Blueberry Yoghurt Cake

By Dixie Elliott

Blueberry Yoghurt Cake
This Blueberry Yoghurt Cake is a simple bake that's sure to become a regular fixture in your kitchen.

Serves 6-8

125g butter, at room temperature

¾ cup firmly packed brown sugar

2 eggs

1¼ cups self-raising flour

200g blueberry yoghurt

¾ cup frozen blueberries, plus extra, to serve

icing sugar and thick cream, to serve


1 Preheat oven to 180˚C. Grease and line a 20cm ring tin with baking paper. Using an electric hand mixer, beat butter and sugar until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour over batter. Add yoghurt and blueberries. Using a large metal spoon, gently stir until well combined.

2 Spoon into prepared tin and bake for 40-45 minutes or until a skewer inserted into cake comes out clean. Stand for 5 minutes before turning out onto a wire 
rack to cool. Transfer to a serving plate. Dust with icing sugar. Serve with cream and remaining blueberries.



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