Dessert

Blueberry Lemon Yogurt Cake Recipe

ByJake Silas January 29, 2026January 29, 2026

Introduction

This delicious blueberry cake is bursting with fresh citrus and juicy berries, making it a perfect treat for any occasion. Moist and tangy with a golden crust, it’s simple to prepare and sure to impress your family and friends.

A tall, round cake with a golden-brown crust and a moist, light-colored inside filled with a large amount of dark purple blueberries; the top layer is covered with whole blueberries, some slightly sunken into the cake, and a slice is cut out showing the thick, dense texture with blueberries spread throughout the inside; the cake sits on a white plate with colorful speckles, placed on a white marbled surface, with a few blueberries and purple juice drops scattered around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp butter
400g frozen blueberries
335g flour, plus a spoonful for berries
275g caster sugar
2 eggs
165ml vegetable oil
2 tbsp lemon zest
65ml lemon juice
250ml thick natural yogurt
4 tsp baking powder

Instructions

Step 1: Preheat the oven to 200°C (fan 180°C/gas 6). Butter a 22cm cake tin and line the bottom with baking parchment.
Step 2: Set aside a third of the frozen blueberries. Toss the remaining berries in a spoonful of flour and set aside without defrosting.
Step 3: In a large bowl, beat the sugar and eggs together until smooth. Add the vegetable oil, lemon zest, lemon juice, and natural yogurt, mixing well to combine.
Step 4: Gently whisk the wet ingredients together with the flour, baking powder, and a pinch of salt. It’s okay if the mixture has a few lumps.
Step 5: Fold in the floured blueberries carefully, then pour the batter into the prepared cake tin.
Step 6: Scatter the reserved blueberries on top of the batter.
Step 7: Place the tin in the oven and immediately reduce the temperature to 180°C (fan 160°C/gas 4). Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a skewer inserted into the center comes out clean.
Step 8: Remove the cake from the oven and allow it to cool in the tin. Once cooled, transfer to a wire rack and dust with icing sugar if desired.

Tips & Variations

Use fresh blueberries if preferred, but reduce the flour used for coating slightly to avoid sogginess.
Try adding a teaspoon of vanilla extract for extra flavor.
For a nutty crunch, sprinkle chopped almonds or walnuts on top before baking.
If you like a denser texture, swap half the plain yogurt for sour cream or crème fraîche.

Storage

Store the blueberry cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to one month. Thaw overnight in the fridge and warm slightly before serving if desired.

How to Serve

The image shows a thick blueberry cake with one large slice removed, revealing the inside with many blueberries scattered through the soft, light brown and cream-colored cake layers. The top is golden brown with slightly darker spots where the blueberries have burst, creating dark purple stains. Loose blueberries and purple juice dots surround the cake on a white plate with small black speckles. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used. Toss them in a little flour before folding into the batter to prevent sinking. You may want to reduce the flour slightly to account for the moisture fresh berries add.

How can I tell when the cake is fully baked?

The best way is to insert a skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If there is wet batter on the skewer, bake for longer and test again.