Blueberry Yoghurt Cake

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Blueberry Yoghurt Cake

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Adjust Servings:
250g (9oz) almond meal also called almond flour
1/8 teaspoon pure stevia powder see variations below for alternatives
1.5 teaspoons baking powder
250g (9oz) natural yoghurt
2 eggs
75g (3oz) coconut oil or a neutral flavoured oil
2 teaspoons vanilla extract
2 handfuls blueberries frozen are fine


*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/8 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/8 teaspoon = 2-3 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure stevia with 2-3 tablespoons granular stevia.

no stevia – use you favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 50g (2oz) sugar instead of the stevia. If you like things on the sweeter side double the sugar.

nut-free / budget – 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, pitted cherries, blackberries, strawberries, roast peaches, rhubarb or roast pears are all lovely.

diary-free – use coconut yoghurt or coconut cream instead of the yoghurt.

muffins – divide mixture between 8 lined holes in a 1/2 cup muffin tray. Bake for 20-25 minutes.

no yoghurt – use sour cream or whipping cream.




This is my gluten-free, Low Carb 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 (my 4-year-old) and my go-to cakes for our Sunday Baking Sessions. The yoghurt makes it super moist but also surprisingly light.

And while I love this blueberry version, the possibilities are endless so it’s a cake you’ll never get bored with!

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Preheat your oven to 180C (350F) and grease and line a 20cm (8in) cake tin with baking paper.


Mix almond meal, stevia and baking powder in a medium bowl. Add the yoghurt, eggs, oil and vanilla. Mix to combine but don’t stress if you end up with a few lumps.


Pour the mixture into the prepared tin. Scatter over the blueberries and bake for 40 minutes or until the cake is golden brown and feels springy. And a skewer inserted in the middle comes out without any gooey cake attached.


Cool in the tin before serving.


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12 Comments Hide Comments

Hi Jules – I have extra fine Almond Flour – do you know whether I should use slightly less or slightly more in light of this? Have you used this ingredient before…I made a pizza dough and it was quite dense so I guess perhaps less?

Hi Siva
If you’re measuring by weight the degree of fineness won’t make a big difference. My almond meal is pretty fine (like flour) so just use this amount and you should be fine…
Let me know how you get on!

Can’t wait to try this recipe. I wonder if I could substitute olive oil for the coconuts oil as the heart experts told us coconut oil is a big no no for cardiac health. So confusing all this contrary advice as to the pros & cons of coconut oil. It makes my head spin!

No I don’t Karen,
I’m sorry but I’m not a fan of breaking food down into it’s nutritional values. I prefer to just focus on eating real food. There are plenty of websites which will calculate for you though.

Hi, I haven’t received any of your newsletters since early Oct. I tried to re-sub, but it would not let me because it says I am already subbed. You are in my contact list and have not been in my spam folder. I have received your stone soup posts regularly. But being diabetic, I look forward to your posts and recipes…they have helped a lot! thanks!!

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