Blueberry, Lemon and Yoghurt Cake
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12
  • 2 x 125g packets (or 250g loose) fresh blueberries
  • 1 tbls white spelt flour, or plain flour
  • 280g raw caster sugar, or plain caster sugar
  • 170g light olive oil
  • 2 x 60g eggs
  • Zest of 2 lemons
  • 65g fresh lemon juice
  • 250g plain Greek yoghurt
  • 340g white spelt flour, or plain flour
  • 4 tsp baking powder
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
  • 1 x 125g packet (or 125g loose) fresh blueberries
  1. Preheat oven to 180 degrees fan forced, and place rack into middle of oven
  2. Line the base and sides of a 22cm round spring-form cake tin (base measurement) with baking paper, put aside
  3. NB: have the baking paper on the base extend beyond it so you can use that paper to slide the cake off the base of the tin and onto a cooling rack once it is baked
  4. Place 250g fresh blueberries in a colander and lightly rinse with water, do not dry
  5. Place the blueberries into a bowl, sprinkle over 1 tbls flour and lightly stir through the blueberries so that they are well coated with the flour (the water on the blueberries will help the flour stick to them), put aside
  6. Place sugar, oil, eggs, zest, lemon juice and yoghurt into TM bowl and blend 20 seconds / speed 4
  7. Add flour, baking powder and salt and blend 10 seconds / speed 4
  8. Scrape around bowl, add the floured blueberries and mix 10 seconds / reverse / speed 3, lift lid and lightly stir mix around with a spatula to ensure an even distribution of berries
  9. Pour batter into the cake tin, level the top then sprinkle over the last 125g blueberries
  10. Place cake tin into oven and bake for 30 minutes
  11. After this initial 30 minutes, turn oven temperature down to 160 degree fan forced and bake for a further 30 minutes
  12. Finally, open oven door and turn cake tin around and bake for a final 30 minutes, or until the cake is a rich golden colour and a skewer inserted into the centre comes out clean (turning the tin around will help to give it a nice even colour on top of the cake)
  13. Remove cake from oven and allow to cool for 15 minutes
  14. Release the sides of the cake tin, then use the extended baking paper on the base to help slide the cake off the base of the tin (still sitting on the baking paper) and onto a cooling rack to cool completely
  15. Once cold, the cake can be carefully lifted and the base baking paper removed
  16. Place onto a serving plate, dust with icing sugar if desired, cut and serve
  17. Cake keeps well at room temperature for three to four days
You will need 375g fresh blueberries for this recipe (I used 3 x 125g packets); 250g is used in the cake batter, and 125g is used to sprinkle on top of the cake before baking.

If using frozen blueberries, Nagi recommends you weigh the two weights of blueberries needed (250g and 125g) and keep them separate in the freezer. When you are about to use the 250g in the cake, take them straight out of the freezer, toss them in the flour, and put straight into the batter. Once the batter is in the cake tin, then take the final 125g blueberries from the freezer and place directly on top of the cake and it goes straight into the oven. By doing this you will stop the blueberries from "bleeding" too much which often happens when using frozen berries. I suspect that cooking time will be a touch longer so ensure you always test with your skewer.
Recipe by The Passionate Pantry at