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.

By Nici Wickes
  • 45 mins cooking
  • Serves 10
  • Print


  • 1 1/2 cup sugar
  • rind of 2-3 lemons
  • 2 eggs
  • 1 cup oil
  • 1 cup yoghurt
  • pinch of salt
  • 3 tablespoon lemon juice
  • 2 cup 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.


When using frozen berries, run them under some water to partially thaw them otherwise you will need to increase the cooking time.

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