Blueberry Cake

I love this recipe.  My mom used to make it for me when I was a kid and she continues making it now for my boys.  It’s very easy and it is absolutely fail-proof.  You can use any kind of berries; I used blueberries but I’ve also made it with blackberries and raspberries.  The original recipe though calls for sour cherries (I don’t agree that sour cherries are primarily used in processed/canned foods; they are super delicious eaten fresh).


1/4 cup butter (soft)
1 1/2 cups sugar (I usually put only 1 cup but it depends on your sweetness preference)
1/3 cup vegetable oil
3 eggs
1 cup yogurt
1/4 tsp baking soda
1 tsp baking powder
2 1/2 cups flour
1/2 tsp vanilla


Beat the butter with the sugar, then add the oil.  Continue beating until creamy.  Add the eggs one by one and beat after each one.  Add the yogurt and the baking soda and  mix very well.  Add the flour, vanilla and baking powder and mix until it is well incorporated.

Pour the batter in a greased and floured baking pan.  Place the berries on top.  If you are using cherries or sour cherries, make sure they are pitted.

Bake at 415*F (250*C) until a tootpick comes out clean from the middle.

Cool for 20 min and powder with confectioners sugar.  It’s great served the same day, and it’s even better the next 🙂



7 responses to “Blueberry Cake

      • Ok.. here goes..

        Cherry pudding

        300g frozen pitted cherries
        125g butter (I use a veg oil spread, cant have dairy!)
        2/3 cup caster sugar
        2 eggs
        1/2 cup self raising flour
        1/4 cup ground flaxseed (or almond meal or the like)

        Oven to 180 degrees Celsius, line a 20cm pan, put cherries in the bottom. Cream butter and sugar, add eggs and mix, add flour and ground flaxseed and stir. Pour over cherries. Put in the oven and cook for about 45 minutes. Let it stand for a few minutes after you get it out, and then turn it onto a plate. Its served upside down to how its cooked.

        🙂 Yummy!


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