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Blueberry Yogurt Cake

This delicious moist cake is made with almond meal instead of flour.  You can use fresh or frozen blueberries.

Blueberry Yogurt Cake

Preparation: 10 minutes

Baking: 50 minutes

Serves: 8


  • 250 g almond meal

  • 3 tablespoons honey or maple syrup

  • 1 ½ teaspoons baking powder

  • 250 g organic Greek whole milk yogurt (sugar content should be no more than 6 g)

  • 2 organic eggs

  • ¼ cup organic extra virgin coconut oil or olive oil

  • 2 teaspoons vanilla extract

  • 1 cup blueberries (fresh or frozen)


  • Preheat oven to 180C (350F) and grease and line a 20cm cake tin with baking paper.

  • Mix almond meal and baking powder in a medium bowl.

  • Mix in the honey, yogurt, eggs, coconut oil and vanilla.

  • Pour the mixture into the prepared tin.

  • Scatter over the blueberries and bake for 40 minutes or until a skewer inserted in the middle comes out clean.

  • Cool in the cake tin.

  • You can serve it with plain yogurt or mix a bit of maple syrup in with the yogurt.

Nutrition (per serve):

Calories 186, Fat 12.8 g, Sat. Fat 7 g, Carbs 11 g, Sugar 9 g, Fiber 1 g, Protein 6 g

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