Blueberry & Greek Yoghurt Cake
This decadent Blueberry & Greek Yoghurt cake is loaded with fresh blueberries and bursting with bright lemon flavours. Made using Kaló Authentic Greek Yoghurt, it's a moist and light sweet treat that's sure to impress at your next shared lunch. This astonishingly simple Greek classic is one recipe you'll find yourself using time and time again.
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150g unsalted butter
1 cup castor sugar
½ cup Kaló Authentic Greek Yoghurt Natural
1 Tbsp lemon zest
1 tsp vanilla
1 ½ cup self-raising flour
125g blueberries (frozen or fresh)
Icing sugar for dusting
1. Preheat oven to 160oC.
2. Lightly grease a 22cm round cake tin lined with baking paper.
3. Place butter, sugar, eggs, Kaló yoghurt, lemon zest and vanilla in a bowl and mix.
4. Sift through self-raising flour and mix well.
5. Fold through blueberries and spoon mixture into greased tin.
6. Smooth the top of mixture with a palette knife.
7. Bake for 60-70 minutes, testing that the cake is cooked through with a skewer.
8. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack.
9. Dust with icing sugar and serve with extra blueberries and Kaló Greek Yoghurt.