Monday, 14 March 2016

Blueberry Yogurt Cake

A Yummy Cake For Tea

This recipe is wonderful. It is a favourite in my family and never goes wrong. It is so easy to prepare: just one bowl and very little attention. Sadly I forgot to take photos along the way but here is the finished cake along with a very detailed recipe that I always use. It can be made with any fruit but raspberries or blueberries seem to work the very best. Today I am going with blueberries. There are several similar recipes on the Internet and this one has been tweaked to my liking - not sure which original one I used.

1 cup Greek yogurt (I use the one with added honey)
1 cup sugar
2 eggs
1 cup olive oil
2 cups self raising flour
1 carton blueberries

Put all the ingredients (except the blueberries) into a mixing bowl and beat gently.
Add the blueberries (or raspberries) and gently fold in.
Grease and line an 8inch tin and put the mixture in it.

Cook at 170 degrees for one hour. Test until a skewer comes out dry - may need another five minutes.

The cake needs to be eaten very quickly as with its high yogurt content it can quickly go mouldy - this really shouldn't be a problem as it is so very good! I love it with a dollop of yogurt.

Finished cake here - now doesn't that look wonderful?


  1. I bought the yoghurt today and will try it. Will it keep in the fridge for a couple of days?

  2. Will keep in the fridge - in my house there is never any left to store!


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