Healthy Lemon & Blueberry Yogurt Cake

It has been a while since I made a cake, so it was high time I got my mixer out and came up with another healthy dessert recipe. One of my big pregnancy cravings seems to have been blueberry muffins, so I took that as my inspiration and created this delicious Healthy Lemon & Blueberry Yogurt Cake, which is not only packed full of anti-oxidants but is also healthy and Slimming World friendly to boot. 


A Slimming World Friendly Treat

I’ll put it out there straight away that this is not a syn free recipe for those following Slimming World, however, I have crafted it to be perfectly suited to the plan. The cake serves eight people, and when cut into eight the syn values work out as follows: 

1 slice = 1/2 HexB + 4.5 syns

This means that you can have one slice of this cake for under five syns if you count it as half of your Healthy Extra B option on the plan. If you would prefer to save your HexB choice in full for something else, you would simply need to add another three syns per slice – making it 7.5 syns per slice. Personally, I like to split my Healthy Extra options, giving myself more variety throughout the day, and this cake makes the perfect mid-afternoon treat to get your energy levels up, or to serve with tea when friends arrive. 


No one will ever know that this cake is a healthy option, that is unless you feel like gloating! It’s deliciously sweet, with a hint of sour from the lemon, and it has a surprise gooey blueberry centre which oozes healthy goodness.


I have included two different ingredient methods below, one of which is more Slimming World friendly than the other as it uses granulated sweetener, and that is what I have used for these syn calculations. The second option is to use honey to sweeten this cake, which is a more natural choice for those who prefer to keep artificial ingredients out of their diet – however, if you are following Slimming World and are happy to include sweeteners in your diet then you simply need to follow the first option. 

What You Need To Know to Make a Healthy Lemon & Blueberry Yogurt Cake

Making this cake couldn’t be more simple, and requires very little stress or effort on your part. The important thing is to layer your cake batter with the cooked blueberry jam in the centre, so that it cooks with that perfect gooey centre. Of course, to keep this recipe nice and healthy and without too much added sugar, the blueberries in the centre are simply cooked down with a bit of water. 




Once you’ve layered your cake mixture with the jam in the centre, and topped off with a sprinkling of whole fresh blueberries, this cake takes just 35 minutes to bake at 180 degrees Celsius. When combined with the time spent mixing, that means you have a delicious cake, suitable for any occasion, in just 45 minutes! Not a bad little number to whip up if you’re expecting guests or fancy a sweet treat at your desk. Topped off with an optional drizzle of lemon and icing sugar (I use a sweetener icing sugar) and some lemon peel, there is no end of flavour in this delicious Lemon & Blueberry Yogurt Cake. 


Naturally Good with St Helen’s Farm

As the name suggests, yogurt is a very important element of this Healthy Lemon & Blueberry Yogurt Cake, and on this occasion I have used Fat Free Goats Milk Yogurt from St Helen’s Farm which not only adds a gorgeous smoothness to the batter but keeps the syn value low as it is a totally syn free product. I recently switched all my dairy needs to goats milk varieties from St Helen’s Farm, which is when I discovered just how much I enjoyed cooking with goats yogurt! It has a brilliantly silky texture and adds a whole new dimension to the dish. 


Goats Milk is particularly good for cooking a healthy recipe like this, as it is packed with essential nutrients and is high in both protein and calcium. When combined with the antioxidant effects of the fresh blueberries and the fibre from the oats, it makes for a fighting combination that not only tickles your taste buds but helps protect your body and immune system too. It might sound like a lot to ask from one cake, but this one more than delivers! 



Making Healthy Lemon & Blueberry Yogurt Cake

Now that you know what goes into making this delicious Lemon & Blueberry Yogurt Cake, it’s time to give you the specifics. Like I’ve said, this couldn’t be more simple and is ready in just 45 minutes. I’ve made sure to pack it with lots of flavours, using two lemons, and kept it really moist and tasty with the blueberries. It’s a cake that can be enjoyed as breakfast, as a snack, or with friends, so take your pick and get baking! 

Yields 8

Serves 8

Healthy Lemon & Blueberry Yogurt Cake

A delicious and healthy Lemon & Blueberry Yogurt Cake, packed with flavour and healthy nutrients. Perfect for tea with friends, breakfast or as a mid-afternoon snack.

10 minPrep Time

35 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 150g Self Raising Flour
  • 140g Porridge Oats
  • 2x Lemons
  • 200g Fresh Sweet Blueberries (split into three portions)
  • 5tbsp Granulated Sweetener (Slimming World friendly)
  • OR 5tbsp Natural Honey (not Slimming World friendly)
  • 350mls St Helen's Farm Fat Free Goats Milk Yogurt
  • 2x Medium Eggs
  • 1tbsp Sunflower Oil
  • 2tsp Lemon Juice (retained from original lemons)
  • 4tsp Icing Sugar/Sweetener Icing Sugar


