Lemon and blueberry cake is one of my favourite sweet foods. One of the worst things about being a nutritionist is that people are always looking and judging at what you eat. I always tell people that I believe in a moderate, balanced approach. After all, what would life be if you didn’t include the things you loved! My favourite indulgence is sweet foods. Forget pies or hot chips, I’d have a piece of cake over that any day – especially if it’s lemon and blueberry cake!
Anyway, the point is, I love to bake, and I love lemon cake. So in the weekend, stuck indoors with stormy weather, I made this lovely blueberry and lemon cake. It’s deliciously moist and tangy, and has no long list of nutritional benefits whatsoever except for the fact that it’s good for the soul.
Lemon, Blueberry and Yoghurt Cake
Adapted slightly from Annabel Langbein’s Great Food for Busy People (Great book by the way!)
Ingredients
1 cup of sugar
2 eggs
Juice and finely grated rind of 3 lemons
1 cup of light flavoured oil (macadamia nut oil is good)
3/4 cup + 2 tablespoons plain, unsweetened yoghurt
2 cups self raising flour
pinch of salt
1 cup blueberries (frozen is fine too) + extra for topping
Preheat oven to 160 degrees Celsius. Blend together sugar, eggs, lemon juice and zest, oil and yoghurt. Add flour and pinch of salt and blitz until just combined. Transfer into a greased cake tin. Sprinkle the blueberries on top, and push slightly into the batter. Place cake in oven and cook for approximately 1 1/2 hours. It won’t take as long if you cook it in a ring tin. Test to see if cooked by inserting a skewer into the middle. If it comes out clean, then the cake is cooked.
Let the cake cool in the tin, then turn out. Sprinkle with icing sugar and blueberries. Serve with Greek yoghurt and enjoy!
That looks so delicious. And easy to make! Yoghurt in cakes is so yummy.
It sure is delicious, my favourite cake recipe I think. Yes it does, yoghurt makes it really nice and moist.
Hello, i just wanted to let you know I made this on the weekend for a friends BBQ, it was such a hit, everyone wanted the recipe! A lovely moist lemony sponge with the addition of blueberries. I will be making this again!
Hi Rachel, thanks for letting me know, glad your friends all enjoyed it. It’s always nice to take something that people rave about. It’s such a yummy cake – it’s firmly filed under my favourite recipes. Plus it’s so easy to make which is always a bonus.
This looks great! While it calls for plain, unsweetened yoghurt, do you think a lemon flavoured yoghurt could also work in it?
Hi Anne, thanks for stopping by. Yes that would work too, I’d just use a little bit less sugar.
Nic, I made this during the week. Delicious!!
I’m interested to know how it was changed from the original recipe?
Hello,
This looks perfect but justy wanted to check on the size of the time. 30cm is huge and I wondered if it would be too big for the volume of ingredients. Is it definintely 30cm? If so how much extra time would it need for a 27cm tin which is the largest I have. Thanks.