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Blueberry Yogurt Cake

A delicious summer dessert that really showcases the sweet and tart of fresh blueberries!


  • Base

  • 1 1/2 cups flour

  • 1 1/2 cups sugar

  • 1 1/2 teaspoon baking powder

  • 1/2 cup butter

  • 1 teaspoon vanilla essence

  • 1 egg

  • Topping

  • 2 cup vanilla yogurt

  • 2 egg yolks

  • 4 cups blueberries


  • 1.

    Preheat the oven to 180C

  • 2.

    In a medium bowl, combine flour, sugar, and baking powder. Cut in butter. Mix in vanilla and egg.

  • 3.

    Spray a 25cm springform pan with nonstick.

  • 4.

    Press the base mixture into the bottom and slightly up the sides of the pan.

  • 5.

    In another bowl, combine yogurt and egg yolks.

  • 6.

    Pour the blueberries over the base.

  • 7.

    Cover the blueberries with the yogurt mixture.

  • 8.

    Bake at 180C for 50 minutes.


You'll notice that the photo has some raspberries in the cake as well -


Tasted great, but sticky-tastic coming out of the pan.

Maybe the raspberries made the whole thing too wet?

Be a purist, just use blueberries!

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