RecipeTin Eats · by Nagi★ 4.9 (158)
Blueberry Lemon Yoghurt Cake
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 14%
CARBS 46G51% OF CAL
4G FIBER0G ADDED0G INTRINSIC18G OTHER25G TOTAL SUGAR
FAT 15G36% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender cake bursting with fresh blueberries and bright lemon flavor. Made quickly with yogurt for moisture and tenderness, this cake is not overly sweet. Perfect for afternoon tea or a light dessert.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 12- 375 g / 12 oz blueberries, fresh (, divided (3 punnets) (Note 1 for frozen))
- 1 tbsp plain flour ((all purpose flour))
- 1 1/4 cups / 275g white sugar (, preferably caster / superfine)
- 2/3 cup / 165ml vegetable or canola oil
- 2 eggs
- 1 ½ tbsp grated lemon rind
- ¼ cup / 65 ml lemon juice
- 1 cup / 250 g plain yoghurt ((I use Greek))
- 2 ¼ cups / 335g plain flour ((all purpose flour))
- 4 tsp baking powder ((Note 2 for baking soda / bi carb))
- Pinch of salt
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 14%
CARBS 46G51% OF CAL
4G FIBER0G ADDED0G INTRINSIC18G OTHER25G TOTAL SUGAR
FAT 15G36% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 61mg
- Total sugar
- 25g
- Added sugar
- ≥20g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 205mg
- Calcium
- 74mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 61MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.