  1. Preheat your oven to 180 degrees Celsius.
  2. Using a peeler, peel small curls of lemon rind from one of the lemons. Set aside to garnish the cake with later.
  3. In a blender, blitz half of the porridge oats until they are a fine powder.
  4. In a mixing bowl, or the bowl of your stand mix, combine the blended oats together with the sweetener (if using), flour and the rest of the oats, keeping back one teaspoon of flour to coat the cake tin.
  5. Add the eggs, yogurt, sunflower oil lemon juice and zest of the remaining lemon. If you are topping with a drizzle, keep two teaspoons of lemon juice for later.
  6. If you are using honey instead of sweetener then add the honey at this point too.
  7. Blend until smooth and then add 1/3 of the blueberries. Mix together with a spatula.
  8. Place a saucepan over a low heat and add the second portion of blueberries, with a couple of teaspoons of water. Cook until reduced to a jam-like consistency.
  9. Greace your cake tin, or use a spray oil, and add the teaspoon of flour using it to coat the tin.
  10. Layer half of your cake batter into the cake tin, and then spoon the blueberry jam in the centre, topping with the second half of the cake mix - making sure that the jam is fully covered. Top with the remaining blueberries.
  11. Bake for 35 minutes or until the sides start coming away from the side of the tin and a skewer comes out almost clean. Because of the gooey centre, the skewer will likely have blueberry residue even when the cake is cooked.
  12. Allow to cool for 10 minutes and then tip out onto a cooling rack and allow to cool completely.
  13. Top with the lemon curls. If you are adding a drizzle then mix together the remaining lemon juice and the icing sugar, drizzle over the cake.


1 slice = 1/2 HexB + 4.5 syns. If you don't use your Healthy Extra B option count 7 syns per slice. Syn values correct at time of writing. Please do not screenshot this recipe. Copyright Basement Bakehouse.



281 cal


5 g


54 g


8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


This mouthwatering Healthy Lemon & Blueberry Yogurt Cake is packed with healthy flavours, high nutrition ingredients and lots of flavour. It's the perfect Slimming World friendly dessert, made with St Helen's Farm goats milk yogurt. Perfect for breakfast, as a snack or for tea with friends!

* This recipe was created in collaboration with St Helen’s Farm but all views and opinions are my own.



  • georgie

    30/10/2018 at 4:45 pm

    this looks gorgeous! you can't go wrong with lemon and blueberry, they pair beautifully together! I love how moist this looks too! just gorgeous!
  • Mary Bostow

    30/10/2018 at 4:53 pm

    My family will be delighted with this cake. Wow and wow, this is so delicious and it makes my mouth watering.
  • Shadi Hasanzadenemati

    30/10/2018 at 5:04 pm

    I love yogurt cake! It's very moist and fluffy! This one with blueberries might be my absolute favorite!
  • Mindy Fewless

    30/10/2018 at 5:16 pm

    This looks so good! I'm always looking for ways to use blueberries!
  • Danielle

    30/10/2018 at 5:47 pm

    This looks delicious! I love the vibrant colors from the blueberries and lemons.
  • Julia Hill

    31/10/2018 at 5:53 am

    How many slices please?
    1. Cliona

      02/11/2018 at 4:27 pm

      One slice is one portion and it makes 8 slices.
  • Katie

    02/11/2018 at 5:20 pm

    This recipe looks so delicious! I love the lemon and blueberry combination- so fresh andbright. And the use of yogurt keeps the cake nice and moist I'm sure. Yum!
  • Adriana Lopez Martin

    02/11/2018 at 5:49 pm

    The combination of blueberry and lemon is always a winner. I love using yogurt for baking makes cakes so tender and moist. I wish I could get a slice.
  • Natalie

    02/11/2018 at 6:28 pm

    OMG this sounds soooo good. I love that you used goat yogurt here. Honestly I can't wait to give this recipe a try. Yoghurt cake is one of my favorite. It looks delicious too.
  • Danielle

    02/11/2018 at 6:30 pm

    Lemon and blueberry is one of my favourite flavour combinations and this cake looks delicious.
  • Erin

    02/11/2018 at 6:48 pm

    I would love a slice of this in the afternoon with a cup of tea. Looks so good!
  • Tayler Ross

    02/11/2018 at 7:17 pm

    I love lemon and blueberry together! I can't wait to try this!
  • Ellen

    05/11/2018 at 11:37 am

    Such a nice healthy change during this season of sweets.
  • Ben Myhre

    05/11/2018 at 11:39 am

    Blueberries are one of my absolute favorites, so this cake is right up my alley. Plus, the pictures where you cut into it.... mmmm mmmm. Looks so dang good.
  • Danielle Wolter

    05/11/2018 at 11:44 am

    I am loving the look of the blueberries in this cake - they look so juicy and delicious. Lemon is blueberry is such a great flavor combo!
  • Lizzie

    05/11/2018 at 11:49 am

    This looks divine! I love your tip about layering blueberry jam in the middle.
  • Kate

    05/11/2018 at 12:10 pm

    This looks so good! I love the sound of the goat's yogurt in it.
  • JulieCulp

    20/08/2020 at 8:11 pm

    Can I substitute Gluten Free flour for the self rising flour in this recipe?
    1. Cliona

      24/09/2020 at 1:23 pm

      You would need to add a raising agent and I haven't personally made the swap but if you do let me know how it turns out! I think it would still be lovely to be honest but again, haven't tried it.

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