There’s something incredibly comforting about the smell of a freshly baked cake wafting through my kitchen. I remember the first time I made this Blueberry Yogurt Cake—it was a rainy afternoon, and I was craving something soft, fruity, and easy to whip up with whatever I had in the fridge. A bowl of yogurt and a container of blueberries sparked the idea. One hour later, I pulled out a golden, moist cake from the oven that has since become one of my go-to recipes.
This Blueberry Yogurt Cake is everything I love in a baked treat. It’s quick to prepare, light yet satisfying, and full of fresh blueberry flavor in every bite. The yogurt adds a beautiful softness and tenderness, and the touch of vanilla makes it taste like a bakery-style delight right at home.
Why You’ll Love This Recipe
There are so many reasons why this cake is a must-try. First, it’s delightfully moist and not overly sweet, which makes it perfect any time of day. Whether you want a simple dessert, a treat with your tea, or a sweet addition to brunch—this cake works beautifully.
Versatile
Another thing I appreciate is how versatile it is. You can use fresh or frozen blueberries, and if you’re out of butter, coconut oil steps in perfectly. Want a dairy-free version? Easy—swap yogurt with a plant-based one. If you’re baking for someone who avoids gluten, just use a gluten-free flour blend. This cake bends to what you have on hand.
Budget-Friendly
Most of the ingredients are pantry staples, which means you don’t have to spend much to get a bakery-style cake on the table. Blueberries can even be bought in bulk when in season and frozen for later, which cuts costs even more.
Ingredients for the Recipe
Here’s what I use when baking this beautiful cake:
Dry Ingredients:
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1¾ cups (220g) all-purpose flour (or gluten-free flour blend)
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1½ teaspoons baking powder
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¼ teaspoon salt
Wet Ingredients:
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¾ cup (150g) granulated sugar
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½ cup (120g) plain yogurt (or Greek yogurt)
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⅓ cup (80ml) melted butter (or coconut oil for dairy-free)
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2 large eggs
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1 teaspoon Vanilla Extract (Alcohol-Free)
Add-ins:
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1½ cups (200g) fresh or frozen blueberries
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1 tablespoon all-purpose flour (for tossing with blueberries)
Optional Toppings:
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Powdered sugar for dusting
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Lemon glaze (½ cup powdered sugar mixed with 1–2 teaspoons lemon juice)
How to Make This Recipe
Making this Blueberry Yogurt Cake is both simple and satisfying. I always start by getting all my ingredients measured and ready—it really helps to make the process smoother. The best part? It comes together in just a few steps, and the result is a cake that’s soft, golden, and bursting with juicy blueberries.
Step-by-Step Instructions for Making
Step 1: Preheat the Oven and Prepare the Pan
First, preheat your oven to 175°C (350°F). Then, grease a 9-inch round cake pan or line it with parchment paper. This helps ensure the cake doesn’t stick and comes out clean.Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1¾ cups of all-purpose flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt. Set this mixture aside. It’s important to mix these separately to ensure even distribution of the baking powder and salt.Step 3: Prepare the Wet Mixture
In a large mixing bowl, combine ¾ cup of granulated sugar, ½ cup of yogurt, and ⅓ cup of melted butter (or coconut oil if you prefer dairy-free). Mix these well using a whisk or hand mixer until the mixture is smooth and creamy. Next, add 2 large eggs, one at a time, whisking well after each addition. Then, stir in 1 teaspoon of Vanilla Extract (Alcohol-Free).Step 4: Combine the Mixtures
Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or spoon, just until the flour disappears. Don’t overmix, or the cake may turn out dense. You’ll notice the batter becomes thick but still smooth.Step 5: Coat the Blueberries
In a small bowl, toss the 1½ cups of blueberries with 1 tablespoon of flour. This step keeps the berries from sinking to the bottom while baking, so you get an even distribution throughout the cake.Step 6: Fold in the Blueberries
Now, gently fold the floured blueberries into the batter using a spatula. Be careful not to crush them—especially if you’re using fresh ones. Frozen berries work too, but don’t thaw them; add them directly to avoid extra moisture.Step 7: Transfer to the Pan
Pour the batter into your prepared cake pan and smooth the top with a spatula. At this point, the cake is ready to go into the oven. You can sprinkle a few extra blueberries on top for a prettier finish if you like.Step 8: Bake
Place the pan on the middle rack of the oven and bake for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be lightly golden and slightly springy to the touch.Step 9: Cool and Finish
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edges and carefully transfer the cake to a wire rack to cool completely.If desired, dust the top with powdered sugar or drizzle a lemon glaze over the cooled cake. The glaze adds a bright, tangy touch that complements the blueberries beautifully.
