Blueberry Yogurt Fairy Cakes


Preparation info

  • Serves


    • Difficulty


Appears in

The Birthday Cake Book

The Birthday Cake Book

By Fiona Cairns

Published 2011

  • About

These delicious cakes, oozing with blueberries, will convince even the most health-conscious that eating cake can be a fairly wholesome experience! Ring the changes by using raspberries or blackberries, or a mixture.


For the Cakes

  • 36 paper fairy cake cases
  • 300 g self-raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 220 g plain yogurt, at room temperature
  • 2 eggs, lightly beaten
  • 170 g golden caster sugar
  • 125 g unsalted butter, melted and cooled
  • 200 g blueberries
  • 1 tsp vanilla extract
  • finely grated zest of 1 unwaxed lemon


    Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½.

    Line fairy cake trays with the paper cases. Sift together the flour, baking powder and salt. In a large bowl, mix the yogurt, eggs, sugar and butter using a large spoon. Add the flour mixture, berries, vanilla and lemon zest. Stir until combined, but do not over-mix. Divide between the cases and bake for 12-15 minutes, or until the cakes spring back to the touch. (You may need to bake in batches.) Stand for a few minutes in the trays, then remove to cool on a wire rack.

    To make the topping, beat together the cream cheese and icing sugar. Add enough food colour to make a pale lilac. Divide the cream cheese between the cakes.

    For the decoration, place the blueberries in a pan with the sugar, lemon juice and 1 tbsp water. Very lightly stew together for a minute or two, then strain the blueberries and dry on kitchen towel. Reduce the blueberry syrup in the pan until quite sticky and, when cool, swirl a little on to the frosting on each cake using the back of a spoon. Just before serving, place about three of the blueberries on each cake.

    (If you do not wish to poach the blueberries and drizzle over the syrup, then simply top each cake with a few uncooked blueberries.)