Blueberry cake

Bake this simple blueberry cake when you’re craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy

  • Prep:10 mins
    Cook:50 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 501
  • fat 19g
  • saturates 4g
  • carbs 51g
  • sugars 0g
  • fibre 19g
  • protein 23g
  • salt 0.6g


  • 1 tsp butter
  • 400g frozen blueberries
  • 335g flour, plus a spoonful for berries
  • 275g caster sugar
  • 2 eggs
  • 165ml vegetable oil
  • 2 tbsp lemon zest
  • 65ml lemon juice
  • 250ml thick natural yogurt
  • 4 tsp baking powder


  1. Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).

  2. In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don’t worry if a few lumps remain. Add the blueberries mixed with flour.

  3. Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.

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