Yogurt and blueberry cake jpg

Yogurt and blueberry cake


A summer Sunday brunch never tasted this good! Blueberry Yogurt Cake is light and moist, super summery, and a perfect addition to any brunch table!


  • 200 g flour
  • 80 ml seed oil
  • 1 jar of lemon or plain yogurt
  • 2 eggs
  • 120 g brown sugar
  • 1 lemon zest and juice
  • half a sachet of baking powder
  • 200 g blueberries


  1. )Beat the eggs with the sugar then add the oil, lemon juice and zest and the yogurt.
  2. Gradually add the flour and yeast, continuing to mix well until you obtain a smooth cream.
  3. Butter and flour the cake pan and pour the mixture over it, then sprinkle the surface of the cake with the blueberries without letting them sink and then sprinkle with a spoonful of brown sugar.
  4. Cook in a hot ventilated oven at 170° for about 45 minutes.
  5. Remove from the oven and let cool before enjoying