Blueberry Yogurt Cake

PREP TIME: 15min




  • 200g blueberries

  • 1 ½ cups caster sugar

  • 150g unsalted butter, melted

  • 2 eggs

  • 1 cup greek style yogurt

  • 2 tsp vanilla essence

  • 2 cups self-rising flour

  • 1 tbsp lemon zest

  • 1 tbsp lemon juice

  • Spray oil


  • 40g blueberries

  • 2 cups icing sugar

  • 1 tsp lemon zest

  • Extra blueberries to decorate


  • Step 1: Preheat oven to 160°C.

  • Step 2: Grease a bundt cake tin with spray oil.

  • Step 3: Place the sugar, butter, eggs, yogurt, vanilla essence, lemon zest, lemon juice and flour into a large mixing bowl. Whisk together to combine.

  • Step 4: Fold through the 200g blueberries.

  • Step 5: Pour the cake mixture into the bundt tin and bake for 1 hour or until cake is cooked through.

  • Step 6: Set the cake aside to cool for 10 minutes and then turn out onto a wire rack to continue to cool.

  • Step 7: Whisk the 40g blueberries, icing sugar and lemon zest together to create a blueberry icing glaze.

  • Step 8: When the cake has completely cooled, drizzle the blueberry glaze over the cake, allowing it to run down the sides.

  • Step 9: Decorate the cake with any extra remaining blueberries.