Simple Blueberry Yogurt Cake

There’s something special about a good homemade cake, especially one that combines fresh blueberries and tangy yogurt. I’ve always found baking to be a way to slow down and enjoy the simple things in life. When my kids smell this cake in the oven, they hover around the kitchen, asking every five minutes if it’s ready yet.

This blueberry yogurt cake has become my go-to recipe when I want something that works for both breakfast and dessert. It’s not too sweet, and the yogurt keeps it nice and moist. I often make it on Sunday afternoons, and whatever survives the first day becomes breakfast for the next morning – though honestly, leftovers are pretty rare in our house.

If you’re like me and appreciate recipes that don’t require fancy ingredients or complicated steps, you’ll love this one. Just mix, pour, and bake – the kind of recipe that makes you look like you spent hours in the kitchen when you really didn’t.

What Kind of Greek Yogurt Should I Use?

For this cake recipe, full-fat Greek yogurt is your best bet since it adds moisture and creates a richer texture than its lower-fat counterparts. Plain Greek yogurt works perfectly here – there’s no need to use flavored varieties since we’re adding fresh blueberries and vanilla for taste. If you can’t find Greek yogurt, you can strain regular plain yogurt through a cheesecloth for about an hour to achieve a similar thickness. Just make sure your yogurt is at room temperature before mixing it into your batter, as this helps it blend more smoothly with the other ingredients.

Options for Substitutions

This cake recipe is pretty adaptable and here’s what you can swap if needed:

• All-purpose flour: You can use cake flour for an even lighter texture – just add 2 extra tablespoons per cup. For a gluten-free version, try a 1:1 gluten-free flour blend, but the texture might be slightly different.
• Greek yogurt: Regular plain yogurt works too, but strain it first to remove excess liquid. Sour cream is another good option that will give you similar results.
• Blueberries: Fresh or frozen blueberries both work great – no need to thaw if using frozen. You can also try raspberries, blackberries, or chopped strawberries instead.
• Butter: While butter gives the best flavor, you can use oil (like canola or vegetable) in the same amount. The texture might be slightly different but still good!
• Vanilla extract: Out of vanilla? Try almond extract (use just 1/4 teaspoon as it’s stronger) or even lemon extract for a citrusy twist.

Watch Out for These Mistakes While Baking

The biggest challenge when making blueberry yogurt cake is preventing your blueberries from sinking to the bottom – coat them lightly in flour before folding them into the batter, and they’ll stay perfectly distributed throughout your cake. Another common mistake is overmixing the batter once you’ve added the yogurt and flour – stop mixing as soon as the ingredients are just combined, or you’ll end up with a tough, dense cake instead of a light, tender crumb. Temperature matters too, so make sure your butter, egg, and yogurt are all at room temperature before starting – cold ingredients don’t blend properly and can lead to a lumpy, uneven batter. For the best texture, resist the urge to open the oven door while baking, as the sudden temperature change can cause your cake to sink in the middle.

What to Serve With Blueberry Yogurt Cake?

This moist and fruity cake pairs perfectly with your morning coffee or afternoon tea, but there are lots of ways to dress it up! A dollop of whipped cream or a scoop of vanilla ice cream makes it feel more like a dessert, while a spoonful of lemon curd adds a nice tangy contrast to the sweet blueberries. For breakfast or brunch, serve it alongside some crispy bacon or breakfast sausage to balance out the sweetness. You can also add some fresh berries on the side – strawberries, raspberries, or extra blueberries work great and make the plate look really nice.

Storage Instructions

Counter Storage: Your blueberry yogurt cake will stay fresh at room temperature for up to 2 days when kept in an airtight container. Just make sure it’s completely cool before storing, and place a paper towel under the cake to absorb any extra moisture from those juicy blueberries.

Refrigerate: Want to keep your cake longer? Pop it in the fridge in a sealed container, and it’ll stay good for up to 5 days. The yogurt in this cake helps keep it moist even after refrigeration, which is a nice bonus!

Freeze: This cake freezes really well! Cut it into individual slices, wrap each piece in plastic wrap, and store in a freezer bag for up to 3 months. When you’re craving a slice, just thaw it in the fridge overnight. I like to warm my piece for about 10 seconds in the microwave before eating – it makes it taste almost fresh-baked!

Preparation Time	15-20 minutes
Cooking Time	20-40 minutes
Total Time	35-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-600
• Protein: 8-10 g
• Fat: 20-25 g
• Carbohydrates: 85-90 g

Ingredients

• 1 cup sifted all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 2 oz unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 large egg
• 1/2 cup greek-style yogurt
• 1 cup fresh blueberries

Step 1: Prepare the Pan and Preheat the Oven

• 2 oz unsalted butter, room temperature (for greasing the pan)

Preheat your oven to 375°F with the rack in the middle position.

Line the bottom of a 9×3-inch springform pan (or a 9-inch round cake pan) with parchment paper.

Grease the sides of the pan with butter or cooking spray to ensure easy cake release after baking.

Step 2: Sift the Dry Ingredients

• 1 cup sifted all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt

In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.

This helps evenly distribute the leavening agents and removes any lumps from the flour for a finer cake texture.

Step 3: Cream Butter and Sugar, Then Add Wet Ingredients

• 2 oz unsalted butter, room temperature (for the batter)
• 2/3 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 large egg

In a separate large bowl, beat the unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy.

Add the vanilla extract and egg, and continue to beat until the batter becomes very creamy and noticeably lighter in color.

I always make sure not to rush this creaming step, since it creates a wonderfully airy crumb for the cake.

Step 4: Combine Dry and Wet Ingredients with Yogurt

• Sifted dry mixture from Step 2
• Creamed mixture from Step 3
• 1/2 cup Greek-style yogurt

Reduce the mixer speed to low.

Add half of the sifted dry ingredients from Step 2 to the creamed mixture from Step 3 and mix until just combined.

Add the Greek-style yogurt and blend in gently.

Then add the remaining half of the dry ingredients and mix again until just incorporated.

Be careful not to overmix, as this could make the cake tough.

Step 5: Assemble the Cake and Add Blueberries

• Cake batter from Step 4
• 1 cup fresh blueberries

Transfer the finished cake batter to the prepared pan from Step 1, smoothing the top with a spatula.

Evenly scatter the fresh blueberries on top of the batter.

For an extra pop of blueberry flavor, press a few berries slightly into the batter while leaving some on top.

Step 6: Bake the Cake

• Assembled cake with blueberries from Step 5

Place the cake pan in the preheated oven and bake until the cake turns golden and a tester inserted in the center comes out clean, about 20 to 35 minutes for a springform pan or 30 to 40 minutes in a regular round cake pan.

Use your oven’s characteristics as a guide—if your cake browns quickly, check for doneness at the lower range.

I like to check the cake by gently pressing the center; it should spring back when finished.

Step 7: Cool and Serve the Cake

Once baked, let the cake cool in the pan on a wire rack for about 40 minutes.

If using a springform pan, release the sides and carefully transfer the cake (with parchment) to a serving plate.

If using a regular pan, invert the cake onto a plate.

I recommend letting the cake cool completely before slicing for the cleanest cuts and best flavor.