Quick and Easy
This recipe doesn’t require fancy equipment or complicated steps. Just bowls, a whisk, and a spatula get the job done. It’s ready for the oven in less than 15 minutes, and that’s something I always appreciate on busy days.
Customizable
You can easily switch things up. If blueberries aren’t available, raspberries or chopped strawberries work just as well. Want to make it extra special? Add a handful of white chocolate chips to the batter. For a healthier twist, try using whole wheat flour or reducing the sugar slightly.
Crowd-Pleasing
Whenever I serve this cake—whether at a brunch, family gathering, or just for afternoon tea—it disappears fast. Everyone from kids to grandparents loves it. It’s light yet satisfying, not too sweet, and pairs perfectly with a hot drink or a scoop of yogurt.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, absolutely. Just make sure to use them straight from the freezer. Don’t thaw them before adding to the batter, as that can make the cake soggy. Toss them with a little flour first to prevent sinking.Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum or a similar binding agent for best results.What type of yogurt works best?
Plain full-fat yogurt or Greek yogurt works perfectly. Avoid flavored yogurts, as they can change the texture and sweetness of the cake.How do I store leftovers?
This cake stays fresh at room temperature for up to two days if kept in an airtight container. For longer storage, refrigerate it for up to five days. You can also freeze individual slices for up to two months.Can I make this cake dairy-free?
Yes. Just use a plant-based yogurt and replace the butter with coconut oil or any neutral-tasting vegetable oil.Why coat the blueberries with flour?
Flouring the blueberries helps suspend them in the batter, so they don’t all sink to the bottom while baking.
Blueberry Yogurt Cake
This Blueberry Yogurt Cake is moist, fluffy, and bursting with fruity flavor. It’s made with simple pantry staples and fresh or frozen blueberries. The addition of yogurt makes the crumb extra tender, while Vanilla Extract (Alcohol-Free) gives it a comforting homemade taste. Perfect for breakfast, brunch, or dessert.
- Total Time: 55–60 minutes
- Yield: 8–10 slices 1x
Ingredients
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1¾ cups (220g) all-purpose flour
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1½ teaspoons baking powder
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¼ teaspoon salt
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¾ cup (150g) granulated sugar
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½ cup (120g) plain yogurt
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⅓ cup (80ml) melted butter or coconut oil
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2 large eggs
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1 teaspoon Vanilla Extract (Alcohol-Free)
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1½ cups (200g) fresh or frozen blueberries
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1 tablespoon flour (for coating blueberries)
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Optional: powdered sugar or lemon glaze for topping
Instructions
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Preheat oven to 175°C (350°F). Grease or line a 9-inch round cake pan.
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In a bowl, whisk flour, baking powder, and salt.
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In another bowl, mix sugar, yogurt, and melted butter. Add eggs one by one. Stir in Vanilla Extract (Alcohol-Free).
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Gradually add dry ingredients to the wet mixture. Stir until just combined.
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Toss blueberries in 1 tablespoon flour. Fold gently into the batter.
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Pour batter into the pan and smooth the top.
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Bake for 40–45 minutes, or until a toothpick comes out clean.
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Cool in pan 10 minutes, then transfer to a rack.
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Once cooled, dust with powdered sugar or drizzle with lemon glaze.
Notes
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Use Greek yogurt for a richer texture.
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Coconut oil can be used instead of butter.
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Do not overmix the batter after adding the flour.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes