Shattered Blueberry Yogurt Cake


August will always and forever be the month when we wash blue stains off our clothes. It’s still early in the month and we have already spent many days on our knees, picking blueberries in the Swedish forests. At the moment, the forests are literally covered with gorgeous blue gems, so sitting down inevitably means staining your clothes. We add blueberries to every breakfast dish, add them to our lunch salads and in our desserts.

We seem to get hooked on new blueberry recipes every year. Last year this wonderful crumble was going on repeat and a few years earlier, this blueberry smoothie. This year we have been making batch after batch of this Sunken Blueberry & Yogurt Cake. It is similar to some of our other almond flour cakes but we have adjusted the recipe to make it easier to bake without burning. It is light and moist, has a balanced sweetness and a fresh accent from yogurt and lemon zest. The cake is gluten free too (choose certified gluten free oats if intolerant). The beaten egg whites give this cake a very light and airy feeling so I imagine that it’s hard to create a vegan version of it. For vegans, I instead recommend making a cake version of our blueberry turmeric muffins with chia seeds. They are one of our favourite vegan treats and we imagine that they would be excellent as a cake. Just give it a little extra baking time.




The randomly scattered blueberries and the golden crust on this cake makes it beautiful as it is, served straight up, perhaps with just a dollop of yogurt on the side. But after a visit at the amazing rooftop restaurant Stedsans on Østergro in Copenhagen, we got hooked on a new way to serve cake. They made a chocolate cake that they smashed up/shattered into randomly sized pieces that they mixed with dollops of whipped cream, yogurt and berries. It’s a really friendly way to serve a cake as all pieces have different sizes and different amount of topping and it makes picking pieces to a bit of a lottery. Swedes are also very rigid when it comes to fairness and size of cake pieces so this is perfectly provoking. And most importantly, we also think it looks gorgeously decadent and chaotic served like this. Elsa however wants us to add that she think it looks ugly like this and can’t understand why we want to destroy a perfectly pretty cake!

What do you think? Do you feel like shattering your next cake into a decadent dessert chaos or do you prefer it nice, tidy and pretty, like Elsa does?


Shattered Blueberry & Yogurt Cake
Serves 8-10

You can of course replace the blueberries with other berries in season.

1 cup / 250 ml / 90 g rolled oats (choose cert. gluten free if intolerant)
1 cup / 250 ml / 100 g almond flour/meal
½ cup / 125 ml / 80 g rice flour
1 tsp baking powder
1/2 tsp ground vanilla
1/2 tsp sea salt
3.5 oz / 100 g butter, room tempered
1/2 cup / 125 ml maple syrup
 or honey
1 organic lemon, zest
3 eggs, separated
1 cup / 250 ml full-fat plain yogurt (we use Greek or Turkish yogurt)
2 cups / 1/2 liter / 200 g blueberries

To serve
2 cups whipped cream
1 cup full-fat plain yogurt
2 cups mixed summer berries

Heat the oven to 350°F / 180°C. Place the oats in a food processor and mix them into flour. Pour into a large mixing bowl and mix together with almond flour, rice flour, baking powder, vanilla and sea salt. Place butter, maple syrup and lemon zest in the food processor and mix until creamy. Add egg yolks and yogurt and continue to beat for another minute. Pour the liquid into the mixing bowl with flour and fold everything together.

Beat egg whites in a separate bowl with an electric mixer until soft peaks form. Slowly fold the egg whites and half of the blueberries into the cake mixture.

Put a baking sheet inside an 8 inch / 22 cm spring form cake pan and pour the batter into it. Sprinkle the remaining blueberries on top. Bake for about 50-60 minutes, or until dark and golden on the top and baked all way through. Remove from oven and let cool for a while before removing the sides.

To create the shattered look: Wait until the cake cools completely then place the cake on a large serving platter. Carefully break the cake into variously sized pieces. Keep the same round shape, but only bigger. Twist and turn the broken cake pieces a bit and arrange with random dollops of whipped cream, yogurt and mixed berries on top and in between them. Scatter any remaining berries on top and serve immediately.


