Description
This Blueberry Yogurt Cake is a soft, fluffy loaf cake made with creamy yogurt and juicy blueberries. It’s subtly tangy, perfectly sweet, and great for breakfast, dessert, or with your afternoon coffee or tea.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain or vanilla yogurt
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil (or melted butter)
- 1 cup fresh or frozen blueberries (tossed in 1 teaspoon flour)
- Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice or milk
Instructions
- Prep Oven & Pan:
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Mix Wet Ingredients:
- In a bowl, whisk together yogurt, sugar, eggs, vanilla, and oil until smooth.
- Add Dry Ingredients:
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually stir into the wet mixture until just combined.
- Fold in Blueberries:
- Gently fold in floured blueberries to prevent sinking.
- Bake:
- Pour batter into prepared pan. Bake for 45–50 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack.
- Optional Glaze:
- Whisk glaze ingredients and drizzle over cooled cake.
Notes
- Use lemon or vanilla yogurt for a flavor twist.
- Cake stays moist for days—store covered at room temp or refrigerate.
- Great with a scoop of vanilla yogurt or a dusting of powdered sugar.
Nutrition
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
