Wild Blueberry Greek Yogurt Cake

Wild Blueberry Greek Yoghurt Cake
Wild Blueberry Greek Yoghurt Cake
Wild Blueberry Greek Yoghurt Cake
Wild Blueberry Greek Yoghurt Cake


Prep time
20 minutes
Cooking time
1 hour
Serves 12
Fruity and simply delicious. Perfectly served with ice cream, pouring cream, or custard.
225g plain flour
1tsp baking powder
½tsp baking soda
55g softened butter
225g sugar
2 free range eggs
1tsp vanilla essence
250g Greek yogurt
4tsp Wild Blueberry Whole Fruit Jam
2 peaches, sliced into wedges
180g blueberries
1tsp granulated sugar

Cooking Method

  1. Preheat oven to 200°C/180°C fan/gas 6. Grease the sides and bottom of a 22cm spring form tin with butter. Line the bottom with parchment paper and grease the paper too.

  2. Sift the flour, baking powder, baking soda, together into a mixing bowl.

  3. In a separate bowl, beat together butter, sugar and eggs until light in colour and fluffy. Add the vanilla essence and Greek yogurt and continue beating until creamy and light in colour.

  4. With the mixer on a low speed, add the flour mix until combined. Do not overmix.

  5. Transfer the cake batter to the tin. Top with Wild Blueberry Whole Fruit Jam, sliced peaches and scatter blueberries evenly on top. Sprinkle with granulated sugar.

  6. Bake for about 1 hour, until cake turns golden and a skewer comes out clean in the centre of the cake.

  7. Set aside the cake to completely cool (still in the tin) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the tin.

Other recipes for your Wild Blueberry Whole Fruit Jam

Don’t have Wild Blueberry Whole Fruit Jam?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?

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