Blueberry Yogurt Cake
So remember that time Katie180 made me a rhubarb yogurt cake and I had a super-early plane to catch and I forgot to eat it?
And I tried to recreate it at home?
It’s such a good recipe, and K180 rarely steers me wrong! In fact, she never has. So I borrowed her recipe again and made it with what I had to hand (i.e. blueberries, coconut sugar, and an abundance of yogurt that needed using up).
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.
Adapted from Katie180 Rhubarb and Yogurt Loaf
Blueberry Yogurt Cake
Print recipe
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
Directions
Step 1
Preheat oven to 180C.
Step 2
Mix butter and coconut sugar together until creamy.
Step 3
Add eggs one at a time, stirring well after each addition.
Step 4
Add yogurt and vanilla extract, stir to combine.
Step 5
Mix together the flour and the baking powder, and add to the batter. Add blueberries.
Step 6
Pour into a greased and floured cake tin and bake 45-60 minutes, until a skewer poked in the middle comes out clean.
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