Monday 3 August 2015

Vanilla Yoghurt Bundt Cake With Blueberries

I think sometimes you can just get a bit bored with the same-old same-old layer cakes, cupcakes or muffins, now n' then you fancy a change. That's why I decided on making this bundt cake. 
For those of you who aren't familiar with the german sounding cake... this cake is simply determined by it's distinctive ring shape, achieved by using a bundt pan - a mould that was popularised by cookware manufacturer Nordic Ware which featured in the New Good Housekeeping Cookbook in 1963. There's no single recipe that is associated with the bundt cake but it derived somewhat from a European brioche-like cake called Gugelhupf, eaten in Germany, Austria and Poland. 

The flavours in my bundt cake are beautifully simplistic for the reason that I wanted to serve mine with some fresh blueberries which are at their absolute best right now!! I think vanilla always pairs nicely with summer berries so no need to mess around with lots of 'fancy-pancy' ingredients. I still couldn't help myself though with a decorative icing to finish, but feel free leave this out and just dust with icing sugar instead and serve the blueberries on the side. 

Greek yoghurt or 'greek-style natural yoghurt' as I often tend to get remains as one of my refrigerator staples and the creamy texture makes it a great substitute for a handful of fat-filled counterparts, such as sour cream, creme fraiche, and even double cream. Here's the science'y part...the yoghurt will interact with the rising agents and the proteins to make a fluffier and moist end result. And who doesn't love a moist, light cake eh? 

Note: Please use full fat yoghurt - none of that 0% stuff!

Note: The cake will be easier to turn out if you get a cold-wet tea towel and place the hot bundt cake pan straight onto it from the oven. Leave to cool on this for 10 minutes and then gently turn out with your oven gloves on. It will be very hot still!

Vanilla  Yoghurt  Bundt  Cake  With  Blueberries

Recipe adapted from the Yiaourtopita recipe at


6 eggs, separated 
250 g softened butter
330 g caster sugar
4 tsp vanilla extract
420 g  Greek yoghurt or Greek-style natural yoghurt (preferably full-fat)
450 g self-raising flour
3 tsp baking powder

For the icing:
160 g icing sugar
2 ½ tbsp water
½ tsp vanilla extract

Blueberries to decorate


Preheat the oven to 180°C/ 350°F/ Gas 4. Grease a 26cm - diameter round bundt tin thoroughly with sunflower oil, making sure you get in all the nooks and cranny's with a pastry brush. 

Whisk the egg whites in a clean grease-free bowl until soft peaks form then in a separate bowl beat together the butter and sugar. Whisk the egg yolks in a jug with the vanilla and  with the mixer going, slowly pour in the yolks. Next beat in the yoghurt. Pour in the flour with the baking powder bit by bit with the mixer on slow speed. 

Finally, fold the egg whites into the yoghurt cake mixture and spoon into the greased bundt tin. Level off the mixture and then bake in the preheated oven for 50 mins to 1 hour, or until when a skewer inserted comes out clean. You may need to cover the cake with foil in the last 15 minutes of cooking to prevent browning too much. 

Once cooked, remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. 

Meanwhile to make the icing, mix the icing sugar in a bowl with the water and vanilla and beat till smooth. Once the cake is cold, spoon over the icing generously. Using a palette knife - spread it, allowing it to drip down the sides. Decorate with blueberries. You can store the cake in the refrigerator in an airtight container. 


  1. Thanks for the turning out tip! I'll be using that next time. Whenever I bake a bundt cake I always end up holding my breath as I turn it out haha

    1. Your welcome Laura! I have to admit I also held my breath in hope but it worked.