Blueberry Yogurt Cake

Blueberry Yogurt Cake

This combination of crispy cookie and moist yogurt is amazing. It's healthier and cheaper than cheesecake. Add tart blueberries into the batter.

Ingredients: 20 x 20 cm square pan worth

Drained yogurt
Approx. 200 g (400 g before draining)
80 g
Cake flour
40 g
Lemon juice
1 tablespoon
Blueberries (frozen or fresh)
50 g
Unsalted butter
40 g
Graham Crackers (or cookies, biscuits)
150 g


1. Let the eggs return to room temperature. Preheat the oven to 180°C. Line the baking tin with parchment paper. Melt the butter in the microwave or over a pan of boiling water.
2. Add the crackers to a vinyl bag and hit them with a rolling pin to crush them. Add the melted butter to the bag and mix well before adding to the baking tin and pressing them down firmly. Leave to harden in the fridge.
3. When packing the crumbs into the bottom of the tin, make sure to press them down firmly with either a spoon or the bottom of a cup.
4. Add the eggs and sugar to a bowl and beat well with a hand-mixer until the mixture is firm enough to leave lines on the surface.
5. Add the yogurt to the mixture and mix well once more. Sift in the flour and fold it in with a rubber spatula. Add the lemon juice and mix briskly.
6. Pour the mixture into the tin on top of the crackers and place the blueberries on top in neat rows. Bake for 35 minutes in an oven preheated to 180°C to finish!
7. Once baked, leave to cool and then place in the fridge to chill thoroughly. Cut the cake into bars for easy snacks or give them away as presents.

Story Behind this Recipe

I wanted to try making a healthy cake with blueberries paired with yogurt.