Blueberry and walnut cake

Blueberry and walnut cake


120g (4 ½ oz) Onken Summer Berries Wholegrain Yogurt
120g (4 ½ oz) unsalted butter
40g (1 ½ oz) unsalted butter (for cake topping)
120g (4 ½ oz) granulated sugar
2 large eggs, whisked
1 tsp vanilla extract
295g (10 ½ oz) plain flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
220g (8oz) blueberries
120g (4 ½ oz) light brown sugar
1 tsp cinnamon
½ tsp nutmeg
220g (8oz) chopped walnuts


  1. Preheat oven to 180°C/350°F/Gas Mark 4.
  2. In a large bowl, cream the butter with the granulated sugar until light and fluffy. Beat in eggs and add vanilla extract.
  3. In a medium bowl, sift together flour, baking powder, baking soda and salt. Stir into the butter mixture, add yogurt and combine. Gently stir in blueberries.
  4. In a small bowl, stir together the brown sugar, cinnamon, nutmeg and walnuts. Pour half the cake batter into a buttered and floured 8 inch baking tin or individual loaf tins. Sprinkle with half the brown sugar mixture and top with the remaining batter.
  5. Combine the remaining brown sugar mixture with the two tablespoons of butter. The mix will become granular. Sprinkle this on top of the batter.
  6. Place the cake in the oven and bake until toothpick inserted into the centre comes out clean (approximately 45 mins for cake tin or 35 mins for individual loaf tins).
  7. If desired, top with a little lemon icing. Mix 100g (31/2oz) icing sugar and 1 tsp lemon juice. Add more lemon or more sugar to achieve a thick texture and spread over the cooled cake.
  • Recipe from Onken.
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Get creative in the kitchen with this summer berry cake, ideal for special occasions – or a Sunday afternoon treat!



Time: 20 minutes
Serves: 4
Nutrition: n/a