06 -
1 1/2 tbsp grated lemon rind
07 -
1/4 cup (65 ml) lemon juice
08 -
1 cup (250 g) plain yogurt (Greek preferred)
Dry Ingredients
09 -
2 1/4 cups (335 g) all-purpose flour
10 -
4 tsp baking powder
11 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 390°F (200°C) standard or 350°F (180°C) fan/convection. Grease a 9-inch (22 cm) springform pan with butter and line the base with parchment paper.
02 -
Rinse blueberries and shake off excess water without patting dry. Reserve one-third for topping. Toss the remaining blueberries in all-purpose flour and set aside.
03 -
In a large bowl, whisk together sugar, oil, eggs, grated lemon rind, lemon juice, and yogurt until smooth.
04 -
Sprinkle flour, salt, and baking powder over the wet mixture. Whisk gently until just combined; a few small lumps are acceptable.
05 -
Fold in the floured blueberries along with any loose flour remaining in the bowl. Pour the batter into the prepared pan and evenly scatter the reserved blueberries on top.
06 -
Place the pan in the oven and immediately reduce the temperature to 350°F (180°C) standard or 320°F (160°C) fan/convection. Bake for 50 minutes or until a skewer inserted in the centre comes out clean.
07 -
Allow the cake to cool on a wire rack. Remove the sides of the springform pan, then remove the base once cooled. Dust with powdered sugar before serving.
# Notes:
01 -
For a sweeter cake, increase sugar by 1/4 cup. Using frozen blueberries requires no thawing; just add flour before folding in.