Name: Blueberry Lemon Yoghurt Cake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12
Cuisine: European
Ingredients: 375 g / 12 oz blueberries, fresh , divided (3 punnets) (Note 1 for frozen); 1 tbsp plain flour (all purpose flour); 1 1/4 cups / 275g white sugar , preferably caster / superfine; 2/3 cup / 165ml vegetable or canola oil; 2 eggs; 1 ½ tbsp grated lemon rind; ¼ cup / 65 ml lemon juice; 1 cup / 250 g plain yoghurt (I use Greek); 2 ¼ cups / 335g plain flour (all purpose flour); 4 tsp baking powder (Note 2 for baking soda / bi carb); Pinch of salt

Tremendous fast to whip up, this extremely moist Blueberry Lemon Yoghurt Cake is loaded with recent blueberries and shiny lemon flavours. It is a pretty cake for all events! Yoghurt retains the cake moist and provides a stunning tang too. This is similar batter I additionally use for this Lemon Cake and Strawberry Cake.

After a present stopper Blueberry Cake? Do this one – 3 layers, studded with blueberries, plus a lemon cream cheese frosting!

A lovely Blueberry Lemon Yoghurt Cake that's incredibly moist and astonishingly quick to make. www.recipetineats.com

Sneaking in a fast blueberry recipe earlier than the costs begin climbing up once more!!

I get childishly excited when berries come into season. Particularly, blueberries. Raspberries by no means appear to be a discount – or is it simply me?? You’ve by no means seen a raspberry particular recipe on my website for precisely that purpose. Additionally as a result of, to be trustworthy, raspberries offered in outlets right here in Sydney usually are not that nice. Too tart, no juicy sufficient and never a lot flavour. My solely reminiscence of actually nice recent raspberries right here in Australia was in Tasmania.

So for me, raspberries are usually reserved for ornamental functions solely. Used sparsely.

Blueberries, however…. when they’re in season, they’re so nice! Juicy, candy, plump, and simply begging to be popped into your mouth by the handful.

OR – loading up a cake with them. 🙂

Particularly, this pretty Blueberry Lemon Yoghurt Cake that’s astonishingly fast to make. No creaming butter, it’s a dump-and-mix-with-a-wooden-spoon cake.

The “secret ingredient” on this recipe – albeit not so secret as a result of it’s within the recipe identify – is yoghurt. That’s what makes this cake so extremely moist. It’s not the yoghurt itself that makes the cake moist. The explanation yoghurt in cake / muffins and many others makes the crumb moist is as a result of the extra flour in a batter, the drier the cake is (all different issues being equal). Yoghurt thickens the batter, which means much less flour is required to make the batter thick sufficient to permit the baking powder to make the cake rise.

On this explicit case, the yoghurt makes the cake moist and the sourness provides to the intense lemony flavours!

This cake is loaded with blueberries. 3 entire punnets (375g/12 oz). It’s as a lot as I may pack into it with out compromising the rise of the cake.

This Blueberry lemon Yoghurt Cake is a whole and utter celebration of blueberries being in season as a result of at no different time of the 12 months will you discover me making this with recent blueberries. However don’t fear! That is nice made with frozen too, I made this one within the images with frozen blueberries, and I’ve included instructions within the recipe. – Johnsat x