Blueberry Yoghurt Cake

This is a favourite of mine. It’s light and healthy with much less butter compared traditional cake recipes. The yoghurt fills in for the butter perfectly and gives the cake a smooth texture and a tangy flavour. I am fond of both Blueberry and Peach and they combine to tango perfectly in this recipe. Actually, the topping is quite dynamic. If fruit is not your thing, you can replace it with milk and white chocolate chips. The kids will sure love this option. Finally this a beauty and looks great, so if you want to impress your family and friends, look no further. Happy fooding around with the Blueberry Yoghurt Cake.


Blueberry Yoghurt Cake

  • Author: Reetika Mitra
  • Prep Time: 10 min
  • Cook Time: 50 mins
  • Total Time: 1 hr
  • Yield: 8 - 10 1x


A cake with a difference



  • 1.5 cups All-purpose Flour
  • 2 Eggs
  • 60 gms Butter, softened
  • 1 cup Sugar
  • 1 Tsp Baking powder
  • ½ Tsp Baking Soda
  • ½ Tsp Vanilla extract/ essence
  • ½ cup Greek Yoghurt or fresh hung curd
  • 1 big or 2 small Peaches, sliced into wedges
  • 120 gms or 2/3rd cups fresh Blueberries
  • 1 Plum, sliced into wedges (Optional)
  • 1 Tsp granulated sugar.


  1. Sift flour, baking powder, baking soda in a bowl. Sift lightly to incorporate air.
  2. In a separate bowl crack the 2 eggs and beat together using an electrical beater along with the sugar and butter. Beat till they dissolve, blend well together till they are light in colour and fluffy in texture, approximately a couple of minutes on high speed. Add the vanilla extract and the yoghurt to the egg – sugar mix and beat on a medium speed. Continue beating till the mix is creamy in colour.
  3. Next keeping the beater speed at low, gently fold in the flour mix, in parts until fully combined. Care needs to be taken not to over beat or over mix at this stage.
  4. Grease the sides and the bottom of a round 9 inch diameter by 3 inch cake mould pan with butter. Line the bottom of the mould pan with parchment paper or wax paper.
  5. Transfer half the batter to the cake mould, sprinkle half the blueberries and also add the sliced plum here, in case you are using any of it. Pour the remaining batter and top with peach wedges and rest of the blueberries. Sprinkle 1 tsp of granulated sugar on top.
  6. Bake in a pre-heated oven of 350° F or 175° C for around 40 to 50 minutes (depending on your oven) or till the tester come out clean at the centre.
  7. Once the cake is done, let it completely cool before gently sliding a butter knife around the wedges of the bake mould to release the sides of the cake. Now transfer to a cake plate. Decorate with some more granulated sugar if you wish.


If you are making this cake for kids who aren’t too fond fruits or little children at home, feel free to replace the peaches and blueberries with some milk and white chocolate chips . They are sure to love it with the light tanginess of the yoghurt cake!

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