Lemon Blueberry Yogurt Cake

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Lemon Blueberry Yogurt Cake

by Claire Marie Chang

Relish every spoonful of this delicious, lemony yogurt cake studded with blueberries recipe by Chef Claire!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 540 mins Serves : 12


  • 100g Unsalted Butter
  • 20g Vegetable Oil
  • 180g White Sugar, Fine or Caster
  • 2 Eggs, 60-65g
  • 185g Plain Yogurt, Unsweetened*Pot Set or Greek
  • 15g Lemon Juice
  • Zest of ½ lemon
  • 1/2 tsp Lemon Extract (Optional)
  • 1/2 tsp Vanilla Bean Paste/Extract (Optional)
  • 225g Cake Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Sea salt, Fine
  • 50g Frozen Blueberries


  1. Preheat oven to 180°C without fan.
  2. Combine butter, oil and sugar in a mixing bowl.
  3. Using the paddle attachment, cream the butter till light and fluffy. Start on slow till combined. Increase to medium high speed for 3-5mins
  4. Combine yogurt, lemon juice, zest and flavourings and set aside.
  5. Sift all the dry ingredients together and set aside.
  6. Once the butter is well creamed, on medium high speed, add one egg at a time.
  7. In alternate batches, add the sifted flour and yogurt mixture on slow speed.
  8. Once well combined, fold in the frozen blueberries.
  9. Divide the batter into 420-430g portions into 2 lined 6” cake tins.
  10. Tap to remove air bubbles. Level the cake using a spatula.
  11. Bake for 30-40mins till a skewer comes out clean.
  12. Cool until room temperature and chill the cake overnight.
  13. * This cake keeps up to 3 days at room temperature. To use as a layered cake, it is best baked a day before and kept chilled or frozen for neat cake layers.
  14. Variations:Orange scented – Add ½ tsp Orange extract + Zest of 1 Orange Instead of blueberries, use raspberries or strawberries.
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