Moist yoghurt cake with blueberries

    1 hour 15 min

    A yummy cake if you have an abundance of ripe blueberries! This loaf cake uses yogurt and olive oil to make it extra moist.

    144 people made this

    Makes: 1 loaf cake

    • 175g Greek yoghurt
    • 200g caster sugar
    • 3 eggs
    • 1/2 teaspoon vanilla extract
    • 80ml olive oil
    • 200g self-raising flour
    • pinch of salt
    • 150g fresh blueberries

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a loaf tin.
    2. Mix yogurt, sugar, eggs, vanilla extract and olive oil together in a bowl until smooth.
    3. Add self-raising flour and a pinch of salt; stir mixture until just combined without over beating.
    4. Fold in fresh blueberries. Transfer cake mixture into prepared tin.
    5. Bake in preheated oven for about 60 minutes, or until golden on top and a skewer inserted into the centre of the cake comes out clean.

    Recently viewed

    Reviews & ratings
    Average global rating: