Blueberry Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
A mildly sweet cake packed with blueberries. By separating the eggs and folding in the whites, the cake is lighter than most blueberry cakes but still dense enough to support the blueberries throughout.
  • ½ cup milk
  • 1 8oz tub of Noosa Blueberry Yoghurt
  • ¼ cup freshly squeezed lemon juice
  • approximately 1 ½ tbsp lemon zest (from two large lemons)
  • 1 tsp vanilla
  • 3 tbsp vegetable/canola oil
  • 2 cups cake flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1⅓ cup frozen organic wild blueberries, divided
  • ⅓ cup granulated sugar
  • 2 large eggs, yolks separated from whites
  1. Bring all ingredients to room temperature. For perishable ingredients like the eggs, milk, and yogurt, be sure not to leave them out too long. For the frozen blueberries, put them out on paper towels to stay dry as they thaw.
  2. Preheat oven to 350 F. Grease and flour a 9” springform pan (I like my glass-bottomed one with non-stick sides), or use a cooking spray containing flour.
  3. Wash lemons thoroughly before zesting to remove any wax, pesticides, or dirt. I recommend using a microplane grater for zesting to get the maximum amount in a very fine grain. Juice enough of the lemons to get ¼ cup of juice, reserving peels and remainders.
  4. Combine the milk and yogurt thoroughly in a large mixing bowl. Add the lemon juice, lemon zest, vanilla, oil, and egg yolks. Mix thoroughly.
  5. In a separate bowl, combine the flour, baking powder, and salt. Add 1 cup of the blueberries and toss in the dry mixture to coat.
  6. Degrease your mixer's bowl and whisk attachment thoroughly. Use one of the reserved lemon peels to help this by wiping all surfaces with the inside of the peel, then wiping away any lemon residue with a clean paper towel.
  7. Set the egg whites to beat in the mixer at medium-high speed until soft peaks form.
  8. While the egg whites beat, combine the wet mixture and the dry mixture until even but do not overmix. The batter will be lumpy.
  9. When the egg whites have finished beating, turn the mixer down to low and gradually add the sugar in small amounts until combined.
  10. Gently fold the egg white mixture into the batter and pour it all into the springform pan. Sprinkle the remaining ⅓ cup of blueberries on the top.
  11. Bake for about 45 minutes or until a toothpick in the center comes out clean. Cool in the pan for 15 minutes, then remove sides of the pan. If your pan base allows for direct serving as my glass-bottom one does, put it on another wider plate before frosting. If your pan base is non-stick or otherwise can be damaged by serving, carefully remove the cooled cake to another serving platter.
  12. Cool completely before frosting.
Recipe by Eat The Evidence at