Lemon Bluberry Cake



  • 1½ Cups All purpose flour
  • 1 Cup Greek Yogurt ( I used Epigamia Natural Greek Yogurt), you can also use HUNG CURD instead.
  • ½ Cup Vegetable Oil/Butter
  • 1 Tsp Lime zest
  • 3 Tbsp Lime juice
  • ¾th Cup Sugar
  • 1 ½ Tsp Baking powder
  • ½ Tsp Baking soda
  • 1 Cup Fresh Bluberries


  1. Sift all purpose flour, baking powder, baking soda in a bowl. Mix well and keep aside.
  2. Now in a mixing bowl, add in yogurt, vegetable oil, sugar, lime zest , lime juice, and beat until well combined and light.
  3. Now add in the dry ingredients into the wet mixture in two batches and fold using a rubber spatula.
  4. Fold until everything is well mixed and your batter is ready. Fold in half of the Fresh Blueberries.
  5. Transfer the prepared batter into the prepared loaf pan and tap once on the kitchen platform.
  6. Now bake for 30 to 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
  7. Once done, cool the cake for 5 to 10 minutes in the pan and then transfer to a cooling rack.
  8. Top it with the rest of the fresh blueberries, lime zest and some icing sugar.
  9. Enjoy!!


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