Blueberry & Greek Yoghurt Cake

This cake highlights a rustic, flavoursome and aromatic approach to baking. It is incredible served warm, but delightful served at room temperature. Made ahead, this cake freezes well in portions, rendering it a beauty for lunch boxes! Have a go, you may find a new favourite!



2 cups self-raising flour

1/2 cup Greek yoghurt

2/3 cup brown sugar

180 ml olive oil

3 eggs

1 tsp vanilla extract

1 cup blueberries

¼ cup rolled oats

Extra oats for sprinkling on top

2 tbs raw sugar for sprinkling on top



Combine the flour, yoghurt, sugar, oil, eggs and vanilla in a bowl and mix until well combined. That free hand stir should take five whole minutes. Add the oats and mix well. Add the blueberries and stir. Spoon the mixture into a lined cake tin, here I have used a 22cm round tin. Sprinkle a little oats and some raw sugar or caster sugar (your preference) on the top and then bake in 160 degree Celsius oven for about 45 minutes. This recipe works well with frozen mixed berries, and with fresh raspberries too! I use this recipe for muffins too, and in that case bake at 180 degrees for 30 minutes. Enjoy this sensational cake!

Blueberry & Greek Yoghurt Cake

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