Blueberry Yogurt Breakfast Cake
Tender, tangy and dotted with jammy blueberries — light enough to call breakfast. Greek yogurt keeps it moist and adds protein.
Why you'll love this recipe
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 10
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (240 g) full-fat Greek yogurt
- 1 ripe banana, mashed
- 1/3 cup (110 g) raw honey
- 3 large eggs
- 1/3 cup (80 ml) melted butter or coconut oil
- 1 tsp vanilla, zest of 1 lemon
- 2 cups (240 g) whole-wheat pastry flour
- 2 tsp baking powder, 1/2 tsp baking soda, pinch salt
- 1 1/2 cups fresh or frozen blueberries + 1 tbsp flour to coat
How to make it
Preheat oven to 350°F (175°C). Line a 9-inch springform pan.
Whisk yogurt, banana, honey, eggs, melted butter, vanilla and lemon zest.
Combine flour, baking powder, baking soda and salt; fold into wet until just mixed.
Toss blueberries with 1 tbsp flour (stops sinking); fold in gently.
Pour into the pan; bake 38–43 minutes until golden and set. Cool before slicing.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Blueberry Yogurt Breakfast Cake really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
How long does Blueberry Yogurt Breakfast Cake keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Blueberry Yogurt Breakfast Cake make?
This makes enough for 10. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Blueberry Yogurt Breakfast Cake
Tender, tangy and dotted with jammy blueberries — light enough to call breakfast. Greek yogurt keeps it moist and adds protein.
Ingredients
- 1 cup (240 g) full-fat Greek yogurt
- 1 ripe banana, mashed
- 1/3 cup (110 g) raw honey
- 3 large eggs
- 1/3 cup (80 ml) melted butter or coconut oil
- 1 tsp vanilla, zest of 1 lemon
- 2 cups (240 g) whole-wheat pastry flour
- 2 tsp baking powder, 1/2 tsp baking soda, pinch salt
- 1 1/2 cups fresh or frozen blueberries + 1 tbsp flour to coat
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan.
- Whisk yogurt, banana, honey, eggs, melted butter, vanilla and lemon zest.
- Combine flour, baking powder, baking soda and salt; fold into wet until just mixed.
- Toss blueberries with 1 tbsp flour (stops sinking); fold in gently.
- Pour into the pan; bake 38–43 minutes until golden and set. Cool before slicing.
