Blueberry Yogurt Cake


We’ve been very fortunate to have good weather wherever we travel. We were in Helsinki, Finland about two weeks back and although it was cool, there was plenty of sunshine. One of the many things I appreciate about travelling is seeing the local produce. I lovegoing to markets and studying ingredients I have not seen before. I wish there was a way I could download languages into my brain so I could communicate with the locals – people, grocers, sellers. I’m often so curious about history, culture, food that I’m bursting with questions but the language barrier always intimidates me. Sometimes it gets the better of me and the question just forms outside my mouth before I have the chance to push it back in. I see my curiosity as alive with its own bags of personality.


While we were surveying the market near the ferry terminal in Helsinki, we discovered that a bag (1 kilo) of blueberries sold for 6 euros (about AUD$8). G. and I got very excited (as you can see, we’re pretty simple folks). Being berry fans and berry-deprived, we were beyond ourselves. We bought some lovely sweet cherries too and for the rest of the evening didn’t stop stuffing our faces with fruits. I told G. that we have to keep some aside to make blueberry-something and voila! Here is the result:

Blueberry Yogurt Cake
Prep time
Cook time
Total time
Serves: 6 - 8
  • 150g butter, softened and cubed
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 265g (1¾ cups) plain flour
  • 1 tsp baking powder
  • 200g Greek or Turkish yogurt
  • 2 x 150g punnet blueberries
  1. Preheat oven to 180°C.
  2. Brush a square 19cm (base measurement) cake pan with melted butter to lightly grease.
  3. Line the base and sides with non-stick baking paper.
  4. Use an electric beater to beat the butter and sugar together in a large bowl until pale and creamy.
  5. Add the eggs, one at a time, beating well after each addition until combined.
  6. Stir in the baking powder, half the flour and yogurt until just combined.
  7. Stir in the remaining flour and yogurt until combined.
  8. Spoon into the prepared pan and smooth the surface.
  9. Scatter the blueberries evenly over the top.
  10. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean.
  11. Remove from oven and set aside in the pan for 10 minutes to cool slightly.
  12. Carefully turn out onto a wire rack. Turn upright and set aside for a further 20 minutes or until cooled to room temperature.


  1. says

    I love the “berry fans and berry-deprived” expression because it describes me perfectly. In Russia berries in general are widely available but in Spain they are a luxury: not only they are expensive, but very difficult to find :( So I suffer from “berry deprivation” too.
    But I am ever lucky enough to try berries here too, that sounds like a good way to use them. And not difficult to veganize 😀 Thanks for sharing!

  2. says

    Mmmm, I am not a big fan of blueberries, but cherries I love! I could eat kilo after kilo, I am crazy about them, which somehow reminds me of Zorba the Greek have you read it?

  3. Mable Tan says

    @Ksenia: Do share your vegan version. I’m interested to know about the vegan diet.

    @Sonya: No, I haven’t read about Zorba the Greek. What’s that about? I love cherries too! I made cherry pie once but it was such an effort to pit it! My fingers were stained for hours with cherry juice :)

  4. says

    Sounds like you enjoyed your weekend in Helsinki. I *love* blueberries and especially blueberry pie. Will try your recipe next time I feel like baking one!

  5. says

    This looks so good!
    I’ll definately give it a try.
    Probably not with blueberries though. They’re not something we get here easily. Would something local like cherries work, do you think?

  6. Mable Tan says

    Yes! I told a friend who lives in Japan, she can use canned fruits like peach, mango or nectarines. But she used frozen blueberries anyway, and it worked out well ^_^


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