Tuesday 19 January 2016

Lemon, blueberry and yogurt cake

lemon blueberry yogurt yoghurt cake baking recipe

At Christmas I made sure I bought a lemon as I knew Mr JibberJabber would like a gin and tonic or two over the festive period. Little did I know that his choice of ice and slice would change from lemon to cucumber. So I've ended up with a lemon sitting in the fruit looking a little unloved. All my usual cake recipes require two lemons so I couldn't use them. Instead I decided to pair it with some blueberries so the flavours could combine. Since blueberries are classed as a 'superfood' by many people this obviously means that cake is good for you!

I also find I usually have a problem with using up natural yogurt. I buy a tub to make quiche but then find the rest of it is left in the fridge. The addition of it to the cake mix means it makes a wonderfully light cake and one you can serve for afternoon tea or as a dessert. Overall this cake isn't heavy on ingredients with just two eggs and less butter, sugar and flour than a standard Victoria sandwich cake.

Equipment: 8in (20cm) round cake tin, greased and lined, large bowl, electric whisk/beaters


4oz (115g) Unsalted butter, softened or baking spread
6oz (170g) Self-raising flour
1 tsp (5ml) Baking powder
6oz (170g) Caster sugar
2 Eggs
Zest of 1 lemon
4 tbsp (60ml) Natural yogurt
5oz (140g) Blueberries, washed and dried

3oz (85g) Caster sugar
Juice of 1 lemon


1. Pre-heat the oven to 180°C/Gas mark 4.
2. Beat together the butter, flour, baking powder, sugar, eggs and lemon zest for a couple of minutes.
3. Fold in the yogurt and then spoon into the tin.
4. Scatter the blueberries evenly over the top of the cake mixture.
5. Bake for around 50 minutes until a skewer comes out clean.
6. Take out of the oven but keep the cake in the tin.
7. Make up the glaze by mixing together the sugar and lemon juice.
8. Prick holes in the top of the cake with skewer and drizzle over the glaze. Leave to cool in the tin.

Casa Costello


  1. Your cake looks delicious, I love blueberries. What a good way to use up leftovers, Thanks for sharing:)

  2. I love blueberry and any bake with them in! Delicious! Thank you for sharing with #CookBlogShare x

  3. Oooh, this looks and sounds delicious...and obviously, since it contains yogurt AND two types of fruit, it must be good for you! I'd have an extra slice if I were you! ;-)

  4. I do find blueberries a superfood and I think I could easily justify eating them in this delicious cake!



  5. Ooo yum! I love a healthy cake! That means there's no guilt when eating it :-) Thanks for linking up to #CookBlogShare

  6. I always think blueberries look so pretty when they pop open and spread their purple hue through cake sponge and other bakes...... Sounds like a lovely moist recipe with a great flavour combo!


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