Travel + Food Blog



Looking for a bit of baking inspiration for the weekend? This simple blueberry & lemon yoghurt cake might fit the bill!

This cake is extremely moist and moreish and it's pretty fool-proof. This fool baked the above (wow- a bit harsh on myself) and it was pretty yummy I have to say. The crispy edges gave it a nice crust (....OK OK, I burnt the edges- let's not sugar coat it-  but it was still delish). A couple of things to note: it's not for people who like light fluffy cakes- it's more on the stodgy side (which I LOVE). But then again.... I've literally never met a cake I didn't like, so not sure how you can trust me when I say it's good. ANYWAY....

It's also not super sweet- the lemon and blueberries give it a rather tart burst of flavour which can leave you wanting (or in my case EATING) more, as it isn't sickly or overpowering. So be warned: you may demolish a large amount in one sitting. Also, it kind of tastes healthy- I guess it IS  fairly healthy for a cake? (I can imagine all of Sarah Wilson's "I quit sugar" fans laughing in my face with that line.) What can I say- I warned you I was a fool? In my defence, it's based on yoghurt so it's not high in saturated fat- and if you're not a fan of sugar- LET'S NOT BE FRIENDS. Just kidding - I'm sure you could substitute with stevia or maple/honey. Don't blame me if it doesn't work though. Blame Sarah Wilson for making you quit sugar.

It's best enjoyed with a cuppa in the sunshine. Or at night infront of the TV. Or first thing in the morning for breakfast. Or even when you have brushed your teeth for the evening and then have to re-brush them.

You get the drift.

* Recipe from Smitten Kitchen




1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (whoops - I used black swan breakfast yoghurt which is low fat)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 - 3 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup olive oil- preferably not extra virgin, way too strong. I actually used half apple sauce, half olive oil.
1 1/2 cups blueberries, fresh or frozen, [updated to note] no need to thaw (I used wild blueberries, hence the tiny size)
1/3 cup freshly squeezed lemon juice


Preheat the oven to 175°C. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. I used a ring pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 40-50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.