posted by Simone van den Bergon Mar 1, 2014 (last updated May 1, 2022) 27 comments »
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4 from 5 votes
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
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…
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!
Permission
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
KeukenAmerican
Delicious and easy to make blueberry yogurt cake.
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Prep time 10 minutes mins
Cooking time 1 hour hr
Total time 1 hour hr 10 minutes mins
10 people
Equipment
1 cake tin of 22 cm
Ingredients
- 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
Metric – Us customary
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
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.
Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!
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About the Author
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
More by Simone »
Dessert recipes Cake and cookiesblueberries eggs yogurt
originally published on Mar 1, 2014 (last updated May 1, 2022)
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27 comments on “Blueberry yogurt cake”
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Maureen | Orgasmic Chef — Reply
Donna’s recipes are always easy and very delicious and I’m eager to follow your journey!-
Simone van den Berg — Reply
Thanks Maureen!
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Jamie — Reply
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!
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Simone van den Berg — Reply
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..
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Jamie — Reply
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.
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Regina — Reply
I have used frozen blueberries. They work well
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Simone van den Berg — Reply
Thanks Regina! Good to know it works with frozen as well. I was afraid they might get too soggy…
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Debbi — Reply
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?
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Simone van den Berg — Reply
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…-
Debbi — Reply
Ok, I see, I think it’s a fabulous idea. I’m going to try too!
Thx-
Simone van den Berg — Reply
Thanks Debbi!
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Ann Low — Reply
I love Donna Hay’s recipes and had tried few of them. Always turned out very delicious and easy recipes to follow.-
Simone van den Berg — Reply
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!
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lisaiscooking — Reply
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!
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Simone van den Berg — Reply
Lol.. well the second one went up today, although it won’t be every day.. (impossible to do!)
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John@Kitchen Riffs — Reply
What a fun idea! And this cake is a great way to start — looks wonderful. I’ll definitely enjoy this series!
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Simone van den Berg — Reply
Thanks so much John!
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Hannah — Reply
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!
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Simone van den Berg — Reply
O you’re too kind Hannah! I’m sure the Donna Hay team would have done a better job really.. 😉
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Yulia — Reply
Can I use frozen blueberries?
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Simone van den Berg — Reply
Yes you can although they tend to be slightly wetter than fresh blueberries but it should work almost the same
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Joanna — Reply
I love this challenge! Now I wonder how you went, but I guess I should just head to the blog. Feeling inspired ☺️
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Jan Rutledge — Reply
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.
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Simone van den Berg — Reply
Sounds absolutely perfect Jan!
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Theresa — Reply
Why is it in metric? Not everyone goes by that.
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Simone van den Berg — Reply
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.
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Simone van den Berg — Reply
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
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