Blueberry Yoghurt Cake

Blueberry Yoghurt Cake

When you are cutting, the first thing to usually get muscled out of your macros are the sweet treats. But in terms of adherence, I believe it's definitely better to take a balanced approach and still allow yourself a little of what you fancy. Thankfully, I have a few low fat, low calorie bakes up my sleeve that help me stay on track and nip cravings in the bud. This is one of them... washed down with a nice brew on a chilly afternoon, and I'm none the wiser to being in a deficit. Bliss.

Serves 4


  • 120g 0% fat Greek yoghurt
  • 1 small egg, whisked
  • 30ml soya milk
  • 1 scoop (30g) Efectiv Vanilla Creme Whey
  • 60g self raising flour
  • 60g frozen blueberries
  • FryLight


  1. Pre-heat your oven to 180C.
  2. Mix the Greek yoghurt, egg and milk together until smooth.
  3. Mix together the self raising flour and Efectiv whey in a separate bowl. Add into the wet mixture and stir well until all combined.
  4. Fold in the frozen blueberries (or fresh if you prefer) and transfer to a small (approx 10x15cm) baking dish coated with a few squibs of FryLight low cal oil spray.
  5. Bake in the oven for approximately 20minutes (or until the cake is nicely golden brown on top). Allow to cool a little then slice up and enjoy!

    This will keep in an airtight container in the fridge for around 2 days.


  • Calories 117kcal
  • Protein 10.6g
  • Carbs 16.1g
  • Fat 1g

Recipe by Fuelled By Macros. Get 40% off Efectiv with code FBM40

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