Lemon Blueberry Rock Cakes

    • < />

    Lemon Blueberry Rock Cakes

    Lemon Blueberry Rock Cakes


    Be the first to make this!

    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    Made it healthier. no sugar...  -  25 Sep 2010  (Review from Allrecipes UK & Ireland)


    I've made with mueller light greek lemon yogurt. Though they are lovely little cakes I would not call them scones. Far from the fruit scones I was hoping to get. So, the jam and clotted cream go back into the cupboard, but I will enjoy them nonetheless  -  19 Jul 2013  (Review from Allrecipes UK & Ireland)

    Write a review

    Click on stars to rate