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.

    4 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 flour, baking powder 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.

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