Baked Goods & Sweet Treats Recipes

Recipes || Blueberry Yogurt Cake

Now that it’s Spring, my desire to bake with berries rears its head. (It comes to full fruition in the summer.) This Blueberry Yogurt Cake is simple but delicious. I love the slight tang that the yogurt gives it, taking the edge off of the sugar a bit. 

Because when it has fruit in it and it doesn’t taste super sugary it’s totally acceptable to eat it for breakfast, right? Right?! Whenever I bake anything in a tube pan, I always cross all my fingers and toes when it comes to flipping it out because you honestly never know. There have been times when I know that I thoroughly greased the pan and half my cake has still stuck inside it when it’s come to flipping it out. But nothing feels better than nailing it, when the whole cake slides out perfectly. 

Blueberry Yogurt Cake
Serves 12
Print
0 calories
0 g
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0 g
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Nutrition Facts
Serving Size
0g
Servings
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 175 g of butter, chopped
  2. 175 g of sugar
  3. 3 large eggs
  4. 225 g of self-raising flour
  5. 1 teaspoon of baking powder
  6. 2 teaspoons of vanilla extract
  7. 125 mL of yogurt (I used Rachel's Organic Greek yogurt)
  8. 250 g of fresh blueberries
For the topping
  1. 125 mL of yogurt
  2. 1/4 cup of icing sugar
Instructions
  1. Preheat the oven to 180 C (350 F) and grease a Bundt pan.
  2. Cream together the butter and sugar. Then mix in the eggs, flour, baking powder and vanilla. Beat for approximately 2 minutes, until your batter is smooth and light in colour. Toss your blueberries in a teaspoon of flour and set aside.
  3. Mix in your yogurt into your batter. Once that's been thoroughly incorporated, lightly fold in your blueberries. Pour your batter into your bundt pan and bake for approximately 50 minutes. (I baked mine for closer to 55 minutes).
  4. Mix together your yogurt and icing sugar. Set it aside. Once your cake is cool - top it with the yogurt mix and enjoy!
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calories
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Rhyme & Ribbons http://rhymeandribbons.com/

I’m really in to simple, unfussy cakes at the moment and this ticks all the right boxes! 

Does your baking attitude change with the seasons? 

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  • I think all recipes change with the seasons, but I’ve never put yogurt in a cake and it actually sounds delicious! So lovely that we’re in to Spring and soon to be all the summer bakes and BBQs!! Alice xxxx

    http://www.woodenwindowsills.co.uk

    • Here’s my secret- any baking you might want to use a dollop of sour cream in to add moisture to the cake, I almost always substitute in Greek yogurt for two reasons 1) cost and 2) laziness (I usually have yogurt in the house) πŸ˜‰ xx

  • Laura Torninoja

    Mmm this looks SO good! I love the look of that yogurt topping – it makes it look so pretty! <3

    Laura // Middle of Adventure

  • This looks so delicious. I love simple but yummy cakes. I’m definitely bookmarking it so I can do it for the Easter. xo

    Antonia || Sweet Passions

  • Nicely punned btw – I love that you Mary Berry the, er, blueberries!

  • I had to giggle at “comes to full fruition” :))

  • This looks so good! I’m so terrible at baking but this looks so simple. I love the sound of the yogurt in it too.
    xo April | April Everyday

  • Looks and sounds very nice

  • I am so looking forward to all the summery treats!

  • Looks amazing! Will have to try it soon! I’ve been craving berries lately!

  • I love simple recipes! I also love baking with berries (raspberry muffins anyone?!). They make everything so much more amazing. I’ll have to try this with gluten free flour. Hope it turns out just as good!

    • Eek! I f you try it I hope it turns out well for you! xx

      • I hope so too! I’ve baked with almond flour and rice flour before, so I think it could be adapted to a mix of those two! I’ve done it before for muffins, but nothing as big as a cake so fingers crossed!