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  • Brittany Aldridge

3 Step Lemon & Blueberry Cake

This lovely cake is perfect all year round. It’s moist, light & fluffy, sweet & packed with lots of lemon-goodness. It’s also beautifully speckled with blueberry so it’s practically impossible not to like. The best part? It’s super easy to make -like 3 steps easy!


  • 375 grams of frozen blueberries (about half a large packet)

  • 1 1/4 cups caster sugar

  • 1 teaspoon of salt

  • 2/3 cup of coconut oil, melted

  • 3 eggs

  • 1 lemons zest

  • 1 lemons juice

  • 1/2 cup Greek yoghurt

  • 2 1/4 cups of flour

  • 3 1/2 teaspoons of baking powder

  • 1/4 cap of Icing sugar (to serve)


  • Step 1: Preheat oven to 180C fan forced (or 200C / 390F). Grease a cake tin then line it with baking paper and set aside.

  • Step 2: In a large bowl mix together eggs, salt, caster sugar, lemon juice and zest, Greek yoghurt and oil. Batter should be bright yellow and runny. Add flour and baking powder, folding the batter until just combined. Then stir through blueberries, and pour into the cake tin.

  • Step 3: Put the cake in the oven, and turn the heat down by 20 degrees. Bake for 1 hour or until skewer comes out clean. Cool on rack for 15 minutes before serving, just warm.

  • To serve, dust the cake with icing sugar and enjoy!

Notes: Coconut oil and Greek yoghurt are what make this cake super moist, if you don’t have either you can exchange the oil for a vegetable oil or butter, and the Greek yoghurt for plain full fat yoghurt.

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