Blueberry Yogurt Cake

A Moist and Fluffy Cake Loaded with Fresh Blueberries and Tangy Yogurt

The Blueberry Yogurt Cake is a perfect blend of sweet, tangy, and fruity flavors, all wrapped in a soft and moist texture. Made with simple pantry ingredients and plenty of juicy blueberries, this cake is ideal for breakfast, brunch, or a delightful afternoon snack. Plus, the use of yogurt makes it incredibly tender while reducing the need for excess fat—making it a healthier dessert option.

Why You’ll Love This Blueberry Yogurt Cake

This cake isn’t just delicious—it’s also:

Easy to prepare with common ingredients
Naturally moist thanks to the yogurt
Bursting with fresh or frozen blueberries
Perfect for any time of day
Great to serve at family gatherings or to enjoy with coffee

Ingredients

Here’s what you’ll need to make this blueberry-packed yogurt cake:

1 cup plain or Greek yogurt
¾ cup granulated sugar
3 large eggs
½ cup vegetable oil (such as canola or sunflower)
1½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
Zest of 1 lemon
1½ cups fresh or frozen blueberries
1 teaspoon flour (for coating the blueberries)

Tip: Tossing blueberries in a little flour helps prevent them from sinking to the bottom during baking.

Instructions

Follow these step-by-step directions for the perfect Blueberry Yogurt Cake:

Preheat your oven to 350°F (175°C). Grease a round 9-inch baking pan and line the bottom with parchment paper.
In a large bowl, whisk together yogurt, sugar, and eggs until smooth and creamy.
Add oil, lemon zest, and vanilla extract to the bowl. Mix until fully combined.
In a separate bowl, sift the flour and baking powder, then add gradually to the wet ingredients. Mix until just combined—do not overmix.
Coat the blueberries with 1 teaspoon of flour and gently fold them into the batter.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

This cake is delicious on its own, but you can elevate it by:

Dusting it with powdered sugar
Adding a dollop of whipped cream or Greek yogurt
Serving it with fresh berries on the side
Enjoying it slightly warm with your morning coffee

Storage and Tips

Store leftover cake in an airtight container at room temperature for up to 3 days.
You can also refrigerate it for up to 5 days or freeze slices for up to a month.
For a richer version, substitute part of the yogurt with sour cream.

Final Thoughts

If you’re looking for a light, fruity dessert that’s simple yet indulgent, this Blueberry Yogurt Cake is the perfect choice. It’s versatile, wholesome, and a guaranteed hit with both kids and adults alike. Bake it once, and it might just become your new favorite!

For more details, visit the full recipe

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