Blueberry yoghurt cake recipe

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10 slices




20 min


1 hr

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
  • Ā½tspn 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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(72 ratings)
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