Lemon blueberry yogurt cake

All occasions tea cake made in a blender

You'll love this simple, delicious, easy-to-pull-together, blender cake that’s filled with juicy blueberries and plenty of citrusy flavour. It’s a sweet and tangy combination of flavours that everyone will love. Thanks to lots of butter and homemade yogurt, this lemon blueberry yogurt cake is extra moist and similar in texture to an old-fashioned pound cake.

Lemon blueberry yogurt cake is astonishingly quick to make. No creaming butter, or complicated steps - simply add all the ingredients into the Vibe Blender jug in the order listed, blend for 30 seconds, fold in the berries and the batter is done.

Dress up lemon blueberry yogurt cake with a dusting of powdered sugar and an extra dollop of homemade yogurt, cultured cream or whipped cream. Our tip is to dive into it while it’s still a little warm! 

FRESH OR FROZEN BLUEBERRIES

Fresh blueberries are easy to find all year round these days but if you don’t have them, frozen will work too. To help prevent your cake from discolouring, add them to the batter while they are still frozen, and do not over mix or the berries will bleed.

INGREDIENTS

1 cup yogurt
3/4 cup (170 g) butter, at room temperature
¼ cup / 65 ml lemon juice
1 teaspoon vanilla
2 ¼ cups (335g) all-purpose (plain) flour
3 teaspoons baking powder
¼ teaspoon salt
3 large eggs
1 cup (200g) caster sugar

Fold in:
Zest of one lemon
2 ½ cups fresh or frozen blueberries
Icing sugar (powdered sugar) for dusting

METHOD

1.   Preheat the oven to 180C / 350F and grease a 22 cm / 9” springform pan with butter, and line the base with baking paper.
2.   Add all the ingredients into the Vibe blender jug in the order listed. Choose ‘smoothie’ mode and blend for 30 seconds. Stop and scrape down the sides. Blend for a further 5-10 seconds if necessary.
3.   Add the lemon zest and 2/3 of the blueberries. Gently fold into the batter with a spatula.

5.   Pour the batter into the prepared tin.
6.   Scatter the remaining blueberries onto the batter. Lightly trail the spatula over the berries to submerge them.
7.   Turn the oven down to 160C/320F. Place the cake in the oven and cook for 50-60 minutes or until a skewer inserted comes out clean.
8.  Allow to cool for 30 minutes before dusting with icing sugar and serving.
9.   Store lemon blueberry yogurt cake in an air-tight container at room temperature for 3 days, or freeze for up to 3 months. 

PIN THIS RECIPE