Yogurt Blueberry Cake – Moist, Fresh, and Perfectly Tangy
This Yogurt Blueberry Cake is a simple yet elegant treat that combines creamy Greek yogurt, juicy blueberries, and a touch of lemon for a perfectly balanced dessert. It’s moist, tender, and lightly sweetened — ideal for breakfast, brunch, or an afternoon snack. The Greek yogurt adds richness and tang, while the blueberries bring a burst of freshness in every bite.
Whether you use fresh or frozen berries, this easy recipe delivers a soft, bakery-style cake with minimal effort. Let’s dive in!
Ingredients
- 1 cup (120 g / 4.25 oz) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 oz (57 g) unsalted butter, softened
- ⅔ cup (134 g / 4.7 oz) granulated sugar
- ½ teaspoon pure vanilla extract
- 1 large egg, room temperature
- ½ cup (118 ml) Greek yogurt (plain or vanilla)
- 1 cup fresh or frozen blueberries
- Optional: zest of 1 lemon for a bright citrus flavor
For the Lemon Syrup (optional but highly recommended):
- 3 tablespoons fresh lemon juice
- 2 tablespoons sugar
For the Glaze:
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (adjust for consistency)
Instructions
1. Preheat the oven and prepare the pan
Preheat your oven to 375°F (190°C) and position the rack in the middle. Grease and line the bottom of a 9-inch round or loaf baking pan with parchment paper to prevent sticking.
2. Mix the dry ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes. Add the vanilla extract and egg, then continue beating until the mixture becomes pale and creamy.
4. Combine the wet and dry ingredients
Lower the mixer speed to medium-low. Add the dry ingredients in two additions, alternating with the Greek yogurt. Mix gently just until the batter is smooth — do not overmix or the cake may turn dense.
5. Add the blueberries
Toss the blueberries in 2 teaspoons of flour to prevent them from sinking, then fold them carefully into the batter using a spatula.
6. Bake the cake
Transfer the batter into the prepared pan and smooth out the top. Bake for 25–35 minutes (depending on your oven and pan size) until the top turns golden and a toothpick inserted in the center comes out clean.
7. Make the lemon syrup
While the cake bakes, combine lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely, then remove from heat and let it cool slightly.
8. Soak the cake
Once baked, allow the cake to cool in the pan for 10 minutes. Gently loosen the edges with a knife and transfer it onto a wire rack placed over a sheet pan. Brush or pour the lemon syrup evenly over the warm cake so it soaks in beautifully.
9. Add the glaze
Let the cake cool completely before preparing the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth and pourable. Drizzle over the cooled cake, letting it run naturally down the sides.
Serving Suggestions
Enjoy this cake as is, or pair it with a dollop of whipped cream or a spoonful of Greek yogurt for extra creaminess. It’s wonderful with a cup of tea or coffee and makes a delightful dessert for any occasion.
Storage Tips
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.