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Homemade blueberry yogurt cake sliced on white counter

Blueberry Yogurt Cake Recipe

This moist blueberry yogurt cake combines tangy Greek yogurt with juicy blueberries for a tender crumb and irresistible flavor. Quick to prepare, it’s perfect for everyday treats or special occasions, and it stays fresh for days thanks to the yogurt’s natural moisture.
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Course: Dessert, Snack
Cuisine: American, European
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: 290kcal
Cost: $8–$10

Equipment

  • 9x13 inch metal baking pan Metal preferred for even baking
  • Mixing bowl set For wet and dry ingredients
  • Rubber spatula For folding batter
  • Digital kitchen scale For accurate measurements
  • Whisk or hand mixer For smooth mixing

Ingredients

  • 1.5 cups fresh blueberries or 1¼ cups frozen (do not thaw)
  • 1 cup plain Greek yogurt full-fat recommended
  • 3 large eggs room temperature
  • 0.5 cup whole milk
  • 1 tablespoon fresh lemon juice
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour plus 2 tablespoon for coating berries
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon lemon zest
  • 0.5 cup unsalted butter melted, slightly cooled
  • 2 tablespoon vegetable oil
  • 1 tablespoon honey optional, for extra moisture

Instructions

  • Preheat the oven to 350°F (175°C) and prepare a 9x13 inch metal baking pan by greasing or lining with parchment.
  • Toss the blueberries with 2 tablespoons flour to coat. Set aside.
  • In a mixing bowl, whisk together yogurt, melted butter, vegetable oil, eggs, vanilla extract, lemon juice, and lemon zest until smooth.
  • In a separate bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt.
  • Fold the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries.
  • Pour the batter into the prepared pan and bake for 45–50 minutes, or until golden and a toothpick inserted into the center comes out clean.
  • Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Calories: 290kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 150mg | Potassium: 140mg | Fiber: 1g | Sugar: 23g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg