Lemon Blueberry Yogurt Tea Cake

Name: Lemon Blueberry Yogurt Tea Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup sugar; 1/2 cup vegetable oil; 3 large eggs; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; Zest of 1 lemon; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Cakes, Cookies & More

I truly enjoy making this Lemon Blueberry Yogurt Tea Cake whenever I crave a delightful treat. The combination of tangy lemon and sweet blueberries creates a refreshing flavor that feels perfect for afternoon tea or as a light dessert. The yogurt adds moisture and makes the cake incredibly tender, ensuring each bite is deliciously soft. I love that it’s equally good served warm or at room temperature, making it a versatile choice for any occasion.

Created by

Lucy Bennett

Last updated on 2026-02-16T04:53:35.958Z

When I first experimented with adding yogurt to my tea cake recipe, I was amazed at how it transformed the texture. The cake turned out so moist and fluffy; it felt almost like a cloud. I decided to enhance the flavor further by incorporating fresh blueberries and a zesty lemon glaze, which elevated the cake to a whole new level. The sweetness of the blueberries perfectly balances the tartness of the lemon, and I can never resist a generous slice.

I've made this cake for a variety of gatherings, and it always impresses my friends and family. One specific tip I found helpful is to gently fold the blueberries into the batter just before baking to avoid them sinking to the bottom. This method keeps the blueberries evenly distributed, ensuring that every bite has a burst of flavor!

Why You'll Love This Recipe
Refreshing citrus flavor that brightens your day
Moist and tender texture thanks to yogurt
Perfect balance of sweet blueberries and tart lemon
Ideal for any gathering or a cozy afternoon snack

Understanding Ingredient Roles

The yogurt in this cake plays a crucial role beyond just adding moisture. It interacts with the baking soda to create a light and fluffy texture, resulting in a tender crumb. If you're out of plain yogurt, you can substitute it with sour cream or a non-dairy alternative such as almond or coconut yogurt, though the flavor profile may slightly change.

Using fresh blueberries is essential for achieving that burst of flavor in each bite. If fresh berries are unavailable, you can use frozen blueberries, but be sure to toss them in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom during baking, ensuring an even distribution throughout the cake.

Baking Tips for Best Results

Proper mixing is key to achieving a light texture in this cake. When combining the wet and dry ingredients, be careful not to overmix, as this can lead to a denser cake. Stop mixing as soon as you see no more dry flour, and gently fold in the blueberries to maintain the batter's airiness.

Baking times can vary based on your oven and the type of pan used. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached. If you find the top is browning too quickly, cover it loosely with foil during the last few minutes of baking to prevent over-browning.

Serving and Storage Suggestions

This Lemon Blueberry Yogurt Tea Cake is lovely served on its own, but if you want to elevate it, consider adding a dollop of whipped cream or a scoop of vanilla ice cream. Fresh lemon zest sprinkled on top can also enhance the citrus aroma when serving, making it visually appealing and aromatic.

For storage, you can keep the cake in an airtight container at room temperature for up to three days. If you want to enjoy it longer, refrigerate, but note that refrigeration can affect the texture. To refresh, a quick 10-15 seconds in the microwave can bring back some of its original softness without drying it out.

Ingredients

Cake Ingredients

1 cup plain yogurt
1 cup sugar
1/2 cup vegetable oil
3 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup fresh blueberries

Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

In a large mixing bowl, whisk together the yogurt, sugar, vegetable oil, and eggs until smooth.

Combine Dry Ingredients

In another bowl, combine the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, folding until just combined. Stir in the lemon zest and blueberries.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 40 minutes or until a toothpick comes out clean.

Prepare the Lemon Glaze

While the cake is baking, mix the powdered sugar and lemon juice in a small bowl until smooth.

Glaze the Cake

Once the cake has cooled for 10 minutes, drizzle the lemon glaze over the top. Let it cool completely before serving.

Pro Tips

For the best flavor, use fresh blueberries and always adjust the sweetness of the glaze to your preference.

Troubleshooting Common Issues

If your cake turns out denser than expected, it’s likely due to overmixing the batter. Remember that once the dry ingredients are combined with the wet, the goal is to mix just until all ingredients are moistened. Additionally, if the cake sinks in the middle after baking, it may not have cooked long enough or was removed from the oven too soon.

Another issue could be uneven baking, which is often caused by an uncalibrated oven. To ensure even baking, invest in an oven thermometer to monitor the actual temperature. Preheating your oven thoroughly and placing the cake in the center can also contribute to more uniform heat distribution.

Variations to Try

Feel free to experiment with different fruits in this yogurt cake! Raspberries or chopped strawberries can be used in place of blueberries for a sweet twist. If you're looking for a unique flavor profile, consider adding a teaspoon of almond extract or vanilla extract to the batter for an extra layer of flavor.

For a more indulgent cake, you could add a streusel topping before baking. Combine 1/4 cup flour, 1/4 cup brown sugar, and a couple of tablespoons of butter until crumbly, then sprinkle over the batter before it goes in the oven. This adds a delightful crunch to the cake’s texture.

Make-Ahead Strategies

This Lemon Blueberry Yogurt Tea Cake can be baked ahead of time, making it perfect for gatherings or busy weeks. Bake the cake up to two days in advance and store it wrapped in plastic wrap at room temperature. Just remember to glaze it right before serving to maintain the shiny finish of the lemon glaze.

If you want to prepare the batter ahead of time, you can mix the wet and dry ingredients separately a day before. Store them in the fridge, and combine them just before you plan to bake. This way, you'll have a fresh cake ready in no time with minimal morning effort.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to thaw and pat them dry to avoid excess moisture.

→ How should I store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but results may vary.

→ Is it possible to add more lemon flavor?

Absolutely! You can add more lemon zest to the batter or increase the amount of lemon juice in the glaze for a more pronounced lemon flavor.