Easy and delicious blueberry yogurt cake

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!

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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.

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.

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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.

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