Blueberry Lemon Yoghurt Cake
An incredibly moist Blueberry Lemon Yoghurt Cake that's quick to make and bursting with fresh flavors.
Equipment
- springform pan
- mixing bowl
- Whisk
- Measuring Cups
- measuring spoons
- Oven
Ingredients
Blueberries
- 375 g blueberries, fresh divided (3 punnets)
- 1 tablespoon plain flour for tossing blueberries
Wet
- 1 ¼ cups white sugar preferably caster/superfine
- ⅔ cup vegetable or canola oil
- 2 whole eggs
- 1 ½ tablespoon grated lemon rind
- ¼ cup lemon juice
- 1 cup plain yoghurt I use Greek
Dry
- 2 ¼ cups plain flour all purpose flour
- 4 teaspoon baking powder or baking soda/bi carb
- 1 pinch salt
Instructions
Preparation
- Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper.
- Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about ⅓ of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
- Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
- Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
- Place in oven, TURN DOWN to 180C/350F (standard) or 160C/320F (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.
- Sprinkle with icing sugar (powdered sugar). Serve!
Notes
This cake is not overly sweet, so if you have a sweet tooth, add an extra ¼ cup of sugar.
Nutrition
Serving: 1sliceCalories: 354kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 42mgSodium: 230mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg
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