Lemon Blueberry Yogurt Tea Cake

Name: Lemon Blueberry Yogurt Tea Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 3 large eggs; 1/2 cup vegetable oil; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries

Highlighted under: Sweet Baking Collection

I love making Lemon Blueberry Yogurt Tea Cake because it perfectly balances the tartness of lemon with the sweetness of blueberries. Every bite is wonderfully moist and flavorful, thanks to the yogurt, which adds a rich depth to the cake. It’s the ideal treat for afternoon tea or a light dessert. Whether I’m enjoying it with friends or savoring a slice solo, this cake never fails to lift my spirits. Plus, the vibrant colors make it as delightful to look at as it is to taste!

Created by

Natalie Evans

Last updated on 2026-02-16T03:27:35.953Z

Making this Lemon Blueberry Yogurt Tea Cake was a delightful experience! I remember picking fresh blueberries from the local farm, which made it even more special. The combination of freshly squeezed lemon juice and zest really gives the cake its vibrant flavor. I found that using yogurt not only keeps the cake moist but also enhances the tanginess, making each bite a little burst of sunshine.

After experimenting with different recipes, I discovered that mixing the wet and dry ingredients separately before combining them yields a fluffier texture. It’s a technique I always use now! Trust me, this cake is a crowd-pleaser, and your friends will be begging for the recipe!

Why You'll Love This Cake
Bursting with fresh lemon and blueberry flavors
Moist texture that stays fresh for days
Perfect for tea parties or casual get-togethers

The Role of Yogurt in Cake

In this Lemon Blueberry Yogurt Tea Cake, yogurt serves a vital role in achieving a moist and tender crumb. The acidity from the yogurt not only enriches flavor but also reacts with the baking soda, contributing to the cake’s lift. This interaction helps create a light texture that contrasts beautifully with the blueberries. Always use plain yogurt for the best results; the flavored varieties can alter the cake's taste and consistency.

When measuring yogurt, I recommend scooping it directly into your measuring cup without packing it down. This ensures you get the right amount for the recipe, preserving the cake's intended texture. If you find yourself without yogurt, you can substitute with an equal amount of sour cream or buttermilk, adjusting your baking soda slightly for acidity.

Blueberry Best Practices

Fresh blueberries are critical for this cake as they burst during baking, infusing the cake with their sweet-tart juiciness. To prevent the blueberries from sinking to the bottom of the cake, toss them in a tablespoon of flour before folding them into the batter. This light coating acts as a barrier, allowing them to distribute evenly throughout the cake as it bakes.

If fresh blueberries are not available, you may use frozen blueberries; just ensure they’re fully thawed and drained to avoid excess moisture in the batter. Additionally, adding a few more minutes to your baking time may be necessary when using frozen berries to achieve the desired golden brown top.

Serving and Storing Your Cake

After your Lemon Blueberry Yogurt Tea Cake has cooled completely, it’s wonderful served plain, but a light dusting of powdered sugar adds an elegant touch without overpowering the flavors. For a more indulgent treat, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream, which pairs beautifully with the bright lemon notes.

This cake keeps well at room temperature for up to three days, but be sure to cover it to retain its moisture. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. Thaw it in the refrigerator overnight before serving, and it will regain its superb texture.

Ingredients

Gather these ingredients before you start:

For the Cake

1 cup plain yogurt
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

Make sure everything is at room temperature for the best results.

Instructions

Follow these steps to create your delicious Lemon Blueberry Yogurt Tea Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

In a large mixing bowl, combine the yogurt, sugar, eggs, vegetable oil, lemon zest, and lemon juice. Whisk until smooth.

Combine Dry Ingredients

In another bowl, sift together the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy your delicious Lemon Blueberry Yogurt Tea Cake!

Pro Tips

For an extra layer of flavor, consider adding a lemon glaze on top once the cake has cooled. Just mix powdered sugar with some lemon juice until you achieve a pourable consistency.

Baking Tips for Success

To ensure an even bake, it’s crucial to preheat your oven adequately before placing the cake inside. Use an oven thermometer if your oven tends to run hot or cold; the correct baking temperature is essential for achieving the right rise and crumb structure.

Keep an eye on the cake during the last few minutes of baking. Look for a golden brown top and a toothpick inserted in the center coming out clean. If the cake is browning too quickly, you can loosely cover it with aluminum foil to prevent over-browning while the center continues to bake.

Adjusting for Dietary Preferences

For those seeking a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that this blend includes xanthan gum, which is essential for mimicking the structure you’d achieve with regular flour. This adjustment allows everyone to enjoy the delightful flavors without compromising texture.

If you wish to reduce the sugar content, consider using a natural sweetener like honey or maple syrup. Keep in mind that these liquid sweeteners will also change the wet-to-dry ratio in your batter, so you may need to adjust the flour slightly to maintain the cake’s consistency.

Questions About Recipes

→ Can I use frozen blueberries?

Yes! If using frozen blueberries, do not thaw them before adding them to the batter.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I substitute the yogurt?

You can use sour cream or a dairy-free yogurt alternative, but the texture may vary slightly.

→ Is the cake suitable for freezing?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months.