This simple and summery yoghurt cake recipe has been adapted from our Classic Yoghurt Cake recipe, which we published way back in 2020. Using an 8 inch loaf tin, this refreshing cake is perfect served as is, or dressed up with fresh yoghurt or whip cream and additional fresh berries!

Summer Berry Yoghurt Cake
1 cup full-fat plain yogurt
2 large eggs
160 grams (3/4 cup plus 1 tablespoon) sugar
1 teaspoon vanilla extract
1/3 cup vegetable oil, olive oil or canola work well
260 grams (2 cups) Flourist Sifted Red Fife Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 pinch salt                                                                                                           
1 cup fresh blueberries
1 cup fresh raspberries

Heat the oven to 350 degrees. Spray the sides and line an 8inch loaf tin with parchment paper.

In a large mixing bowl, combine the yoghurt, eggs, sugar, vanilla, and oil. In another bowl, whisk together the Flourist Sifted Red Fife Flour, baking powder, baking soda, and salt.

Fold the flour mixture into the yoghurt mixture, mixing only until all traces of flour disappear. Be careful not to overwork the dough. Finally, gently fold in the blueberries and raspberries until just combined!

Pour the batter into the pan, and dot the top with additional fresh berries and a sprinkle of sugar. Let bake for 50-60 minutes, until the top is golden and a tester comes out clean. Let stand for 10 minutes, and then transfer to a rack to cool completely. Serve as is or with whip cream and fresh fruit!