Yeo Valley Organic Blueberry Yogurt Cake Recipe

Blueberry and Lemon Yogurt Cake

We’ve been whipping up some tasty recipes with GBBO’s Briony May Williams and Kitchen Aid like this delicious yogurt cake – the perfect summery dessert!

  • 1 hr
  • Serves 8
  • Beginner



150g Yeo Valley butter

300g golden caster sugar

3 medium eggs

350g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

300g Yeo Valley Blueberry Yogurt

Zest of a lemon

150g blueberries


250g icing sugar, sifted

75ml lemon juice

Zest of a lemon


  1. Oven on to 180C fan/200C. Grease and line a 12×8 inch brownie tin.
  2. In the KitchenAid mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time with the mixer on low speed and mix to combine. Add the flour, baking powder and bicarbonate of soda and mix. Add the yogurt and lemon zest and mix again until smooth. Finally add the blueberries and mix.
  3. Pour the batter into the prepared tin, smooth out the top and bake for 35-40 minutes until a skewer comes out clean. Leave to cool.
  4. Mix together the icing sugar and lemon juice until smooth.
  5. Once the cake has cooled, spread icing over the top and sprinkle over the lemon zest.

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