Simple and so delicious, this blueberry yogurt cake is quick and easy to make. It’s perfect with a morning cup of coffee or tea, an afternoon snack, or just because a cake is always a good idea. It’s soft and moist, with juicy blueberries in every bite and a touch of lemon zest. You’ll love this one, I promise!

This post may contain affiliate links, please see our privacy policy for details.

Slice of a Blueberry yogurt cake on a dark glass plate. A fork next to it. In the background a cake with a slice on the side and a dark pink napkin under the plate.
Two slices of blueberry yogurt cake stacked one on top of each other on a dark glass plate. Dark pink napkin underneath. A fork leaning on the plate.

What’s so good about this blueberry yogurt cake?

Well… in one word, EVERYTHING! To be more specific, it has a great texture. It’s soft, moist, and light, with the perfect sweetness. Wonderful balance between juicy blueberries with a hint of lemon zest.

How to make blueberry yogurt cake?

This recipe is so easy to make. One bowl. Mix everything and bake. Quick and dirty, as they say. Except it’s not dirty, but quick and easy. If you would like a bit more directions on how to make it, read below and see the images for reference.

Note: For exact measurements and detailed instructions, see the recipe card below.

Bowl with flour. Smaller bowl with fresh blueberries. Measuring cup with brown sugar. Measuring cup with yogurt. Small glass ramekin with white powder. Two eggs. Small glass ramekin lemon zest. A bowl with cubed butter.

Line a springform pan with parchment paper and butter the sides and bottom. Wash and dry the blueberries, then mix them with a bit of flour. This will prevent them from sinking to the bottom.

I use a stand mixer, but you can use a hand mixer if that’s what you have.

First, add the soft butter and sugar and beat for a minute, then add the lemon zest, eggs, yogurt, baking powder, and salt. Beat again till creamy.

Then gradually start adding the flour, a tablespoon at a time, until no dry patches remain. Gently fold in the blueberries.

Transfer to the springform. You can add more blueberries on top and sprinkle them with sugar. Bake on the middle rack at 350F (180C) for about 30-35 minutes, or till golden on top and a toothpick comes out clean.

Let it rest in the springform pan for a few minutes before transferring it to a cooling rack or plate.

This cake can be made with other fruits if you don’t have blueberries, like strawberries, raspberries, or even just plain. It’s great for breakfast with a cup of coffee or tea, an afternoon snack, or on the go. To keep it fresh and prevent it from drying out, keep it in an airtight container at room temperature for up to 5 days, although I doubt it will last that long.

More yummy recipes

THE BEST EASY PLUM UPSIDE-DOWN CAKE – also a great recipe and easily adjustable with what type of fruit you want or have.

PERFECT STRAWBERRY AND CREAM CHEESE BARS – These little cuties are easy to fall in love with. Sweet, tart, creamy, crumbly, all the goodness in one bite!

ORANGE LAYER CAKE WITH MASCARPONE FROSTING – If you like citrus, this Orange Layer Cake is for you! Layered with the creamiest Mascarpone and cream cheese frosting! It’s light, perfectly sweet, creamy, and moist, and you can’t miss the orange flavor.

Let’s connect!

I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see. This helps people find the recipe.

You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.

Subscribe to my mailing list so you can be the first to get my recipes as soon as they are ready!

Slice of a Blueberry yogurt cake on a dark glass plate. A fork next to it. In the background a cake with a slice on the side and a dark pink napkin under the plate.

Easy and delicious Blueberry Yogurt Cake Recipe

5
AuthorMilena M
The best Blueberry Yogurt Cake!
Prep Time10 minutes
Cook Time35 minutes
Servings1 9″ Cake

Equipment

  • Springform

Ingredients
  

  • 115 g Butter, soft, 1/2 cup
  • 145 g Raw Cane Sugar or granulated sugar + 1 tbsp (to sprinkle on top), 3/4 cup
  • 2 Eggs
  • Zest from 1 lemon
  • 125 g Yogurt, 1/2 cup
  • 325 g AP Flour + 1 t.(for the blueberries), 2½ cup
  • 2 t Baking powder
  • 1/2 t Salt
  • 250 g Fresh Blueberries, 1½ cup

Instructions

  1. Preheat the oven to 350F(180C)
  2. Line a springform or baking dish with parchment paper and use soft butter or oil to grease the sides and bottom. Set aside.
  3. Wash and dry the blueberries. Add 1 t flour and mix it in. This will prevent them from sinking into the bottom. Set aside.
  4. In the bowl of a stand mixer or regular bowl beat the soft butter and sugar for a minute. Then add the lemon zest, eggs, yogurt, baking powder, and salt. Beat again till creamy. Gradually start adding the flour, a tablespoon at a time, and beat on medium sped, till no dry patches remain. Don't over mix. Last, gently fold in the blueberries.
  5. Transfer the batter to the baking dish. Spread it on an even layer add more strawberries if you'd like and sprinkle sugar on top.
  6. Bake for 30-35 minutes or till golden on top and toothpick comes out clean.
  7. Take out of the oven and let it rest in the springform for a few minutes, then transfer to a cooling rack or a plate. Enjoy!
A slice of a blueberry yogurt cake on a dark glass plate with a pink napkin underneath. A fork with a piece of the cake on the plate. In the background a cake with a slice on the side and a dark pink napkin under the plate.
Spread the love
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.