This has been one of our (and your!) favourite cakes for years now, and comes in super handy for when you’ve got a half tub of plain yogurt about to amass its spore army and you need to use it pronto. It can take just about any fruit you have and is easily substituted if you don’t have the right ingredients.
No coconut sugar? No worries!
Although it does make it lovely and golden.
And butter.
Because butter.
And if you’re anything like me, you’ll be gearing up for a year of lunchboxes (more on that next week!) so get yourself sorted and make this cake, eat several slices warm with butter, give some to the kids for morning tea, and freeze the rest for lunchboxes in the first week of school. NAILED IT.
PrintBlueberry Yogurt Cake
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 70 mins
- Yield: one cake 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Excellent for morning tea or packing into lunchboxes, you won’t know how you survived without this blueberry yogurt cake.
Ingredients
- 110g butter, softened
- 1 cup coconut sugar
- 3 Large eggs
- 1 teaspoon vanilla extract
- 3/4 cups natural yogurt
- 1.5 cups plain flour
- 2 teaspoons baking powder
- 1 Small punnet blueberries
Instructions
- Preheat oven to 180C.
- Mix butter and coconut sugar together until creamy.
- Add eggs one at a time, stirring well after each addition.
- Add yogurt and vanilla extract, stir to combine.
- Mix together the flour and the baking powder, and add to the batter. Add blueberries.
- Pour into a greased and floured cake tin and bake 45-60 minutes, until a skewer poked in the middle comes out clean.
Notes
Adapted from here.
Keywords: yogurt cake, cake with yogurt, blueberry cake, blueberry tea cake, yogurt tea cake, yoghourt tea cake
Adapted from here.
Jenny Tiffen says
Yep this looks delish! I love the lunch box idea 🙂
Veggie Mama says
Gotsta be organised!
sammie@theannoyedthyroid.com says
Mmmm. I love baking with yoghurt, it always makes the cakes marvellously moist! Noms!
Katie Rainbird says
Moist.
Dan says
The only acceptable use of the word moist is when describing a cake.
Veggie Mama says
I am loling
Katie Rainbird says
So early! I think you were in a day spa in Qld before I’d even had a cup of tea.
Veggie Mama says
I was probably drinking fancy tea there too
Sasha @ From the Left Field says
You had me at butter.
Veggie Mama says
It’s in my veins.
Elizabeth@thebackyardlemontree says
It’s all about the butter!!
Veggie Mama says
ALLL ABOUT THE BUTTERERERERRRRRR!
Prue Cowley says
Is that three to four cups, or three quarters of a cup, of yoghurt? It reads like three to four cups which seems a lot…?
Veggie Mama says
It’s 3/4 of a cup – the recipe card plugin I use doesn’t wroie fractions well! Also don’t know how it came up with “cups” as you can only choose “cup” from the drop-down measurement choices. What a good question, I shall investigate….
Prue Cowley says
Thanks!
Zena says
I love baking with yoghurt because it gives me that guilt free feeling. I must eat cake every day!
Veggie Mama says
haha yogurt heals all ills 😉
Violet Beauregarde says
I was just searching for some blueberry recipes, this morning we went to a local blueberry farm and picked about 2kg of organic blueberries! They are The Best Thing To Eva Enter Mah Bellie. Stoked we had the opportunity to do that with the kids. Thanks for this recipe, we shall devourrrrrrrr!
Veggie Mama says
Oh wow, I really need to do that!
Jodi Wilson says
made this before breakfast this morning. My new favourite, easy peasy cake recipe. Thanks, lovely x
Veggie Mama says
I’m so glad you like it! It’s such a staple here x
sounds yummy says
Hi, what is coconut sugar? Can you buy it at supermarkets in Australia?
Veggie Mama says
You can, yes, and in health food stores and online. It is evaporated coconut nectar, and you can replace it with rapadura sugar, or about half the amount of raw sugar, or white sugar 🙂
Lisa Shearon says
Okay. Making this now. Don’t care how hot it is – the oven’s going on!
Veggie Mama says
hah I’ve had the oven on all day and I’ve been meellllllting!
Lucy @ Bake Play Smile says
Oh yes please!! So many delicious flavours in one totally yummy cake – I love it!!! And yep K180 certainly has super fab recipes!
Veggie Mama says
she can do healthy/delicious so well!
Giulia Porro says
Perfect addition to my breakfast repertiore! Yum
jody says
I made this today and it was amazing Stacey! Thank you! x
Veggie Mama says
YOU are very welcome! I’ll have to come and eat some 🙂
Alissa says
What kind of cake tin do you use for this shape? And what do you find works best, is it non-stick or aluminun etc? Thanks
Veggie Mama says
Hi Alissa,
I usually use a loaf tin for this one, like a 9x5inch? I’ve used round too, and it’s fine. I just like the loaf tin sides for rising as it can be a little dense. I prefer tins without the non-stick and I always use butter and flour to grease (or baking paper if I’m lazy). Springform tins can be really good if you’re worried about sticking.