Lemon Blueberry Rock Cakes

Lemon Blueberry Rock Cakes

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This is a fabulously light rock cake recipe made with yoghurt, which helps to cut down the fat and calories. Although you won't know it when you're enjoying them!


Makes: 14 scones

  • 250g plain flour
  • 4 tablespoons caster sugar
  • 2 teaspoons baking powder
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon bicarbonate of soda
  • 1 pinch salt
  • 250g natural Greek yoghurt
  • 1 egg
  • 50g butter, melted
  • 150g fresh blueberries

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat the oven to 200 degrees C. Grease a baking tray, or line with baking paper.
  2. In a large bowl, combine flour, sugar, baking powder, lemon zest, bicarb soda and salt.
  3. In a smaller bowl, combine the yoghurt, egg and butter. Stir into dry ingredients just until moistened but do not over mix! Gently fold in the blueberries.
  4. Drop by heaping tablespoonfuls about 5cm apart onto the prepared baking tray. Bake in the preheated oven for 15-18 minutes or until lightly browned.

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