This lemon blueberry yoghurt tea cake is a light and zesty treat that’s perfect for any occasion, from morning tea to dessert. The combination of tangy lemon, sweet blueberries, and creamy yoghurt gives this cake a moist, fluffy texture. Plus, it’s easy to whip up with wholesome ingredients like spelt flour and macadamia nut oil (or butter), making it a healthier option than traditional cakes.
It can be made simply by hand or with a regular food processor and I’ve also included the Thermomix method.
Health benefits
This tea cake offers a nourishing twist on a classic dessert. The yoghurt provides probiotics and calcium, which support gut health, while the blueberries are packed with antioxidants. Using natural sweeteners like rice malt syrup or honey reduces the sugar load, and the inclusion of spelt flour offers more fiber and nutrients than refined white flour.
Ingredients
With ingredients like protein rich free-range eggs, full-fat yoghurt, macadamia nut oil (or butter), and fresh blueberries, this recipe is as wholesome as it is delicious. The natural lemon zest and juice add brightness, while the rice malt syrup or honey provides a subtle sweetness.
How to make lemon blueberry yoghurt tea cake
Preheat your oven to 170°C (fan-forced) and line a loaf tin with baking paper (parchment paper). In a food processor or large bowl, whisk the large eggs, yoghurt (or greek yogurt), oil, sweetener, lemon zest and juice, and vanilla extract. Add the baking powder, baking soda, and sea salt, then gently fold in the flour. Be careful not to over mix! Stir in most of the blueberries and pour the batter into your prepared tin. Top with the remaining berries and bake for 45 minutes or until the centre is firm and a skewer or toothpick inserted into the middle is clean. Cool on a wire rack.
If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.
Serving suggestions and how to store
This lemon yogurt cake is best enjoyed as is, or with a dollop of fresh double cream on the side. It stores well in an airtight container in the fridge for up to three days or can be frozen for longer storage. Just slice and freeze in portions for an easy snack or dessert later.
Vary this lemon blueberry yoghurt tea cake to suit
For a gluten-free version, swap the spelt flour for a gluten-free premix, or use almond meal with a bit of arrowroot or tapioca starch. If you need to make it dairy-free, simply replace the yoghurt with coconut yoghurt and choose either macadamia oil or olive oil. And for a more wholesome twist, you can use wholemeal spelt flour to add extra fibre to the cake. I’ve also substituted the blueberries for strawberries before and it’s really good.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
For more delicious, healthy sweet recipes, click HERE.
Lemon Blueberry Yoghurt Tea Cake
Ingredients
- 2 egg/s
- 120 g natural, Greek or coconut 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)
- 100 g blueberries (1 cup approx.) fresh (can also use frozen but do not defrost)
Instructions
- 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, 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.
- Allow to cool on a wire rack.
Serve
- As is or with fresh double cream.
