Blueberry Lemon Yoghurt Cake

Name: Kue Yoghurt Lemon Blueberry
Total time: 60 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 375 g / 12 oz blueberries, fresh (, divided (3 punnets) (Note 1 for frozen)); 1 tbsp plain flour ((all purpose flour)); 1 1/4 cups / 275g white sugar (, preferably caster / superfine); 2/3 cup / 165ml vegetable or canola oil; 2 eggs; 1 ½ tbsp grated lemon rind; ¼ cup / 65 ml lemon juice; 1 cup / 250 g plain yoghurt ((I use Greek)); 2 ¼ cups / 335g plain flour ((all purpose flour)); 4 tsp baking powder ((Note 2 for baking soda / bi carb)); Pinch of salt

An incredibly moist cake that's bursting with fresh blueberries and bright lemon flavours, this is astonishingly quick to make! This cake is not overly sweet, so if you have a sweet tooth, add an extra 1/4 cup of sugar. Recipe VIDEO below.

⏱️ 60 min 🔪 Prep: 10 min 🔥 Cook: 50 min 📊 Medium ⭐ 4.9 (148) 👁️ 17 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

12 servings

375 g / 12 oz blueberries, fresh (, divided (3 punnets) (Note 1 for frozen))
1 tbsp plain flour ((all purpose flour))
1 1/4 cups / 275g white sugar (, preferably caster / superfine)
2/3 cup / 165ml vegetable or canola oil
2 eggs
1 ½ tbsp grated lemon rind
¼ cup / 65 ml lemon juice
1 cup / 250 g plain yoghurt ((I use Greek))
2 ¼ cups / 335g plain flour ((all purpose flour))
4 tsp baking powder ((Note 2 for baking soda / bi carb))
Pinch of salt

Steps

Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper.
Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
Place in oven, TURN DOWN to 180C/350F (standard) or 160C/320F (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.
Sprinkle with icing sugar (powdered sugar). Serve!