Blueberry Yogurt Cake

Blueberry Yogurt Cake is a soft, moist, and flavorful dessert that blends the creamy tang of yogurt with the natural sweetness of blueberries. This delightful cake is perfect for breakfast, brunch, or a light dessert. With a tender crumb and juicy berries throughout, it’s a simple yet elegant treat that works for any occasion.

Why You’ll Love This Recipe

• Moist and tender thanks to Greek yogurt

• Lightly sweet, making it perfect for breakfast or dessert

• Easy to prepare with simple ingredients

• Can be customized with other berries or citrus flavors

• Great for making ahead and storing for later

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour

• baking powder

• baking soda

• salt

• unsalted butter

• granulated sugar

• eggs

• Greek yogurt

• vanilla extract

• fresh or frozen blueberries

Directions

1. Preheat your oven to 375°F (190°C). Grease and line a 9-inch round or springform pan with parchment paper.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, beating after each addition. Mix in vanilla extract.

5. Alternate adding the dry ingredients and Greek yogurt into the butter mixture, starting and ending with dry ingredients. Mix until just combined.

6. Gently fold in blueberries. If using fresh blueberries, coat them lightly in flour to prevent sinking.

7. Pour batter into the prepared pan and smooth the top.

8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 8 to 10 slices

• Prep time: 20 minutes

• Bake time: 30–35 minutes

• Total time: 50–55 minutes

Variations

• Add lemon zest for a citrus twist

• Use a mix of berries like raspberries and blackberries

• Substitute all-purpose flour with a gluten-free blend

• Drizzle with a light lemon glaze for extra flavor

Storage/Reheating

• Store in an airtight container at room temperature for up to 3 days

• Refrigerate for up to 1 week for extended freshness

• Freeze wrapped tightly for up to 3 months

• Reheat slices in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for 5–10 minutes

FAQs

How do I keep the blueberries from sinking?

Toss them in a little flour before folding them into the batter.

Can I use frozen blueberries?

Yes, add them directly to the batter without thawing.

Can I make this cake dairy-free?

Use dairy-free yogurt and butter alternatives.

Can I reduce the sugar?

Yes, reduce by 1/4 cup if you prefer a less sweet cake.

What type of yogurt should I use?

Full-fat Greek yogurt works best for texture and flavor.

Can I use a loaf pan?

Yes, but increase baking time to 50–60 minutes.

Can I add lemon flavor?

Yes, add lemon zest or a tablespoon of lemon juice.

Do I need to use a mixer?

A hand mixer or stand mixer is helpful but not required—just mix well by hand.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend.

How do I know the cake is done?

A toothpick inserted into the center should come out clean.

Conclusion

This Blueberry Yogurt Cake is an easy, wholesome treat that’s bursting with juicy berries and rich, tangy flavor. Whether you’re serving it for breakfast, brunch, or dessert, it’s a versatile and crowd-pleasing option. With its moist crumb and light sweetness, it’s sure to become a go-to favorite in your recipe collection.