Lemon Blueberry Yogurt Cake – How to Bake with Your Toddlers

In all honesty, this one scared me. Two 18 month olds in the kitchen with flour, oil, and eggs? That usually does not equate to a good time. Well, I was wrong. It was (super) messy, but a lot of fun. One of my twins loved it and stirred that bowl with such dedication. It was awesome. The other, really getting into the food a bit more, was such an eager taste-tester that we probably spent more time making sure she wasn’t eating raw batter than anything else.


This recipe is one that I’m going to use over and over to help build our kitchen skills. For the kids, measuring, stirring without throwing flour everywhere, etc. For me, learning what stage they’re at and what we can do together that makes us all happy. I’m very happy in the kitchen – mess or not.

The recipe primarily uses the yogurt container to measure out all the other ingredients. This makes it very easy for your child to help. Does it work perfectly with 18 month olds? No, but trying it every now and then will make it a total breeze in a few months for them. I’ll always remember to do this on the days I need to wash the floor though!


Pro-tips for baking with your toddlers:

  • Have all the ingredients out on your counter ready to go;
  • Measure out the small ingredients before bringing the kids in) e.g. the baking powder);
  • If you have more than one child, let one do the wet ingredients and the other do the dry; and
  • Let them try! They’ll have a ton of fun and in the end it’s very little that gets wasted.

Makes 1 loaf of cake

Adapted from “Bringing Up Bébé” by Pamela Druckerman


2 x 172 grams container of plain whole-milk yogurt (be sure to keep the containers to measure out the other ingredients)

2 eggs

1 container sugar

1 tsp vanilla extract

4 containers of all-purpose flour

just under one container of oil

1 1/2 tsp lemon zest

2 containers of fresh or frozen blueberries (not thawed)


Preheat oven to 375 F.

Lightly grease a loaf pan with vegetable oil.

Gently combine the yogurt, eggs, sugar, vanilla, lemon zest, and oil in a large bowl. In a separate medium bowl, mix the flour and baking powder.

Add the dry ingredients to the wet ingredients until just combined (don’t over mix). Add blueberries and gently fold in.

Bake for 45-50 minutes until a knife or toothpick can be pierced into the cake and comes out clean.

The cake should be almost crispy on the outside, but soft and springy on the inside.

Let cool in pan.

Options for serving include whipped cream, crème fraîche, or ice cream and tea.




Follow along in Samantha’s food adventures on her blog My Kitchen Love!

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