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Blueberry Yogurt Cake

Blueberry Olive Oil Loaf Cake

Juicy blueberries, tangly Greek yogurt and olive oil make this blueberry olive oil loaf cake a moist flavourful affair for anytime of day. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 246kcal


For the yogurt loaf cake:

  • 75 ml olive oil
  • 150 g fat free Greek yogurt
  • 2 large eggs
  • 1 Tbsp honey
  • 50 g demerara
  • 100 g white sugar
  • juice and zest of 1 lemon
  • 1 tsp vanilla bean powder
  • 210 plain flour
  • 1 1/2 tsp baking powder
  • 200 g blueberries

For the yogurt glaze

  • 75 ml Greek yogurt
  • zest and juice of 1 lemon
  • Tbsp icing sugar to taste



  • Preheat the oven to 160c or 340f. 
    For the cake, mix the wet ingredients (yogurt, olive oil, eggs, juice and zest of the lemon and honey together in a bowl.
  • Whisk until the mix comes together and is smooth.
  • In another bowl combine the remaining ingredients.
  • Add the wet mixture to the dry and mix until a smooth batter forms.
  • Place in one 900g loaf tin or split into to smaller tins lined with baking paper.
  • Place on the middle rack of the oven and bake for 25-30 minutes for smaller loaves or about 45-50
  • minutes for lager loaves. Leave on a rack to cool for about 30 minutes before glazing. For the glaze combine all the ingredients and glaze the cake once cooled.
  • Top with dried rose petals