Blueberry Yoghurt Cake
This is my gluten-free version of the classic French yoghurt cake that I discovered in Pamela Druckerman’s brilliant little book ‘French Children Don’t Throw Food’. It’s one of Fergal’s and my go-to cakes for our Sunday Baking Sessions. The yoghurt makes it super moist but also surprisingly light.
serves: 6-8
takes: 50 minutes
250g (9oz) almond meal
50g (2oz) sugar
1.5 teaspoons baking powder
250g (9oz) natural yoghurt
2 eggs
50g coconut oil or other neutral flavoured oil, melted
2 teaspoons vanilla extract
2 handfuls blueberries (frozen are fine)
1. Preheat your oven to 180C (350F) and grease and line a 20cm (8in) cake tin with baking paper.
2. Mix almond meal, sugar and baking powder in a medium bowl. Make a hole in the middle and add the yoghurt, eggs, oil and vanilla. Mix to combine but don’t stress if you end up with a few lumps.
3. Pour the mixture into the prepared tin. Scatter over the blueberries and bake for 40 minutes or until the cake it golden brown and feels springy. And a skewer inserted in the middle comes out clean.
4. Cool in the tin before serving.
Variations
budget / nut-free – replace almond meal with plain (all purpose) flour. Reduce baking time to 25-30 minutes.
choc-hazelnut – replace half the almond meal with hazelnut meal and replace blueberries with chopped chunks of chocolate.
different fruit – feel free to use your imagination! Raspberries are lovely.
dairy-free – use coconut yoghurt or coconut cream instead of the yoghurt.
vegan – use the dairy-free option and try replacing the eggs with large mashed banana (I haven’t tried this so let me know if it works!)
sugar-free – replace the sugar with a granular stevia or your favourite sugar substitute.
short on time / paleo – serve fresh berries with yoghurt.
Waste Avoidance Strategy
almond meal / sugar / baking powder / coconut oil or other neutral flavoured oil / vanilla extract – keep them in the pantry.
yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.
eggs – will keep in the fridge for weeks or use for another meal.
blueberries – keep them in the freezer.
Add to my Old Favourite Recipes
“Usually has a shelf life of a month or so” applies to the yogurt not this cake–mine disappeared quite quickly
Yes Debbie!
Hi Jules
What quantity of coconut cream do I use instead of yogurt?
Same amount Jan 🙂
Ground almonds are pretty expensive, so I tried this recipe using an equivalent weight of flour (half whole wheat, half white). I added almond extract to get some of that almond flavour that would have been imparted by the almond meal. The finished cake looked pretty, and the flavour was fine, but the texture didn’t really work. It was more like a moist hockey puck. (Not that I’ve ever tried eating a hockey puck. . . .) We still ate it, but I would suggest that future bakers stick with the original recipe ingredient for this one.
Thanks for reporting back Susan!
Sorry to hear about your hockey puck though.
I have made this with plain flour instead of almond meal and the quantities are fine.. you’d just need to watch the baking time. I should have mentioned to reduce it to 30 minutes or even 25 for flour.
I haven’t tried any wholemeal flour and it does tend to be heavy so I’d be careful there.
Jx