Classic blueberry lemon cake | Yogurt cake

Super quick to whip up, this ultra moist Blueberry Lemon Yoghurt Cake is loaded with fresh blueberries and bright lemon flavours. This is a lovely cake for all occasions! Yoghurt keeps the cake moist and adds a lovely tang too.
The “secret ingredient” in this recipe – albeit not so secret because it’s in the recipe name – is yoghurt. That’s what makes this cake so incredibly moist. It’s not the yoghurt itself that makes the cake moist. The reason yoghurt in cake / muffins etc makes the crumb moist is because the more flour in a batter, the drier the cake is (all other things being equal). Yoghurt thickens the batter, meaning less flour is required to make the batter thick enough to allow the baking powder to make the cake rise.

This blueberry lemon yoghurt cake is the ultimate in tangy lemon cake, so moist yet fluffy and studded with plump blueberries. It’s simple to make, even easier to decorate and is a lemon lovers dream.

I’m not messing around when I say this blueberry lemon yoghurt cake is absolutely bursting with lemon flavour and plump blueberries. It’s tangy, moist, soft and has a simple lemon glaze that makes it the perfect sweet tea-time treat.

The texture is lusciously soft and moist – no dry cakes around here please and it’s the yoghurt that helps with that.

And when it comes to taste, this lemon loaf is the real deal! It has a big hit of lemon flavour – not just a background hint but a bold, unmistakable lemon tang that comes from both loads of juice and zest in the cake batter itself. Top it off with a simple 2 ingredient lemon icing, and you know the lemon lovers in your life will be very happy, indeed


Ingredients you’ll need

A simple cake batter with loads of lemon and blueberries, there’s nothing out of the ordinary here.
Blueberries: Fresh blueberries are best but frozen will work. If using fresh, wash and dry them well. If using frozen, make sure to keep them frozen right up until you add them to the batter.  

Flour: You’ll just need plain flour / all purpose flour. Make sure to measure it correctly. Too much flour will give you a dry cake.

Baking powder: Baking powder gives this cake it’s lift.

Salt: Just a touch of salt to intensify flavours.

Butter or oil  Use unsalted butter, softened to around room temperature so it beats up easily.

Sugar: Just white granulated sugar (superfine sugar) is all you need) for the batter.

Lemon: Roughly 2 medium lemons will get you the right amount of zest and juice.

Eggs: Use large eggs, free-range if you have the means.

Greek yoghurt: Full fat Greek yogurt is best here. It keeps the cake moist.

Vanilla: Use pure vanilla extract. Essence is a synthetic flavouring and just not as good as the real thing.


❤If you want more sweetness then feel free to frost this cake with lemon whipped cream or buttercream icing. However, I prefer to eat it plain with a hot cup of tea or coffee.(dusting with powdered sugar is my best way for cool prasentation )
Tips
Beat this mixture with an electric beater, hand beater, or wooden spoon for a few minutes.
❤Do not keep the lemon juice resting as it turns bitter. So use it straightaway to make the cake batter.
Note: To get the zest of lemon, grate the lemon peel before cutting the lemon. Use a handheld grater or zester to grate the lemon peel. Do not grate the white pith.

❤Check the cake with a toothpick or bamboo skewer and it should come out clean. If there is any batter sticking on the skewer, then bake for some more minutes.

❤ If the top of the cake starts browning too much, cover the top with aluminum foil or parchment paper while baking.

Expert Tips for This cake
Flour: Make sure you sieve the flour before making your cake batter. This gets rid of any bran in the flour, and splits up lumps of flour.

❤Oil: I added vegetable oil to this cake batter which makes it a unique flavour. If you want you can alwyas use butter. Both ingredients work well in this cake.

❤Leavening ingredients: It is important to add baking powder to this recipe as they help the cake to rise. Make sure that leavening ingredients have not expired

Ingredients
Refined flour / maida
Any neutral oil
In case if you are using salted butter don't forget to skip 1/4 tsp salt
lemon zest and juice
vanilla extract
Eggs
Sugar ( granulated)
Baking powder
yogurt or sour cream
blueberries (fresh. dried, frozen)
powdered sugar for dusting

Thankyou so much for watching 🙏🏽🙋🏽‍♀️
Love to hear from you
Annie

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