Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Blueberry Yogurt Cake

Makes: 10-12 servings

A moist and colourful cake made with yogurt and wild blueberries for a mid-winter whiff of summer.


  • 1 ½ cups white sugar
  • ⅔ cup vegetable oil
  • 1 egg
  • 1 cup plain, unsweetened yogurt (not fat-free)
  • 1 tsp vanilla
  • 2 ½ cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cups wild blueberries, fresh or frozen


  • Preheat the oven to 325°F. Grease a bundt pan and set aside.
  • Whisk sugar, oil and egg together in a large bowl. Stir in yogurt and vanilla. In a separate bowl sift flour, baking soda and salt. Stir into the wet mixture and mix, just until flour is combined. Stir in blueberries, just until blended. Too much mixing at this point will make the cake tough and purple!
  • Pour batter into prepared pan. Bake for 40 minutes until a skewer comes out with moist crumbs attached.
  • Allow to cool for 5 minutes, then turn out onto a cooling rack. If cake sticks, run a knife around inner and outer edge of pan.
Taken from: "Select Nova Scotia" at