Yogurt Blueberry Cake

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Yogurt Blueberry Cake

Moist, tangy, and bursting with juicy blueberries, this Yogurt Blueberry Cake is the perfect treat for any time of day. Greek yogurt gives the cake a soft and tender crumb while adding a subtle tang that pairs beautifully with the sweetness of the berries. Finished with a simple lemon glaze, this cake is light yet flavorful — ideal for breakfast, tea time, or dessert.

Why You’ll Love This Recipe

  • Made with simple pantry ingredients
  • Incredibly moist and tender texture
  • Fresh, fruity flavor with a hint of lemon
  • Perfect for using fresh or frozen blueberries

Ingredients

For the Cake:

  • 1 cup (120 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 oz (57 g) unsalted butter, softened
  • 2/3 cup (134 g) sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup (118 ml) Greek yogurt
  • 1 cup fresh or frozen blueberries
  • Zest of 1 lemon (optional, but adds great flavor)

For the Lemon Syrup:

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sugar

For the Glaze:

  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1–2 tablespoons milk (enough to make a pourable glaze)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 375°F (190°C) and place the rack in the middle. Grease and line the bottom of a 9-inch springform pan or a loaf pan with parchment paper.
  2. Prepare the Dry Ingredients:
    In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar:
    In a large mixing bowl, beat butter and sugar together using an electric mixer until light and fluffy. Add vanilla extract and egg, and continue beating until smooth and creamy.
  4. Combine Wet and Dry Mixtures:
    Reduce mixer speed to low. Add half of the flour mixture, then mix in the Greek yogurt. Add the remaining flour mixture and stir just until combined — do not overmix.
  5. Add Blueberries:
    Toss blueberries with a teaspoon of flour to prevent them from sinking. Gently fold them into the batter using a spatula.
  6. Bake the Cake:
    Pour the batter into the prepared pan and smooth the top. Bake for 25–35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. (Baking time may vary depending on your oven.)
  7. Make the Lemon Syrup:
    While the cake bakes, heat lemon juice and sugar in a small saucepan over medium heat until the sugar completely dissolves. Remove from heat and set aside.
  8. Cool and Glaze:
    When the cake is done, allow it to cool in the pan for 10 minutes. Run a knife along the edges to loosen it, then transfer it to a wire rack placed over a tray. Brush or drizzle the lemon syrup evenly over the warm cake and let it soak in.
    Once completely cooled, whisk together the powdered sugar, vanilla extract, and milk to make a glaze. Pour it over the top, letting it drip naturally down the sides.

Serving Tips

This cake is delightful served plain, but it’s also wonderful with a dollop of whipped cream or a spoonful of vanilla yogurt. It pairs beautifully with tea or coffee and keeps well for several days when stored in an airtight container.

Storage

  • Room temperature: Up to 2 days
  • Refrigerator: Up to 5 days
  • Freezer: Wrap slices tightly and freeze for up to 2 months

 

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