If you’re looking for the perfect sweet treat to start the day, the Yogurt and Blueberry Cake is the recipe for you. This dessert is a true delight: the base, made incredibly velvety by the use of Greek yogurt, pairs perfectly with the freshness of blueberries, which during baking become little treasures of flavor.
Unlike the classic breakfast cakes, this soft cake stands out for its moist consistency that melts in your mouth, without being heavy. It’s a healthy and genuine solution, ideal for those who love simple yet refined flavors. Making this yogurt cake is very easy and requires very few steps: let’s discover all the tricks together to make it tall and fragrant!
If you love yogurt desserts, try the no-bake yogurt cake or lemon plumcake, or the yogurt bundt cake, and also the yogurt cheesecake.
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OTHER SOFT DESSERTS
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the yogurt and blueberry cake
- 3 eggs
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1 cup non-fat Greek yogurt
- 2 cups all-purpose flour
- 1 packet baking powder
- 1 pinch salt
- Half lemon zest
- 9 oz blueberries
- 1 tbsp powdered sugar
Steps for preparing the yogurt and blueberry cake
In a large bowl, break the whole eggs and add the sugar. Work the mixture with electric mixers for at least 5-7 minutes: you need to achieve a light, frothy mass that has tripled in volume. This step is essential to incorporate air and make the cake very tall.
Continue to work with the mixers (but at a lower speed), add the vegetable oil in a thin stream and then the Greek yogurt. Make sure the yogurt is well blended before moving on to the dry ingredients.
Sift the flour together with the baking powder and gently fold them into the batter using a hand whisk, using movements from bottom to top to avoid deflating the eggs. Scent with the grated lemon zest and add a pinch of salt to enhance all the flavors.
Wash and dry the blueberries well. Add them to the batter, mixing with a spatula. A little trick: if you’re afraid the fruits might sink, quickly coat them in a light layer of flour before adding them. Pour the mixture into a pan (8.6-9.4 inches) brushed with a drop of oil and bake in a static oven at 356°F for about 45 minutes. Always do the toothpick test before removing from the oven.
TIPS FOR A PERFECT RESULT
Blueberry trick: We all know how annoying it is to find all the blueberries at the bottom of the cake! Besides flouring them, my secret is to add only part of them to the batter and leave a handful to sprinkle on the surface just before baking: that way the cake will look beautiful and be full of fruit everywhere.
Careful with the flour: When you add it, try not to overwork it. Just mix enough to make the lumps disappear. If you insist too much, the cake will lose its magical fluffiness and become a bit too dense.
The scent makes the difference: I love lemon, but if you want a cake that smells like a bakery, try using a mix of orange zest and a pinch of vanilla. The house will smell amazing!
The choice of yogurt: Greek yogurt is fantastic because it’s creamy and doesn’t run. However, if you have regular yogurt in the fridge, you can use it too, maybe just adding an extra tablespoon of flour to adjust the consistency.
TASTY VARIATIONS
Whole wheat version: You can substitute half of the all-purpose flour with whole wheat flour for a more rustic taste and a higher fiber content.
With other fruits: This Greek yogurt base is also perfect with raspberries, diced strawberries, or apple cubes.
Chocolate chips: For the more indulgent, add 50g of dark chocolate chips along with the blueberries: the combination is surprising!
HOW TO STORE YOGURT AND BLUEBERRY CAKE
At room temperature: This cake stays soft and moist for 3-4 days. My advice is to keep it under a glass dome or in a cake container: the Greek yogurt will help keep it from drying out, keeping it perfect for breakfast all week.
In the refrigerator: If it’s very hot at home, you can safely store it in the fridge. In this case, I suggest taking it out about ten minutes before eating it, so it returns to its natural softness.
Can it be frozen? Absolutely yes! You can slice it and freeze the pieces individually wrapped in plastic wrap or freezer bags. When you crave a sudden treat, just let a slice thaw at room temperature or pass it for a moment in the microwave: it will be just like freshly baked!
NOW IT’S YOUR TURN
I can’t wait for you to smell the aroma of this Yogurt and Blueberry Cake while it’s still in the oven: it’s the true scent of lazy mornings and family breakfasts. I hope this recipe becomes one of your favorites, just like it is for me!
And you? Are you blueberry lovers, or would you prefer to try this cake with another type of fruit? Let me know in the comments below, I always enjoy reading your suggestions and variations.
If you decide to make it, don’t forget to take a photo and share it on social media, tagging me! I love seeing my recipes on your tables and reposting your creations in my stories. Use our official hashtag so I won’t miss any of your masterpieces!
See you in the next recipe!
FREQUENTLY ASKED QUESTIONS
Can I use regular yogurt instead of Greek yogurt?
Yes, but be careful: regular yogurt is much more liquid. If you replace it, add 20-30g more flour to the batter to balance the liquid part and maintain the right structure.
The blueberries stained the whole batter gray, why?
This often happens if using frozen blueberries or if mixing too vigorously. If you’re using frozen ones, don’t thaw them: coat them in flour while still frozen and add them at the last second before baking.
Can I replace white sugar with brown sugar?
Certainly. Brown sugar will make the cake slightly darker and with a caramel aftertaste, but it will also increase internal moisture.
Why didn’t the cake rise?
Always check that the eggs are at room temperature before starting: they whisk much better and help the cake become very tall!
