• Partnered with
  • Serves 10
  • 45 mins cook

Lemon and blueberry yoghurt cake

Lemon and blueberry yoghurt cake

We can’t rave about this cake enough! It’s so easy to make and has a beautiful high rise, a delicate, moist crumb plus it tastes phenomenal thanks to the lemon/blueberry combo.


  • 1 1/2 cups sugar
  • rind of 2-3 lemons
  • 2 eggs
  • 1 cup oil
  • 1 cup yoghurt
  • pinch of salt
  • 3 tbsp lemon juice
  • 2 cups self-raising flour
  • 1 cup frozen blueberries, dusted in a little flour


  1. Preheat oven to 180oC (or 160oC fan bake). Grease a 20cm loose-bottom cake tin.
  2. Put the sugar and rind in a food processor, then blitz until finely chopped. Transfer to the bowl of a standing mixer. Add in the eggs and oil, beating until creamy. Add the yoghurt, salt and juice, beating until mixed. Fold in the flour and berries, mixing until combined.
  3. Scrape into the prepared tin and bake for 45 minutes or until a skewer comes out clean.
  4. Serve the cake with dollop of soft-whipped cream, if you like.
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