This cake is currently being made on a weekly basis in our house. Florence (my one year old daughter) adores it. She sometimes has a slice for breakfast usually with a rather mismatched side of avocado (her most favourite food). Otherwise I will pop it in her little lunchbox to take out with us as a snack. I love it too. It’s deliciously moist and decadent but without any added sugar. The Greek yoghurt adds moisture, a subtle tang and creaminess with the blueberries adding sweetness. Of course, that’s not to say you can’t add a little more sweetener, of course you can, but for us, the blueberries are simply sweet enough.
Being able to share food with my young daughter, Florence is a joy. I have always made almost everything from scratch and none more so than now Florence is eating everything. We always have a couple of punnets of blueberries in the fridge. It’s one thing I never want to run out of but that I always seem to end up with too many of (same with bananas). So, this cake is perfect for those out of date or just about to turn blueberries. I find that the older they are, the sweeter. What ever you use, the baking process makes the blueberries naturally sweeter any how and delightfully juicy.
Of course, if you do not like blueberries then you can substitute for raspberries or perhaps blackberries. I would steer clear of strawberries though due to their high water content. Likewise, do not use frozen blueberries as your cake will not have that cake like consistency. Rather that of an unhappy looking purple slush puppy.
I have linked all the ingredients used below – so that you can see brands and products. I always make sure to use full fat Greek yoghurt and full fat butter.
How many carbs per slice? There are 2.5g carbs per slice!
- 80g butter,cubed and soft at room temperature
- 2 large eggs
- 200g (200ml) Greek full fat yoghurt
- OPTIONAL: 1 or 2 tsp sweetener
- 130g fresh blueberries
- 30g coconut flour
- 120g ground almonds
- 1tsp baking powder
- Preheat oven to 180C.
- In to a large mixing bowl place the butter and beat well until pale and smooth. If you are adding something sweet then add in now and beat in to the butter.
- Add in the Greek yoghurt and eggs. Whisk together until smooth and creamy.
- Sieve in the coconut flour, baking powder and stir in to the batter.
- Add in the blueberries and coat in the mixture until dispersed well.
- Add in the ground almonds and stir in. The batter should be thick but easy to spoon.
- Spoon in to a greased cake loaf tin. I use a silicon loaf pan.
- Bake at 180C for 45-50 minutes until golden on top and a knife comes out clean. If it requires extra cooking time then check after every 5 minutes.
- Remove from the oven, allow to cool before removing from the tin.
- Store in a sealed container for up to 3 days (always make sure the cake has fully cooled before putting in a tin) or store in the fridge for up to 5 days in a container.
I absolutely love yogurt in cakes! Anya would totally love this too – gonna give it a go next weee
Would be helpful to have USA measurements too.
Hi Mary- one of my USA readers sent me this link a while back. Hope it helps. Emma x http://www.pookapages.com/conversion_table_for_recipes.htm
i love your recipes, Can I use coconut milk or cream as my daughter is sensitive to lactose.?
Coconut yoghurt would be a great substitute although I appreciate it is very expensive! Otherwise the coconut cream scoped off the top of coconut milk should work too! (tip: pop a can in the fridge over night and then when removed don’t shake, open carefully and you can scoop off the cream). Hope that helps, please do let me know if you try it and what it is like! E x
I made this recently and it was delicious! Loved that it tasted so cake-like, without containing any nasty sweeteners. Especially tasty warm out of the oven, and very pretty with the blueberries. We ate it all within half a day! Thank you for another great recipe. xx
Thank you for your comment! I am so happy to hear you all enjoyed it. E x
Sounds good. I use frozen fruit in cakes, but take care to defrost them first, layering them in kitchen roll to soak up the extra moisture. Fresh berries are very expensive here, our climate is too hot to grow them easily.
That sounds like good advice and I’m sure the cake will work beautifully once defrosted that way. A shame the things that are so good for us can be so expensive. E x
Is ground almonds the same as almond flour?
Yes. I tend to just use ground almonds.
For those of us allergic to nuts would semolina be a good substitute?
I haven’t used semolina before but if you try it, do let me know. Ground linseed / seed mixes would work.
Can you freeze this cake?
It’s not something I have tried before but I will male one this week and freeze a slice and let you know ?
Yes it does freeze.I froze it in slices.
Many thanks. I have put a slice in the freezer and will let you know. I think it might break up as the mixture may need something to hold it together as it’s no gluten. But it will probably still taste good.
Can I substitute the almond flour with an alternative as I have a nut allergy?
You can replace with some ground seeds or any other grain free flour. But not coconut flour as too dense. E x
What is the best size loaf tin (1lb or 2lb)to use for this recipe please ?
2lb loaf tin for this recipe!
Thanks
Emma x
Can you freeze the blueberry yogurt cake… thanks
Yes! X