Blueberry Yoghurt Cake
Recipe type: Cake, treat, tea
Prep time: 
Cook time: 
Total time: 
Serves: 12- 14 slices
A dense, moist and delicious blueberry yogurt cake. The blueberries add all the sweetness it needs and the Greek yoghurt adds a divine creaminess. Perfect for the whole family. Contains no added sugars.
  • 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
  1. Preheat oven to 180C.
  2. 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.
  3. Add in the Greek yoghurt and eggs. Whisk together until smooth and creamy.
  4. Sieve in the coconut flour, baking powder and stir in to the batter.
  5. Add in the blueberries and coat in the mixture until dispersed well.
  6. Add in the ground almonds and stir in. The batter should be thick but easy to spoon.
  7. Spoon in to a greased cake loaf tin. I use a silicon loaf pan.
  8. 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.
  9. Remove from the oven, allow to cool before removing from the tin.
  10. 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.
Nutrition Information
Carbohydrates: 2.5g