Raspberry and Yoghurt Cake

    1 hour 10 minutes

    Easy to make and pretty cake. Can switch berries.


    Western Australia, Australia
    44 people made this

    Makes: 1 cake

    • 1 cup sugar
    • 125g butter, softened
    • 3 eggs
    • 1 cup plain flour
    • 1 cup self-raising flour
    • 3/4 cup full fat yoghurt
    • 1 cup raspberries, frozen or fresh

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C/160 C fan-forced. Grease a 20cm (base) round springform cake pan. Line base and side with baking paper.
    2. Using an electric mixer, beat butter and sugar until light and fluffy.
    3. Add eggs, 1 at a time, beating to combine. Sift half the flour over mixture. Stir to combine. Add half the yoghurt. Stir to combine. Repeat with remaining flour and yoghurt.
    4. Spread mixture into prepared pan. Sprinkle with blueberries. Press blueberries slightly into mixture. Bake for 50 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during baking). Stand in pan for 10 minutes. Transfer to a wire rack to cool. Serve with yoghurt.

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    This was so yummy. I don't like to use sugar in my baking so I swapped out the sugar and just did 1/4 cup natvia and 1 ripe banana, it was plenty sweet enough. We used some wholemeal flour (1/2 cup) and a mix of strawbs, raspberries and pear on top!  -  31 Mar 2015