October 29, 2014

I just had the most amazing time in Barcelona. For a week we have been enjoying the sun, the vibrance of the city, cocktails and delicious food – lots of delicious food. Barcelona has a food culture and diversity that my home tome is clearly lacking. Maybe that’s a good thing – I probably gained like 3 kilos in one week.

Back home I hear the whisks and pots screaming. With little in the fridge I went for this fruity yoghurt cake. Few ingredients and almost no preparation time at all. If you don’t try to bake it to a crisp – there is hardly any chance to fail with this recipe.



  • 150g butter
  • 200g sugar
  • 2 eggs
  • 150g greek yoghurt
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 225g flour
  • 125g blueberries


_ melt butter

_ grease and butter an oven proof dish


_ preheat oven to 160°C

_ combine butter, sugar, eggs, yoghurt, lemon zest and vanilla

_ beat until well combined

_ blend in flour

_ finally fold in the blueberries

_ bake for approximately 1 hour [if you use more small dishes instead of one big one 45 minutes might do]

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_ enjoy while still warm or at room temperature

fox_blueberry_yoghurt_cake  fox_blueberry_yoghurt_cakefox_blueberry_yoghurt_cake

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