yoghurt cake



  • 125g butter
  • 1 cup caster sugar
  • 3 eggs
  • 1 cup plain flour
  • 1 cup self-raising flour
  • 3/4 cup vanilla yoghurt
  • 1 cup frozen blueberries
  • Vanilla yoghurt, to serve


Step 1


Preheat oven to 180C/160C fan-forced. Grease a 20cm (base) round springform cake pan. Line base and side with baking paper.

Step 2

Using an electric mixer, beat butter and sugar until light and fluffy.

Step 3

Add eggs, 1 at a time, beating to combine. Sift half the flour over mixture. Stir to combine. Add half the yoghurt. Stir to combine. Repeat with remaining flour and yoghurt.

Step 4

Spread mixture into prepared pan. Sprinkle with blueberries. Press blueberries slightly into mixture. Bake for 50 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during baking). Stand in pan for 10 minutes. Transfer to a wire rack to cool. Serve with yoghurt.

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