Moist Apple Blueberry Cake
This easy apple blueberry cake is soft, fluffy, and packed with juicy fruit flavor. Made with Greek yogurt for moisture and no frosting required, this is the perfect quick-bake treat for any season—ready in under 90 minutes!
Why You’ll Love This Apple Blueberry Cake
- Fast & Simple: Only 20 minutes of prep. No mixer required!
- Healthy-ish: Made with Greek yogurt, fresh apples, and blueberries.
- One-Bowl Recipe: Minimal cleanup.
- Versatile Baking: Works as a round cake, sheet cake, or muffins.
- Freezer-Friendly: Stores beautifully for later.
Ingredients
- 1 cup all-purpose flour
– or use gluten-free 1-to-1 flour (like Bob’s Red Mill or King Arthur) - 4 tbsp salted butter, softened
– or substitute with ¼ cup oil for a dairy-free version - ⅓ cup Greek yogurt
– or plain yogurt, kefir, or dairy-free yogurt - ½ cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped apples (Gala, Fuji, or Honeycrisp)
- ½ cup blueberries (fresh or frozen, unthawed)
- 1 tsp baking powder
- Pinch of salt
Optional Ingredient Swaps
| Ingredient | Substitutes |
|---|---|
| Greek yogurt | Plain yogurt, kefir, dairy-free yogurt |
| Butter | Light olive oil, canola oil |
| All-purpose flour | 1-to-1 gluten-free flour blend |
| Blueberries | Raspberries, chopped strawberries |
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan or line with parchment.
- Mix wet ingredients: In a large bowl, whisk together the softened butter, sugar, egg, yogurt, and vanilla until smooth.
- Add dry ingredients: Stir in the flour, baking powder, and salt just until combined. Do not overmix.
- Fold in fruit: Gently mix in chopped apples and blueberries.
- Bake: Pour the batter into your prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Baking Pan Options
| Pan Type | Temp & Time |
|---|---|
| 9” Springform | 350°F for 50–60 mins |
| 9×13 Sheet Pan | 350°F for 40–50 mins |
| Muffin Tin | 350°F for 20–30 mins |
| Cast Iron Skillet | 350°F for 45–55 mins |
Storage & Freezing
- Room Temp: Store loosely covered for up to 2 days.
- Fridge: Airtight for up to 4 days.
- Freeze: Wrap cooled cake and store for up to 2 months. Thaw at room temperature.
Serving Ideas
- Dust with powdered sugar
- Serve with whipped cream or ice cream
- Enjoy with tea or coffee
Pro Tips
- Don’t thaw frozen blueberries—add them straight to the batter.
- For extra flavor, sprinkle cinnamon sugar on top before baking.
- Let the cake cool completely before slicing for cleaner cuts.
FAQ
Can I use frozen fruit?
Yes! Use frozen blueberries or even frozen chopped apples—no need to thaw.
Is it sweet enough without icing?
Yes! The fruit adds plenty of natural sweetness.
Can I make it dairy-free?
Absolutely. Use oil instead of butter and a non-dairy yogurt.