Yoghurt Blueberry Teacake

Yoghurt Blueberry Tea Cake Crop

It is World Environment Day on 5th June 2016. All of us can do small part to improve the environment and better yet, we can start from the kitchen! There are many packaging materials we can recycle and re-use, for example, cardboard boxes, Tetra packs, plastic bags and even cans and tins. I save most of my empty Q.B.B. Pure Ghee tins. They make excellent baking tins!

For this recipe, you can choose to use a loaf tin or 2 X 400 g Q.B.B. Pure Ghee tins or several smaller Q.B.B. Pure Ghee tins. Wash and dry the tins. Using a can opener, open the cans cleanly at the edge so that there are no jagged edges. If you don’t remove the edging of the tin, the cake will break when you try to remove it from tin. You might even cut your hands if the edges are not trimmed and smoothened.

Preparation time:   20 minutes

Cooking time:   40 minutes

Serves: 6

100 g Q.B.B. Pure Ghee, melted

50 g unsalted butter, melted

220 g caster sugar

2 large eggs

140 g Greek yoghurt

Zest of 2 lemons, finely grated

1 teaspoon vanilla extract

230 g self-raising flour, sifted

125 g fresh blueberries, plus extra, to serve

Icing sugar, for dusting (optional)


  1. Preheat oven to 180°C.
  2. Place the Q.B.B. Pure Ghee, butter, caster sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine.
  3. Add the flour and whisk until well combined.
  4. Fold through the blueberries and spoon into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking paper. (Alternatively, spoon the mixture into 2 400g Q.B.B. Pure Ghee tins.)
  5. Smoothen the top with a palette knife and bake for 60 minutes or until cooked when tested with a skewer.
  6. Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
  7. Dust with icing sugar if desired.


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