Recipe: Onken Yoghurt, Blueberry and Walnut Cake

This recipe for a beautifully tasty and light loaf cake was shared with me earlier this week and after trying it out for myself I just had to share! The tangyness of the blueberries and the yoghurt are perfectly paired. I like using Onken yoghurt as it’s perfectly thick and creamy.


  • 120g Onken Natural Set Yogurt
  • 120g unsalted butter
  • 40g unsalted butter (for cake topping)
  • 120g granulated sugar
  • 2 large eggs, whisked
  • 1 teaspoon vanilla extract
  • 295g plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 220g blueberries
  • 120g light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 220g chopped walnuts


  1. Preheat oven to 180 degrees C. Then cream the butter with the granulated sugar until light and fluffy  before adding eggs and vanilla extract
  2. Next add the flour, baking powder, baking soda and salt and then add the yoghurt and blueberries
  3. Use a small bowl to stir together brown sugar, cinnamon, nutmeg and walnuts. Pour half the cake batter into a buttered and floured 8-inch baking tin. Sprinkle with half the brown sugar mixture and top with the remaining batter
  4. Combine the remaining brown sugar mixture with two tablespoons of butter before sprinkling on the top of the batter
  5. Place the cake in the oven and bake for 45 minutes until cooked through
  6. Finally mix together 100g icing sugar and 1 teaspoon lemon juice and drizzle over the top of the cake

Blueberry Cake  (4 of 9)


2 Comments Add yours

  1. gloasdfghjkl says:

    What a pretty cake ^^

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