Blueberry and yoghurt cake

Indulge in a delightful and moist Blueberry and Yoghurt Cake, made with a perfect blend of creamy butter, sweet sugar, and fresh blueberries. This easy-to-follow recipe uses a mix of all-purpose and self-raising flour to create a light and fluffy texture that pairs wonderfully with the tangy yoghurt. A perfect dessert for any occasion, this cake is sure to please both family and guests alike. Bake it today and enjoy a slice of heaven!

  • 15 Feb 2025
  • Cook time 50 min
  • Prep time 30 min
  • 10 Servings
  • 6 Ingredients

Blueberry and yoghurt cake

Indulge in the delightful flavors of our Blueberry and Yoghurt Cake, a perfect harmony of sweet blueberries and creamy yoghurt. This easy-to-follow recipe will guide you through creating a moist and delicious cake that's sure to impress your family and friends.

Ingredients:

1/2 cup butter
110g
1 cup sugar
200g
3 eggs
150g
1 cup all-purpose white wheat flour
120g
1 cup self-raising flour
150g
1 cup blueberries
150g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the 1/2 cup softened butter and 1 cup sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer.
3. Add the Eggs:
Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
4. Incorporate the Yogurt:
(Optional) If you choose to use yogurt, add the 1 cup yogurt to the batter and mix well until combined. This step adds moisture and a slight tang to the cake.
5. Combine Dry Ingredients:
In a separate bowl, sift together the 1 cup all-purpose flour, and 1 cup self-raising flour.
6. Mix Dry and Wet Ingredients:
Gradually add the flour mixture to the butter, sugar, and egg mixture. Beat on low speed until the batter is just combined. Be sure not to over-mix, as this can result in a dense cake.
7. Fold in the Blueberries:
Gently fold in the 1 cup blueberries with a spatula. Try to distribute them evenly throughout the batter without crushing them.
8. Prepare for Baking:
Pour the batter into your prepared cake pan, spreading it out evenly with a spatula.
9. Bake the Cake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
10. Cool the Cake:
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
11. Serve:
Once the cake has cooled, you can dust it with powdered sugar or serve it with a dollop of whipped cream or extra yogurt on the side. Enjoy your blueberry and yogurt cake!

Tips:

- Ensure the butter is at room temperature before you start to make it easier to cream with sugar.

- Lightly coat the blueberries in a little flour before adding them to the batter to prevent them from sinking to the bottom during baking.

- Use fresh blueberries for the best flavor, but if you only have frozen, make sure they are fully defrosted and well-drained before using.

- Test the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.

- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Enjoy your homemade Blueberry and Yoghurt Cake as a delightful dessert or a sweet afternoon snack. This cake combines the tartness of blueberries with the rich, creamy taste of yoghurt, resulting in a moist and flavorful treat. With each bite, you'll savor the perfect balance of sweetness and texture. Whether it’s for a special occasion or just a simple treat, this cake is sure to become a favorite!

Nutrition Facts
Serving Size90 grams
Energy
Calories 290kcal15%
Protein
Protein 5g4%
Carbohydrates
Carbohydrates 44g12%
Fiber 1.18g3%
Sugar 22g22%
Fat
Fat 11g13%
Saturated 6g18%
Cholesterol 90mg-
Vitamins
Vitamin A 110ug12%
Choline 54mg10%
Vitamin B1 0.10mg8%
Vitamin B2 0.07mg6%
Vitamin B3 0.50mg3%
Vitamin B6 0.03mg2%
Vitamin B9 18ug5%
Vitamin B12 0.15ug6%
Vitamin C 1.46mg2%
Vitamin E 0.25mg2%
Vitamin K 3.79ug3%
Minerals
Calcium, Ca 16mg1%
Copper, Cu 0.07mg8%
Iron, Fe 0.63mg6%
Magnesium, Mg 13mg3%
Phosphorus, P 70mg5%
Potassium, K 72mg2%
Selenium, Se 10ug19%
Sodium, Na 22mg1%
Zinc, Zn 0.54mg5%
Water
Water 30g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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