Blueberry yogurt fairy cakes

Blueberry yogurt fairy cakes

The Birthday Cake Book
Laura Edwards

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


Quantity Ingredient
36 paper fairy cake cases
300g self-raising flour
1 teaspoon baking powder
1/2 teaspoon salt
220g plain yogurt, at room temperature
2 eggs, lightly beaten
170g golden caster sugar
125g unsalted butter, melted and cooled
200g blueberries
1 teaspoon vanilla extract
1 unwaxed lemon, finely zested

For the topping

Quantity Ingredient
600g cream cheese
120g golden icing sugar, sifted
grape violet food colour paste

To decorate

Quantity Ingredient
250g blueberries
3 tablespoons caster sugar
squeeze lemon juice


  1. Preheat the oven to 170°C/fan 160°C.
  2. 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.
  3. 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.
  4. For the decoration, place the blueberries in a pan with the sugar, lemon juice and 1 tablespoon 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.
  5. (If you do not wish to poach the blueberries and drizzle over the syrup, then simply top each cake with a few uncooked blueberries.)
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