Lemon Blueberry Yogurt Tea Cake

Name: Lemon Blueberry Yogurt Tea Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup plain Greek yogurt; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; Zest of 1 lemon; 1 tablespoon fresh lemon juice; 1 cup fresh blueberries

Highlighted under: Sweet & Baked

I love making this Lemon Blueberry Yogurt Tea Cake whenever I want a treat that combines lightness and a burst of flavor. The tangy lemon perfectly complements the sweet blueberries, and the yogurt keeps the cake moist and tender. It's an incredibly easy recipe that I can whip up in no time, and I enjoy sharing it with friends over tea. This cake is a delightful way to elevate any gathering with its refreshing taste and beautiful color, making it an instant favorite.

Created by

Josie Lambert

Last updated on 2026-02-16T12:23:38.115Z

When I first experimented with this Lemon Blueberry Yogurt Tea Cake, I couldn’t believe how fluffy and moist it turned out. I used Greek yogurt instead of butter, which not only makes it healthier but also adds a delightfully creamy texture. The key is to ensure you don’t over-mix the batter, as this can affect the cake's fluffiness.

Another tip I discovered is to toss the blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake. As the cake bakes, the sweet fragrance of lemon fills my kitchen, and it's impossible to resist sneaking a taste right out of the oven!

Why You'll Love This Recipe
Bright and zesty lemon flavor that awakens your palate
Juicy blueberries punctuating each bite
Perfectly moist texture thanks to the yogurt

Understanding the Ingredients

The combination of Greek yogurt and vegetable oil in this recipe is instrumental in achieving the perfect moisture level in the cake. Greek yogurt not only contributes to a tender crumb but also adds a subtle tang that enhances the lemon flavor. If you're in a pinch, you can substitute the yogurt with sour cream for a similar effect, though the flavor may be a bit richer. Make sure to use plain Greek yogurt to keep the sweetness balanced.

When selecting blueberries, fresh is always best for this cake. Look for plump, firm berries with a deep blue hue. If fresh blueberries aren’t available, you can use frozen ones, but do not thaw them before adding to the batter as they may release excess moisture. Gently fold them in straight from the freezer to maintain the cake's structure and prevent it from turning purple.

Baking Tips for Success

When preparing your dry ingredients, ensure they are thoroughly combined to avoid clumping. This step is crucial for achieving an even rise. Use a fine-mesh sieve to sift the flour, baking powder, and baking soda together if you want to be meticulous. Over-mixing at this point can lead to a dense cake, so mix until just combined, and you’ll reward yourself with a light, fluffy texture.

For the best baking results, always preheat your oven to the correct temperature before placing the cake inside. An accurate oven thermometer can help if you're unsure about your oven's settings. Bake the cake until it's golden around the edges and a toothpick inserted into the center comes out clean, which typically takes about 45 minutes. Every oven is slightly different, so check at the 40-minute mark to prevent over-baking.

Ingredients

Gather these ingredients to create your delicious Lemon Blueberry Yogurt Tea Cake:

For the Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup plain Greek yogurt
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 cup fresh blueberries

Make sure to measure the ingredients accurately for the best results!

Instructions

Follow these simple steps to bake your Lemon Blueberry Yogurt Tea Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Mix the Wet Ingredients

In a large mixing bowl, combine the sugar, yogurt, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Mix well until smooth.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not over-mix.

Fold in the Blueberries

Gently fold in the blueberries, taking care not to break them.

Bake the Cake

Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy with tea or coffee!

Let the cake cool completely before frosting or serving for the best flavor.

Pro Tips

For added flavor, consider drizzling a lemon glaze over the cooled cake or serving it with whipped cream.

Serving Suggestions

This Lemon Blueberry Yogurt Tea Cake pairs beautifully with a variety of accompaniments. For a delightful afternoon tea experience, serve with a light dusting of powdered sugar on top or a simple lemon glaze for added sweetness. A dollop of whipped cream or a scoop of vanilla ice cream can elevate this cake into a decadent dessert for a dinner party.

For a more festive touch, consider garnishing the cake with fresh lemon slices or additional blueberries. Not only does this enhance the visual appeal, but it also adds an extra burst of flavor. Lightly toasting the blueberries in a pan before adding them to the batter can intensify their sweetness, making each bite more enjoyable.

Storage and Make-Ahead Tips

To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. This helps maintain its moisture and flavor for up to three days at room temperature. For longer storage, you can freeze individual slices by wrapping them in plastic wrap followed by aluminum foil, which preserves freshness for up to three months.

If you want to prep ahead of time, consider making the batter a day in advance. Mix all the wet and dry ingredients, cover, and refrigerate. However, I recommend adding the blueberries just before baking to prevent them from collapsing. When ready to bake, allow the batter to sit at room temperature for about 30 minutes before pouring it into the prepared pan; this helps maintain the cake's rise.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries! Just make sure to do not thaw them before adding them to the batter to prevent extra moisture.

→ How should I store leftovers?

Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I substitute the Greek yogurt?

You can use regular yogurt, but Greek yogurt gives better texture and moisture to the cake.

→ Is this recipe suitable for gluten-free modifications?

Yes, you can substitute with gluten-free all-purpose flour. Check to ensure it has a binding agent for best results.