This cake is moist and filled with fruit. The yoghurt adds a creamy texture and compliments the sharp blueberries perfectly. It’s a great cake to make to have on hand for when friends come over for a cuppa, as it’s not too indulgent, but still delicious enough to serve as a treat. It also freezes well so you can cut up into slices and defrost as and when you fancy a piece. The kids won’t complain if they find a slice in their lunchbox as a treat every now and then, either. If you’ve not tried baking with yoghurt before, give it a go, it’s a really easy way to cook.
- 1tspn vanilla extract
- 500ml plain yoghurt
- 150g melted butter allowed to cool
- 3 eggs, beaten
- 175g caster sugar
- 300g plain flour
- 2tspn baking powder
- ½tspn bicarbonate of soda
- 200g blueberries
Mix the vanilla extract into the yoghurt, then add the cooled melted butter and eggs, and mix until combined.
Stir through the sugar flour, baking powder and bicarbonate of soda and add the wet ingredients to the dry ingredients and mix well.
Stir through the blueberries and pour into the prepared cake tin.
Bake for 30 to 40 minutes, or until a cocktail stick inserted into the centre comes out clean. Then remove from the oven and allow to cool in the tin for 5 minutes, before transferring to a wire rack and allowing to cool fully.
Top tip for making Blueberry yoghurt cake
This cake is ideal for afternoon tea