Blueberry yogurt cake |

Maybe you think that I really have nothing to do and that’s why I come up with these insane plans to keep myself busy… Because why else would you dream up the next challenge? Because I can? Just because it is fun? It’s not entirely original. because we all know the Julie and Julia phenomena, but for me this is a first and that is all that matters. Plus it’s not a book…


Blueberry yogurt cake |

So… what did I come up with this time? I will be cooking ALL recipes from one edition of Donna Hay magazine. In this particular case that means  a total of 81 recipes (if I counted it correctly) and I chose edition nr 71 from October/November of last year. Since that features a spring season in Australia I figured timing wise it would kind of match with our current upcoming season. Which seemed appropriate!

I made a list of all the recipes in the magazine and I will also be having a separate category here so you will be able to find them easily if you would want to.

Blueberry yogurt cake |

I also officially asked permission from the Donna Hay team as I am planning to mention all recipes here and I figured it was a good idea to check if that was ok to. And they agreed that it would be fine for me to place the recipes (with proper credits ofcourse) so I will try and make a photo of every single recipe I make from the magazine. If I succeed for the full 100% I cannot guarantuee as it is a lot of recipes. And ofcourse, as luck would have it, I picked an edition with a total of 8 chicken recipes. Whole chickens that is… I will be the roasted chicken expert when this is over I am sure! And and there is a whole section with breadpuddings and other deliciousness… But also – thankfully – a lot of healthy recipes.. Which is why I picked this particular edition in the first place.


and so here is recipe number one!

Blueberry yoghurt cake

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 1 hr

Total Time: 1 hr 10 minutes


  • 150 gr unsalted butter, melted
  • 220 gr sugar
  • 2 eggs
  • 140 gr Greek yoghurt
  • 1 tbsp of finely grated lemonzest
  • 1 tsp vanilla extract
  • 225 gr self raising flour
  • 125 gr fresh blueberries plus some extra to serve
  • icing sugar to dust


  1. Preheat the oven to 160 C. Put the butter, sugar, eggs, yoghurt, lemonzest and vanilla in a bowl and mix to combine
  2. Add the flour ad mix everything well. Fold the blueberries through the batter and pour into a caketin of about 22 x 8 x 7 cm which is covered in baking paper/
  3. Smooth the surface with a spatula and bake the cake for about an hour or until it is cooked through. Test this with a wooden stick in the middle of the cake. If it comes out dry your cake is done.
  4. Leave the cake to cool for ten minutes in the tin before turning it over onto a cake rack to cool completely.
  5. Before serving dust with icing sugar and serve with some extra blueberries

Recipe by Donna Hay