Blueberry Yoghurt Cake

Moist, light and studded with an abundance of fresh blueberries, this cake is perfect for any bake sale or simply as a midweek treat that all the family will love.


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


  1. Preheat your oven to 180°c / 160°c Fan / Gas Mark 4, then grease and flour a loaf tin.
  2. Grab a stand mixer and mix together the yoghurt, eggs, vanilla extract and olive oil. Once combined, gradually add in the flour along with a pinch of salt, and mix until combined.
  3. Gently fold in the blueberries and transfer to your loaf tin.
  4. Bake for around 60 minutes, until golden on the top. Check if the cake is cooked by inserting a clean skewer into the centre – if it comes out clean, then you’re good to go!

Lead image: ALLEKO via Getty images.