Real Recipes From Real Home Cooks ®

betty's moist blueberry and yogurt cake

Recipe by
Betty Bramanis

A moist vanilla cake, with blueberries and slithered almonds berried into the top. I use frozen berries due to cost and availability. Serve warm with cream or cold as is. This looks beautiful and plates well. If you want to impress - this cake is easy enough to not be difficult, yet pretty enough to serve to guests.

yield serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For betty's moist blueberry and yogurt cake

  • 1/2 cup butter, softened
  • 1 cup super fine (caster) sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 cup self raising flour
  • 1 cup flour
  • 3/4 cup vanilla yogurt
  • 1 cup frozen blueberries - do not thaw
  • 1/3 cup slithered almonds
  • 2 tablespoons raw sugar

How To Make betty's moist blueberry and yogurt cake

  • 1
    Pre-heat oven to 375oF/180oC and grease an 8 inch (20 cm) SPRING-FORM cake tin. Line the base with baking paper.
  • 2
    In a medium sized bowl beat the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • 3
    Sift half the flour and fold through, add 1/2 the yogurt and fold though. Repeat with remaining flour and yogurt.
  • 4
    Pour the batter into the prepared pan. Carefully sprinkle with the blueberries and use a WET hand to gently press them in a little. Sprinkle over the almonds and use a WET hand to gently press them in on top of the blueberries. Finally sprinkle with the raw sugar.
  • 5
    Pop in the oven and and bake for 35 minutes. Remove from the oven and top with tin foil and bake for another 15 -20 minutes or until skewer comes out clean. The foil prevents over browning and burning the sugar and almond topping.
  • 6
    Remove from the oven, take off the foil and stand for 10 minutes in a wire rack. Carefully remove the cake from the tin and cool completely.

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