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Blueberry yoghurt cake

Blueberry yoghurt cake

Total Time
1 hr 10 min
20 min
50 min


Reduced fat oil spread

½ cup(s), (125g)

Granulated stevia sweetener

cup(s), (75g)

Caster sugar

cup(s), (75g)


3 medium

99% fat-free, plain or natural yoghurt, unsweetened

100 g

Fresh lemon rind

2 tsp, finely grated

Vanilla bean extract, alcohol free

1 tsp

White self-raising flour

1 cup(s), (200g)

Fresh blueberries

250 g, (see tip)

Icing sugar

1 tsp


  1. Preheat oven to 180°C. Lightly spray a 10cm x 20cm (base measurement) loaf tin with oil. Line base and 2 long sides with baking paper.
  2. Place spread, stevia, caster sugar, eggs, yoghurt, rind and vanilla extract in a large bowl. Whisk until combined. Gently fold in flour until a smooth batter forms. Fold through half the blueberries.
  3. Pour mixture into prepared tin and bake for 45-50 minutes or until a skewer inserted into centre comes out clean. Stand cake in tin for 10 minutes before turning onto a wire rack to cool.
  4. Meanwhile, place remaining blueberries in a small saucepan. Cook,covered, over low heat for 5 minutes or until softened and starting to release juice. Set aside to cool.
  5. Serve cake with blueberry compote, dusted with icing sugar.


You can use frozen berries, just thawed, when fresh blueberries are out of season.