This delicious blueberry yogurt cake is the first recipe I will be making from one single magazine of Donna Hay. Featuring a total of 80 recipes!

Blueberry yogurt cake |

Blueberry yogurt cake

My very first challenge recipe is this delicious blueberry yogurt cake. If all recipes are this tasty and good, it is definitely no punishment to have to make all of them!

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 |

The challenge

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 2013. 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!

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 there is a whole section with bread puddings 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! For my first recipe I chose this delicious blueberry yogurt cake. It’s simple and soo good so you will want to try this one for yourself!

My blueberries always sink to the bottom!

Fruit in cakes does have the tendency to sink to the bottom of the cake tin. It’s not always preventable but I have found it helps if I roll the blueberries through some icing sugar prior to adding them to the batter. The little layer of sugar helps to counteract the sinking. No guarantees though. It doesn’t always work.

Can I make this cake gluten free?

You can; I have made a similar cake but with gluten free ingredients. Not yet translated but here is the Dutch version. I will post the English version here soon.

What can I replace the Greek yogurt with?

You can replace the Greek yogurt with buttermilk or coconut yogurt. Coconut yogurt is less tangy so that will give a different flavor profile.

Blueberry yogurt cake

4 from 5 votes
GangCake and cookies

Delicious and easy to make blueberry yogurt cake.
Decorative clock showing preparation time
Prep time 10 minutes
Cooking time 1 hour
Total time 1 hour 10 minutes

10 people


  • 1 cake tin of 22 cm


  • 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 Blueberries plus some extra to serve
  • icing sugar to dust

  • Preheat the oven to 160 C. Put the butter, sugar, eggs, yoghurt, lemonzest 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 caketin of about 22 x 8 x 7 cm which is covered in baking 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

Nutrition Information per portion

Calories: 303kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 20mg | Potassium: 70mg | Fiber: 1g | Sugar: 24g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist