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This Lemon Blueberry Yoghurt Tea Cake is a classic combination of blueberry and lemon is so perfect in this moist yoghurt cake.
4.86 from 14 votes

Lemon Blueberry Yoghurt Tea 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.
Prep Time10 mins
Cook Time45 mins
Course: Snack
Servings: 1 loaf cake

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)

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, 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.

Notes

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).
 
 
 
 
 

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