This Lemon Blueberry Yoghurt Tea Cake is a classic combination of blueberry and lemon is so perfect in this moist yoghurt cake. It’s super easy to make and delicious with a cuppa.
It can be made simply by hand or with a regular food processor and I’ve also included the Thermomix method.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Lemon Blueberry Yoghurt Tea Cake
Serves: 1 loaf cake
The classic combination of blueberry and lemon is so perfect in this moist yoghurt cake. It’s super easy to make and delicious with a cuppa.
Ingredients
- 2 free-range or organic egg/s
- 120 g full-fat natural yoghurt – or Greek yoghurt (½ cup)
- 80 ml macadamia nut oil – or melted butter or olive oil (¼ cup)
- 170 g rice malt syrup, honey or maple syrup – (½ cup)
- 1 lemon/s – zest and 3 tbsp juice
- 1 tsp vanilla – extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 200 g white spelt flour – (1 ¾ cups)
- 1 cup blueberries – fresh (can also use frozen but do not defrost)
Method
- Preheat the oven to 170°C/340°F (fan forced). Line a 23cm x 13cm loaf tin with baking paper.
- In a food processor or mixing bowl beat the eggs, yoghurt, oil, sweetener, vanilla, lemon juice and zest and vanilla until well combined. If using a Thermomix, 30 seconds speed 3.
- Add the baking powder and soda and sea salt and mix for 5 seconds to just combine. For the Thermomix 5 seconds, speed 4.
- Fold in the flour until just combined. Don't over mix it, just combine gently. For the Thermomix lid locked flour symbol for 2 rotations. Then gently fold in three quarters of the blueberries.
- Pour into your lined baking tin, top with the remaining berries and bake for 45 minutes or until firm in the centre.
Serve
- As is or with fresh double cream.
Variations
Gluten-free
Replace the spelt with a gluten-free premix. You can also sub with the same volume of almond meal plus 2 tbsp or arrowroot or tapioca starch.Dairy-free
Replace the yoghurt with coconut yoghurt.Wholemeal cake
You can certainly make this with wholemeal spelt (when I was testing it, only white spelt flour was available for some strange reason).Loved this tea cake recipe, let me know in the comments below…
Heather Humphries says
Delicious and very easy to make
Well Nourished Team says
Hi Heather, really happy you loved this recipe 🙂
Heather Costello says
Delicious! Light and lemony, but not overpoweringly so. Adding this to the regular rotation of cakes.
Well Nourished Team says
So happy you loved the recipe Heather 🙂
Jo says
Could I use almond meal instead of flour? I know it would be more dense.
Well Nourished Team says
Hi Jo, You can also sub with the same volume of almond meal plus 2 tbsp or arrowroot or tapioca starch.
Colin McFerran says
Hi…don’t have a Thermomix…works well using traditional mixing techniques? Cheers C
Well Nourished Team says
Hi Colin, yes for sure you can use traditional methods or a food processor too.
Colin McFerran says
Sorry…misread the recipe…all good…C
Isabel says
Can we use the same amount of regular flour?
Well Nourished Team says
Hi Isabel, for sure just use the same amount of regular flour 🙂
Judy Davies says
Can this be done in there thermo
Well Nourished Team says
Hi Judy, of course the Thermomix instructions are in the method of the recipe 🙂
Jhanita says
Can I bake this a bundt pan please or may not be good?
Thanks
Jhanita
Well Nourished Team says
Hi Jhanita, you could try it (I haven’t tested a different pan at this stage). Let us know how it goes.
ROBYN CLARKE says
Loved this cake. Really enjoyed the flavours. Very Easy to make!!
Well Nourished Team says
Hi Robyn, so happy you loved the recipe..its certainly becoming a firm favourite!
Aneta Lasek says
Love it! I used coconut yoghurt and combo of almond meal, buckwheat flour and tapioca . Thanks Georgia for another great recipe😊
Well Nourished Team says
Hi Aneta, sounds great! So happy you could modify to suit your requirements.
Rosie Weatherly says
Have made this a couple of times now. Light and tasty. Have done blue berry version and a black Berry version as kids had picked loads! Great school box cake!
Well Nourished Team says
So glad you loved it Rosie!
Wendy Baker says
Made this for morning tea with some friends, and we nearly ate the whole thing!! Easy to whip up and delicious warm.
Well Nourished Team says
Hi Wendy, so glad you enjoyed, this is certainly a popular recipe 😀
Jen says
This was delish just on it’s own, but I think it would also be nice with yoghurt too. Can this be frozen?
Well Nourished Team says
Hi Jen, it is a delicious recipe! You can most definitely store in an airtight container in the fridge or freezer.
Lucidine Gerhart says
Thank you for this recipe. One remark though. I saw on Authentic Vanilla shop blog here in Montréal that Vanilla paste is better that vanilla extract. I’ve tried with a vanilla based recipe on december, and I confirm that with the vanilla paste, you’ll get alcohol free recipe more natural flavor. And the small black dots that remind the vanilla bean. Making vanilla cream with vanilla paste gives a wonderful color.
Well Nourished Team says
Hi Lucidine, great tip!