| | Blueberry and yoghurt cake
Blueberry and yoghurt cake
31 August 2019
Blueberry and yoghurt cake 4.3-5 9
  • Calories: 1353 kj
  • Fat: 13g
  • Carbohydrates: 25g

How to Make:

  1. Preheat oven to 180C/160C fan-forced. Grease a 20cm (base) round springform cake pan. Line base and side with baking paper.
  2. Using an electric mixer, beat butter and sugar until light and fluffy.
  3. Add eggs, 1 at a time, beating to combine. Sift half the flour over mixture. Stir to combine. Add half the yoghurt. Stir to combine. Repeat with remaining flour and yoghurt.
  4. Spread mixture into prepared pan. Sprinkle with blueberries. Press blueberries slightly into mixture. Bake for 50 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during baking). Stand in pan for 10 minutes. Transfer to a wire rack to cool. Serve with yoghurt.
Time for preparing:
50 min.


  • 125g butter
  • 1 cup caster sugar
  • 3 eggs
  • 1 cup plain flour
  • 1 cup self-raising flour
  • 3/4 cup vanilla yoghurt
  • 1 cup frozen blueberries
  • Vanilla yoghurt, to serve