This blueberry yoghurt cake will blow your mind away; it is so delicious. Using a whole cup of Greek yoghurt in making this yoghurt cake makes it incredibly moist, and adding lemon juice gives the cake an excellent flavour. This cake is bursting with fresh blueberries and when baking a divine smell fills your kitchen.
Blueberry greek yogurt cake Recipe
I like this recipe so much because it is a super healthy blueberry cake, it is easy to make and doesn't need many ingredients. I think it is the perfect blueberry dessert.
Blueberry Yoghurt Lemon Cake Ingredients
To make this healthy blueberry cake, you will need the following ingredients.
Blueberry Yoghurt Cake Making Instructions
Preparing the oven. Preheat the oven at 170C.
Preparing the blueberries. Rinse the blueberries then add the one tablespoon flour to it, mix then set aside.
Making the cake. First adding all the wet ingredients, crack the eggs in a bowl then whisk using the electric whisk.
Add the sugar, whisk. Then, add the butter, whisk again.
After that, add yoghurt and lemon juice then whisk one more time.
Preparing the dry ingredients. Mix the baking powder and the flour.
Combine everything. Add the flour mix to the wet ingredients and whisk until incorporated. Then add the blueberries to the batter then stir well (keep some for the top).
Preparing the baking pan. Line a 22 cm springform with parchment paper and grease the sides with butter.
Pour the batter into the springform then add the rest of the blueberries on the top.
Baking. Bake for 50 minutes or until fully baked.
Let the cake to cool down. Then sprinkle the powdered sugar on top.
Tips and variations
- Don't substitute the butter with vegetable oil or any other oil; I have made this blueberry cake with vegetable oil, and the taste was not as good as using butter.
- You can replace the fresh blueberries with frozen ones (fresh is preferable), but you will have to make sure they are dry before using.
- You can replace the powder sugar on the top with a dollop of cream when serving.
- If you don't have greek yoghurt, you can replace it with plain yoghurt or even sour cream; these are good replacements to the greek yoghurt.
Storage
To store: Keep in the fridge for 2-3 days.
To freeze: This cake freezes beautifully; just wrap it twice in plastic wrap and keep it in the freezer for 1-2 months.
More Cake Recipes
- Sponge Cake With Only Four Ingredients. Learn how to master making a sponge cake base with only four ingredients.
- Keto Matcha Green Tea Mug Cake. A healthy mug cake made with matcha green tea and topped with chocolate chips.
- Keto Cheesecake With Coconut Crust. A delicious cheesecake made with coconut crust and topped with chocolate.
Recipes you may like
Don't forget to subscribe to the newsletter to recipe all the latest recipes once published! You can also follow Healthy Life Trainer on Facebook, Pinterest, and Instagram!
Blueberry Yoghurt Cake
Ingredients
- 2 cups plain flour
- 1 tablespoon plain flour (for the blueberries)
- 1 tablespoon baking powder
- 1 ¼ cup sugar
- ½ cup butter melted
- 1 cup greek yoghurt
- ¼ cup lemon juice
- 3 eggs
- 400 g blueberries
- 2 tablespoon powdered sugar
Instructions
- Preheat the oven at 170C.
- Rinse the blueberries then add the one tablespoon flour to it, mix then set aside.
- First adding all the wet ingredients, crack the eggs in a bowl then whisk using the electric whisk. Then add the sugar, whisk.
- Add the butter, whisk again.
- Add yoghurt and lemon juice then whisk one more time.
- Mix the baking powder and the flour.
- Add the flour mix to the wet ingredients and whisk until incorporated. Then add the blueberries to the batter then stir well (keep some for the top).
- Line a 22 cm springform with parchment paper and grease the sides with butter.
- Pour the batter into the springform then add the rest of the blueberries on the top.
- Bake for 50 minutes or until fully baked.
- Let the cake to cool down. Then sprinkle the powdered sugar on top.
Notes
- Don't substitute the butter with vegetable oil or any other oil; I have made this blueberry cake with vegetable oil, and the taste was not as good as using butter.
- You can replace the fresh blueberries with frozen ones (fresh is preferable), but you will have to make sure they are dry before using.
- You can replace the powder sugar on the top with a dollop of cream when serving.
- If you don't have greek yoghurt, you can replace it with plain yoghurt or even sour cream; these are good replacements to the Greek yoghurt.
Sofia
This cake recipe is a hit!. I’ve baked this cake a couple of times, and it always turns out amazing, thank you!
Melissa
I have made this blueberry cake, and I Can't forget how delicious it is, and everybody loved it.
Hannah
What a simple and delicious yoghurt cake! Incredibly Fluffy, moist and delicious.
Olivia
I’ve made this yoghurt cake twice, and it was great both times. All my family loved it. Thanks for sharing this recipe.