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Blueberry Honey Cake


  • 3/4 cup olive oil
  • 1/2 cup plain Bulgarian yogurt
  • 2 eggs
  • 3/4 cup raw honey
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 lemon's zest
  • 1 1/4 cup Gideon's cake flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh blueberries


  • Preheat the oven to 180C and line a cake tin with parchment paper.
  • Add the olive oil, yogurt, eggs, honey, lemon zest and juice and vanilla extract to a large bowl and whisk.
  • Sift in the flour, baking powder and salt. Fold these into the wet mixture until combined.
  • Then fold in the blueberries.
  • Pour the batter into the prepared cake tin and bake for 55-60 minutes, covering with foil half way through.
  • Once the cake is baked, leave to cool before topping with more yogurt, blueberries and a drizzle of honey. Enjoy!
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