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Blueberry Lemon Semolina Cake

Moist and tangy blueberry lemon cake make with semolina and yogurt!
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Prep Time 20 mins
Cook Time 40 mins
Resting time 40 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 8 servings


  • 350 grams yogurt
  • 4 eggs
  • 200 grams course semolina
  • 300 grams golden caster sugar
  • 115 grams melted butter
  • 1 lemon, zested
  • ¼ teaspoon baking powder
  • 200 grams cake flour
  • 125 grams blueberries, divided

Blueberry Cream Cheese Frosting

  • 50 grams blueberries
  • 125 grams full fat cream cheese
  • 125 grams unsalted butter


  • In a medium sized mixing bowl, beat the yogurt with the eggs.
  • Pour the semolina into the yogurt and egg mixture. Mix well.
  • Allow the mixture to rest for 40 minutes
  • Preheat the oven to 180° C (350°F) and oil a loaf pan.
  • Mix the lemon zest, baking powder, salt and flour into the semolina mixture. Set aside one tablespoon of flour to dust the blueberries with. Stir until everything is combined, but do not overmix.
  • Dust the blueberries with the excess flour and fold them into the batter.
  • Pour the batter into the loaf pan and bake for 40-45 minutes. The cake is done when I knife inserted in the center comes out clean.

Blueberry Cream Cheese Frosting

  • Puree the blueberries in a blender and set aside.
  • In a medium sized bowl, beat the cream cheese into the butter using an electric mixer (or stand mixure).
  • Add the icing sugar and blueberry puree and beat until everything is well combined. Chill the frosting until the cake is cool enough to frost.
Keyword blueberry lemon cake, loaf cake, pound cake
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