Super quick to whip up, this ultra moist Blueberry Lemon Yoghurt Cake is loaded with fresh blueberries and bright lemon flavours. This is a lovely cake for all occasions! Yoghurt keeps the cake moist and adds a lovely tang too. This is the same batter Lemon blueberry muffins also use for this Lemon Cake and Strawberry Cake.
After a show stopper Blueberry Cake? 3 layers, studded with blueberries, plus a lemon cream cheese frosting! A lovely Blueberry Lemon Yoghurt Cake that’s incredibly moist and astonishingly quick to make. Sneaking in a quick blueberry recipe before the prices start hiking up again! I get childishly excited when berries come into season. You’ve never seen a raspberry specific recipe on my site for exactly that reason.
Also because, to be honest, raspberries sold in shops here in Sydney are not that great. Too tart, no juicy enough and not much flavour. My only memory of truly great fresh raspberries here in Australia was in Tasmania. So for me, raspberries are typically reserved for decorative purposes only. Juicy, sweet, plump, and just begging to be popped into your mouth by the handful. Specifically, this lovely Blueberry Lemon Yoghurt Cake that is astonishingly quick to make.
No creaming butter, it’s a dump-and-mix-with-a-wooden-spoon cake. That’s what makes this cake so incredibly moist. It’s not the yoghurt itself that makes the cake moist. In this particular case, the yoghurt makes the cake moist and the sourness adds to the bright lemony flavours! This cake is loaded with blueberries.