  • Judy
    Directions say to put the baking sheet in the spring form pan. How do you do this? Or is it the other way around?
  • What a fantastic cake, easy to make, and I had the majority of the ingredients on hand. I enjoyed the cake without icing, and froze small pieces to put in my lunch box. What a treat!
  • Pavlina
    I absolutely love your blog and your cookbooks and always get inspired by the delicious recipes. Usually I don't follow it to the letter, and go slightly off-piste. This time I made your cake in small bund forms, not wanting to make the broken / messy look. You guys clearly didn't agree with my rebel attitude, because as I was taking the forms out of the oven, I dropped them on the floor and they all went nice and messy, exactly as in your picture :) In any case, they taste absolutely delicious!!
  • Hi Gks Is it possible to use spelt flour instead of the gluten free flours listed in the recipe? Thanks Cindy
    • Hi Cindy, you can replace them with spelt flour but it will be a slightly different cake as the oats and almond flour add a certain flavor and moist. The rice flour can however be replaced with spelt without a major difference in flavor/texture. /David
  • Somehow I ended up with a whole batch of blueberries, blackberries and red currants at the store (never know how those things happen) so this cake is in the oven right now and it already smells so delicious! Thanks for the recipe. :)
  • This is delicious! Thanks for this recipe, and for your blog, which always inspires me . This cake is fantastic. It looks really good and simple to make.
  • This cake is gorgeous!! I especially love it smashed! Best way to serve it :) I know I'd go bake for thirds! Officially bookmarked and I can't wait to bake it thanks for the recipe! and keep up the amazing work :) Bec {Daisy and the Fox}
  • 1) This looks insanely delicious and 2) I'm laughing out loud: "Swedes are also very rigid when it comes to fairness and size of cake pieces so this is perfectly provoking." PS - HI + big hugs. <3
  • Trine
    Heej! :) Jeg har lige et spørgsmål til Luise - hvor shopper du tøj? Jeg kan se ud fra bl.a. Instagram og jeres Youtube-videoer, at du jo har en vildt lækker, men afslappet stil! Vh.
  • I made this cake tonight and what a treat! We have a tree full of ripe figs so I used 2 cups of cut up figs instead of the blueberries and sprinkled the top with a little raw sugar before baking. It is so good. I'm going to have a hard time not eating it for breakfast in the morning! (I didn't shatter it but it was still excellent!)
  • OMG this cake looks absolutely delicious! It's really beautiful, what a nice golden brown color it has and the blueberries add such a cute contrast! The pictures are perfect!!! =)
  • what a beautiful idea!! this would look inviting at a summer gathering with friends and sunshine xx
  • Lilith
    Hi Luise und David, it is so great you are making space for your AND your daughters opinion. I enjoyed reading this. Greetings, Lilith
  • Looks heavenly! I must give this a go!
  • Oh I love it shattered (Sorry Elsa!) It makes it look so different, I mean there is a surplus of pretty and perfect cakes out there, so it was time to have something different! It would be perfect for a laid back brunch, where everyone can just tuck in and relax =)
  • wow what a cook recipe, and how fun to break up the cake first. Very clever, I can't wait to make it.
  • Valeria
    Hi! this cake looks so delicious !!! But how can I replace butter? Maybe with oil? Which is the right quantity to use? Thank you
  • Beata
    It finally was finished baking and we patiently waited for it to cool. It tasted fantastic. Thank you. I still don't know why it took so long to bake, 1.5 hrs. I wonder if it had something to do with the fact that I used honey?
  • Nunu
    Hi, I'm facing a problem here: my food processor isn't able to make flour out of the rolled oats. I still have a lot of chunky oats in it. Only a small amount is turned into flour. Can I just proceed or is there an alternative? Nunu
    • Hi Nunu, no problem. You can try adding the other flours to the food processor as well, sometimes it's easier for it to process when it's not just oat scrapes at the bottom. If that doesn't help, you can either use a mortle and pestle or just use your hands to grind the oats. It's not a big issue if you have some chunks left, they will get soft when baked anyway. /David
      • Nunu
        Thanks David. The mortle and pestle did the job. Deliciously tasty cake. Thanks for the recipe!
  • You have done it again with an amazing dessert. As I've said before you are definitely my go-to for desserts, and I've really enjoyed some of your past almond cakes. We have lots of blackberries growing in the surrounding forests so I might be using them in this.
  • Can't get enough of blueberries at the moment. Will definitely try, looks so good!
  • Buongiorno! Amo questo blog, meraviglioso tutto, le ricette i colori e le foto! Grazie, perchè amo preparare tutto in casa e il vostro blog, mi è di grande aiuto! Cari saluti Sabrina
  • By the way, you are so lucky. We are in Israel for the summer and blueberries are hard to find. There are many other fruits though. The way you describe the forest makes me want to move to Sweden.
  • Beata
    This cake looks beautiful both ways. I am baking it right now, but for some reason it's still jiggly in the middle and it's been in the oven for 1 hr and 15 min. I covered the top with parchment paper, so it doesn't get burned. I hope it will set soon. Any idea what might have happened? (I am experienced GF baker and I bake 2 to 3 times a week)
  • Wow, very pretty! I can't eat dairy so I will try to make it with coconut oil or ghee and perhaps serve it with cashew cream instead and I will report. Thank you :)
  • So pretty! And sounds incredible I love this recipe :)
  • This cake is so beautiful! Perfect imperfection.
  • oooh such a clever idea to deconstruct the cake! I bet it's wonderful as the cream infiltrated every morsel! I want to make baking cake a summer tradition! x
  • This cake reminds me a bit of Chef Massimo Bottura's "Oops, I dropped the lemon tart" dessert. I love that it's shattered- it just looks and sounds like everything I love about the summer! I wasn't able to go blueberry picking this summer but maybe it's not too late!

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