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27 Comments This delicious blueberry yogurt loaf cake comes from an old issue of Donna Hay magazine. In fact, it was the very first recipe I made when I challenged myself to cook every single recipe from that issue. It was an ambitious project that I started with a lot of enthusiasm! Since then, I’ve baked this cake countless times, and it remains one of my all-time favorites.
It’s also the perfect recipe for blueberry season. The tangy Greek yogurt and juicy blueberries create a wonderfully moist, light cake that’s perfect with a cup of coffee or tea.
Table of contents
Tip from Simone
This yogurt cake is a great way to use up fresh fruit. Blueberries also help keep the cake wonderfully moist. Feel free to use frozen blueberries, they’re usually smaller, more affordable, and available year-round. Smaller berries are also less likely to sink to the bottom of the cake while baking.
Recipe Ingredients
To make this easy Blueberry Yogurt Cake, you’ll need the following ingredients. Be sure to check the recipe card below for the exact quantities.
- Butter – Melted unsalted butter gives the cake a rich flavor. Plant-based butter can also be used, although I haven’t tested it myself.
- Sugar – Regular granulated sugar works perfectly. I usually use superfine granulated sugar.
- Eggs – Add structure while keeping the cake light.
- Greek yogurt – Makes the cake wonderfully soft and moist. Full-fat plain yogurt also works well.
- Lemon zest – Adds a fresh, bright flavor. Orange zest is a great substitute.
- Vanilla extract – For extra flavor.
- Self-rising flour – Or use all-purpose flour mixed with baking powder.
- Blueberries – Fresh or frozen both work well. Smaller blueberries tend to stay more evenly distributed throughout the batter.
- Powdered sugar – For dusting before serving.
Why Do Blueberries Sometimes Sink?
It’s still a bit of a mystery! I usually toss the blueberries in a little flour or powdered sugar before folding them into the batter. This often helps keep them suspended more evenly, although it’s not a guarantee.
In my experience, smaller frozen blueberries are much less likely to sink than large fresh blueberries. The larger and heavier the berries are, the more likely they are to settle at the bottom during baking. I recently made a gooseberry cake, and that recipe is a perfect example of what happens when you use really large fruit.
How to Make Blueberry Yogurt Cake
- Preheat the oven to 325°F (160°C) and line a loaf pan with parchment paper.
- Mix the melted butter, sugar, eggs, Greek yogurt, lemon zest, and vanilla until smooth.
- Add the self-rising flour and mix just until combined.
- Toss the blueberries with a little flour.
- Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar just before serving and garnish with extra blueberries if desired.
Storage
At Room Temperature: Because of the yogurt and blueberries, this cake stays moist for several days. Store it in an airtight container at room temperature for up to 4 days.
Freezer: You can freeze the whole cake or individual slices. Wrap well in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 3 months and thaw at room temperature before serving.
FAQ Blueberry Yogurt Loaf Cake
Absolutely! Add them straight from the freezer to the batter – there’s no need to thaw them first.
Yes. Full-fat plain yogurt is the best alternative and will still give you a moist, tender cake.
It can help keep the blueberries from sinking to the bottom of the cake during baking, although it isn’t foolproof.
Wild blueberries are generally smaller and have a more intense flavor than cultivated blueberries. They’re also less likely to sink into the batter because they’re lighter.
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.
More Blueberry Recipes
Blueberry Yogurt Loaf Cake
Ingredients
- 150 gr unsalted butter melted
- 220 gr sugar
- 2 eggs
- 140 gr Greek yoghurt
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 225 gr self rising flour
- 125 gr Blueberries plus some extra to serve
- icing sugar to dust
Equipment
- cake tin of 25 cm / 10 inch
Instructions
- Preheat the oven to 160˚C/320˚F Put the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and mix to combine
- Add the flour and mix everything well. Fold the blueberries through the batter and pour into a cake tin which is covered in parchment paper.
- 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.
- Leave the cake to cool for ten minutes in the tin before turning it over onto a cake rack to cool completely.
- Before serving dust with icing sugar and serve with some extra blueberries
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Why is it in metric? Not everyone goes by that.
Hi Theresa, Not everyone goes by the other system either.. 🙂 I am in the process of converting and adding both metric and US system but it takes time to go through all. I live in Europe, so we do everything in metric.
And I just double checked but this recipe is already in both systems. You can change it in the recipe card to show either metric or us customary
I made this cake for the second time last week. The first one was ok but a bit sweet and I had trouble with the oven temperature . The second time I deduced the sugar a little (I think I will reduce it a bit more next time) and I put a few dark chocolate chips in. Baked it at 160 fan for an hour and drizzled it with lemon juice mixed with caster sugar while it was still warm – delicious.
Sounds absolutely perfect Jan!
I love this challenge! Now I wonder how you went, but I guess I should just head to the blog. Feeling inspired ☺️
Can I use frozen blueberries?
Yes you can although they tend to be slightly wetter than fresh blueberries but it should work almost the same
I’m a big fan of Donna Hay’s recipe sensibilities and presentations, but I don’t think that she herself could have photographed this more beautifully. That crumb packed with jammy baked blueberries is simply luscious!
O you’re too kind Hannah! I’m sure the Donna Hay team would have done a better job really.. 😉
What a fun idea! And this cake is a great way to start — looks wonderful. I’ll definitely enjoy this series!
Thanks so much John!
What a fun project! Can’t wait to see what else you make and photograph. This cake looks divine. It would be perfect for brunch right now!
Lol.. well the second one went up today, although it won’t be every day.. (impossible to do!)
I love Donna Hay’s recipes and had tried few of them. Always turned out very delicious and easy recipes to follow.
Thanks Ann! Yes, I’m a big Donna Hay fan too and her recipes are mostly all delicious so this is gonna be a fun challenge to do!
I’m confused as to what kind of challenge this is? Usually it was to cook and style “in the look of Donna Hay”, but this seems to be just follow the recipe and take a picture if it? Isn’t this is just a personal challenge to see it you can do 81 recipes?
Hi Debbi,
this is just a personal challenge for me to cook all the recipes of one single issue of a magazine. That’s all…
Ok, I see, I think it’s a fabulous idea. I’m going to try too!
Thx
Thanks Debbi!
I guess I should actually make something from the couple of Donna Hay magazines I do own. This blueberry yogurt cake is gorgeous and we love have cakes like this around the house (though not for long!)… but fresh blueberries? I have a tough enough time finding them here in the summer but in winter? And now I so want them! To make this!
You should give it a go Jamie. I’m sure you’d make something delicious and I love almost all of her recipes (there is the occassional failure) And blueberries are quite abundant here year round although they are not at their best at the moment in terms of flavor but for baking it is quite good as that makes them sweeter..
Now that I think about it, Simone, the only blueberries we find here come from the Netherlands! Ha! But they cost like 6€ for a cup of berries. Sad.
I have used frozen blueberries. They work well
Thanks Regina! Good to know it works with frozen as well. I was afraid they might get too soggy…
Donna’s recipes are always easy and very delicious and I’m eager to follow your journey!
Thanks Maureen!