Blueberry Lemon Yogurt Cake
A tender, lemon-scented yogurt cake packed with blueberries and finished with a light dusting of icing sugar. One round cake makes 12 afternoon-snack slices. Batch yield: One 23 cm round cake, cut into 12 slices. One serving: 1 slice, approximately 120 g after baking, cooling and dusting. Allow approximately 3 hours 25 minutes from starting to serving: 20 minutes to prepare while the oven preheats, 60 minutes for the single oven batch, 120 minutes to cool, and 5 minutes to dust and slice. prep_minutes includes all 25 active minutes plus the mandatory cooling time; preheating overlaps preparation and is not added again. No chilling or butter-softening is needed. Baking and cooling times are estimates: extend them if the centre is not baked or the cake is still warm. Appliances: Oven. Equipment: 23 cm round springform cake tin, at least 7 cm deep; Baking parchment; Kitchen scales; Measuring jug; Fine grater; Two mixing bowls; Hand whisk; Spatula; Clean kitchen towel or paper towels; Skewer; Wire cooling rack; Small sieve; Knife; Cutting board. Allergens: Contains wheat flour, eggs and dairy yogurt. Check packaged ingredients for additional allergens and cross-contact warnings. Nutrition is estimated per one-twelfth of the cake; calories are calculated from the estimated macros using 4 kcal/g for protein and carbohydrate and 9 kcal/g for fat. Storage: Once completely cool, keep covered at cool room temperature for up to 1 day, or refrigerate in an airtight container for up to 4 days from baking. In warm conditions, refrigerate once cool. Freeze individually wrapped slices in a sealed container for up to 2 months; thaw covered overnight in the fridge. The icing-sugar dusting may dissolve during storage.
145 min
Prep
60 min
Cook
12
Serves
368
Calories
Macros · per serving
6g protein
52g carbs
15g fat
Ingredients
For 12 servings
- 375 g Fresh blueberries
- 345 g Plain flour (all-purpose)
- 275 g Caster sugar
- 165 ml Canola oil
- 2 whole eggs Large eggs
- 9 g Finely grated lemon zest
- 65 ml Lemon juice
- 250 g Plain Greek yogurt, 5% fat
- 16 g Baking powder
- 1 g Fine salt
- 12 g Icing sugar
Instructions
- 1
Heat the oven to 180°C conventional / 350°F, or 160°C fan. Position a shelf just below the centre. Line the base and sides of a 23 cm round springform tin, at least 7 cm deep, with baking parchment; no grease is needed.
- 2
Rinse the blueberries and dry them thoroughly. Set aside 100 g for the top. Measure the lemon zest and juice, grating only the yellow peel before squeezing the juice.
- 3
Reserve 10 g of the flour for the berries. In a bowl, whisk the remaining 335 g flour with the baking powder and salt until evenly distributed.
- 4
Put the caster sugar and lemon zest in a large mixing bowl. Rub them together with fingertips until fragrant. Add the eggs and whisk by hand for about 30 seconds, until evenly blended. Gradually whisk in the oil, then whisk in the yogurt and lemon juice until smooth.
- 5
Add the flour mixture to the wet ingredients and fold gently with a spatula until only a few flour streaks remain. Toss the remaining 275 g blueberries with the reserved 10 g flour, then fold them into the batter just until distributed and no dry flour remains. The batter should be thick but spoonable.
- 6
Scrape all the batter into the prepared tin and level the surface. Scatter the reserved 100 g blueberries evenly over the top and press them very lightly into the surface.
- 7
Bake for about 60 minutes, checking from 55 minutes. The cake should be golden, feel set in the centre and spring back gently when touched. A skewer inserted into the centre, avoiding a blueberry, should emerge without wet batter; a few moist crumbs are fine. If necessary, continue baking in 5-minute increments until done.
- 8
Cool in the tin on a wire rack for 20 minutes. Release the springform ring and peel away the side paper. Leave the cake on its metal base on the rack for approximately 100 minutes more, until completely cool. Once cool, carefully slide off the base and remove the base paper.
- 9
Sift the 12 g icing sugar evenly over the cooled cake. Cut into 12 equal wedges. Allow about 5 minutes for this final dusting and slicing.
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