Description
A moist and tangy blueberry cake bursting with fresh lemon flavor and juicy frozen blueberries, perfect for any occasion. This easy-to-make cake uses natural yogurt and lemon zest to create a refreshing dessert that pairs wonderfully with a cup of tea or coffee.
Ingredients
Scale
Butter and Fruit
- 1 tsp butter
- 400g frozen blueberries
- Spoonful of flour for dusting berries
Dry Ingredients
- 335g flour
- 275g caster sugar
- 4 tsp baking powder
- Pinch of salt
Wet Ingredients
- 2 eggs
- 165ml vegetable oil
- 2 tbsp lemon zest
- 65ml lemon juice
- 250ml thick natural yogurt
Instructions
- Prepare the Oven and Tin: Preheat your oven to 200C (fan 180C/gas mark 6). Butter a 22cm cake tin and line the bottom with baking parchment to prevent sticking.
- Prepare the Blueberries: Set aside one-third of the frozen blueberries for later. Toss the remaining two-thirds of the berries with a spoonful of flour to coat them lightly—this helps prevent them from sinking in the batter. Do not defrost the berries before adding.
- Mix Wet Ingredients: In a large bowl, beat together the caster sugar and eggs until the mixture is smooth and slightly fluffy. Then add the vegetable oil, lemon zest, lemon juice, and natural yogurt, stirring gently to combine.
- Combine Dry Ingredients: Whisk together the flour, baking powder, and a pinch of salt in a separate bowl. Gradually add this dry mixture to the wet ingredients and whisk together. It’s okay if the batter remains slightly lumpy; over-mixing can toughen the cake.
- Add Blueberries: Carefully fold the floured blueberries into the batter, ensuring they are distributed evenly without crushing them.
- Assemble and Bake: Pour the cake mixture into the prepared cake tin. Evenly sprinkle the reserved blueberries on top to create a beautiful berry topping. Immediately reduce the oven temperature to 180C (fan 160C/gas mark 4) and bake the cake for 1 hour 10 minutes to 1 hour 20 minutes, or until a skewer inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the tin for a while before transferring it to a wire rack to cool completely. Once cool, optionally dust the top with icing sugar for a pretty finish before serving.
Notes
- Do not thaw the frozen blueberries before adding them to the batter to prevent the cake from becoming soggy.
- Coating the berries with flour helps to keep them suspended in the cake batter during baking.
- Using natural yogurt adds moisture and a slight tang to the cake.
- If you prefer a less sweet cake, you can reduce the sugar by about 25 grams.
- Make sure not to overmix the batter once you add the flour to keep the cake tender.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: blueberry cake, lemon blueberry cake, yogurt cake, easy blueberry cake recipe, baked blueberry dessert
