Blueberry yoghurt cake recipe

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serves: 10 slices
Skill: easy
Prep: 20 min
Cooking: 1 hr
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  • 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

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