Yoghurt Loaf Cake with Lemon and Blueberries

Yoghurt Loaf Cake with Lemon and Blueberries Recipe

Savour the delightful fusion of sweet blueberries and zesty lemon with this dense, incredibly moist yoghurt loaf cake. Brimming with sweet, juicy bursts of blueberry goodness and a crisp, lemony tang, this cake is distinguished by its distinct texture and taste. Its clever use of yoghurt in place of conventional fats like butter or oil, which guarantees a satisfyingly thick consistency while controlling the calorie count, is what makes it unique.

It’s important to understand that this cake is different from the typical light and fluffy varieties—it has a dense and hearty texture—before beginning the baking process. This recipe is an attempt to recreate the extra-satisfying richness of a lemon yoghurt cake that I had from a bakery on the Isle of Skye, which left me very impressed.

How simple is it to make this Yoghurt Loaf Cake with Lemon and Blueberries, you ask?

The response is simple. In keeping with my philosophy of baking simply, all you need for this recipe is a large mixing bowl. It’s an easy recipe to make; just whisk the wet ingredients together and gently fold in the flour and blueberries. My personal favourite, loaf cakes are so easy to make and require no more than one pan or several layers. I suggest using loaf tin liners, which are easily found in stores or online and save you from having to cut or measure baking paper, to make life even easier.

This yoghurt loaf cake with lemon and blueberries is sure to win you over.

1. Taste: The tart lemon flavour is expertly counterbalanced by the sweet, jammy bursts of blueberries, creating a perfect harmony of flavours.

2. Texture: The moist and dense crumb of this cake makes for an incredibly satisfying bite.

3. Simplicity: This loaf cake is very easy to make, as you can probably find most of the ingredients on the shortlist in your kitchen.

4. The Look: The cake bakes to a delicious golden brown top and has a lovely marble-like swirl of cooked blueberries. You might even get a beautiful, jammy crack running across the top of the cake from the blueberries. It’s not only gorgeous to serve, but it’s also simple to cut and distribute.

Let’s now discuss the necessary components of this delightful creation:

  • Fat-free Greek Yogurt: Greek yoghurt is a calorie-saving substitute that improves the flavour of the cake while offering a thick consistency and moisture.
  • Eggs: For best results, choose large, free-range eggs.
  • Caster Sugar: This cake is a healthier choice because it contains a small amount of sugar that adds the perfect amount of sweetness.
  • Vanilla Extract: For a true and robust flavour, use the real thing; a hint of vanilla extract lifts the flavour.
  • Lemon: The cake gets a zesty punch from the finely grated zest of a lemon.
  • Self-raising Flour: Because it already contains baking powder, this flour doesn’t require any additional raising agents.
  • Blueberries: These jewels add a pop of colour and a sweet, jammy flavour, whether they are fresh or frozen.

A standard 900g/2lb loaf tin and a sizable mixing bowl are required pieces of equipment. Line the tin with regular baking parchment or loaf tin liners.

This Yogurt Loaf Cake with Lemon and Blueberries is very easy to store. You can store it for up to four days in an airtight container. Slices can be frozen for up to three months if they are individually wrapped in clingfilm and kept in the freezer. When you’re ready to eat, thaw at room temperature.


Fat-free Greek yoghurt, 225g (8 oz)

three eggs

100g, or 3 1/2 oz Casting sugar

One tsp vanilla essence

one lemon’s zest and juice, finely grated

200 g/7 oz Self-rising flour, nine ounces (250g) blueberries


Set the oven’s temperature to 180°C/160°C fan (350°F), Gas Mark 4.

Gently whisk together the eggs, caster sugar, vanilla extract, fat-free Greek yoghurt, finely grated lemon zest, and juice in a mixing bowl. Fold in the self-raising flour gently, and then stir in the blueberries just until combined.

Spoon the delicious mixture into a skilled-lined 900g (2lb) loaf tin with baking parchment. Put the tin in the oven on the middle rack, and bake for about 45 minutes. When finished, the cake will have risen and the top will have a lovely pale gold colour. Consult the advice in the ‘Frequently Asked Questions’ section above to make sure the cake is cooked all the way through.

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