Matcha Blueberry Yogurt Cake with Granola Crunch

This matcha yogurt cake with granola crunch is deliciously fluffy and easy to make.

Ingredients

• 225 g self-raising flour
• 200 g full-fat Greek yogurt (10% fat)
• 140 g white soft brown sugar
• 125 g fresh or frozen blueberries
• 2 medium eggs
• 90 g unsalted butter, plus extra for greasing
• 1 tsp vanilla sugar
• 1 tsp baking soda
• 2 tbsp Classic Matcha C (Cooking grade)  or Premium Matcha B (Blending grade)

Granola Crunch Topping

• 40 g cold unsalted butter, cubed
• 25 g white soft brown sugar
• 25 g rolled oats
• 25 g plain flour

Glaze

• 100 g powdered sugar
• 20 g Greek yogurt
• Optional: extra blueberries for decoration

Equipment

• Loaf tin
• Parchment paper
• Mixing bowl
• Spatula
• Food processor
• Hand mixer

Method

1. Prepare the oven and tin
Preheat the oven to 180°C (fan-forced / convection). Line the bottom of the loaf tin with parchment paper and lightly grease the sides with butter.

2. Cream the butter and sugar
Using a hand mixer, beat the butter, soft brown sugar, and vanilla sugar until light and creamy. Add the eggs one at a time, mixing on low speed after each addition.

3. Make the batter
Stop mixing and add the Greek yogurt, self-raising flour, matcha powder, and baking soda. Mix on low speed until smooth, being careful not to overmix.

4. Fold in the blueberries
Gently fold the blueberries into the batter with a spoon. Pour the batter into the loaf tin and smooth the top with a spatula.

5. Make the granola crunch topping
Add all topping ingredients to a food processor and pulse briefly until a crumbly texture forms. Sprinkle evenly over the cake batter.

6. Bake
Bake for 36–40 minutes at 180°C, or until a wooden skewer inserted into the center comes out clean.

7. Cool and glaze
Allow the cake to cool completely before slicing. To make the glaze, mix the powdered sugar with the Greek yogurt until smooth. Drizzle over the cooled cake and decorate with extra blueberries if desired.

Enjoy!