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Blueberry Greek yogurt cake

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Delicious blueberry Greek yogurt cake made in a springform baking pan. I love using Greek yogurt in baking, as it gives a richer texture to the cake batter.

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You can use either a 9×3 springform pan (like I did) or a 9 inch round cake pan. The cake comes out just of the right height (not too short and not too tall), with the texture resembling clafoutis. Keep in mind it’s not an overly tall cake – but that’s how it’s supposed to be!  Very soft and moist from Greek yogurt and the berries.

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Before baking the cake, I scattered the blueberries evenly on top and, when the cake was done, some of the berries stayed on top, some in the middle, and a lot of them have sunk to the bottom, but in a beautiful way, as you can see in this slice of cake:

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This cake is very easy to make and turns out well every time! You can use all types of berries. This cake is great for using leftover fruit.

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Blueberry Greek yogurt cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: one cake, using 9x3 springform pan or 9 inch round cake pan

Blueberry Greek yogurt cake


  • 1 cup all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 stick unsalted butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup Greek yogurt
  • 1 cup fresh blueberries


  1. Preheat oven to 375°F with rack in middle. Line the bottom of a 9x3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the side of the pan with butter or cooking spray.
  2. Sift flour, baking powder, baking soda, and salt together into a medium bowl.
  3. In a separate bowl, beat butter and sugar until light and fluffy. Add vanilla and egg and continue beating until very creamy and light in color.
  4. Keeping the mixer speed low, mix in the flour in 2 batches, adding 1/2 cup Greek yogurt in between the 2 batches to the cake batter until combined. Do not overmix.
  5. Transfer the cake batter to the springform pan. Scatter blueberries evenly on top.
  6. Bake until cake turns golden, and the tester comes out clean, about 20 to 35 minutes, depending on your oven.
  7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  8. If using a 9 inch round cake pan, cook in pan for about 30-40 minutes, then invert onto a plate.


Adapted from Epicurious


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{ 89 comments… add one }
  • Kevin | keviniscooking July 19, 2014, 1:04 am

    Beautiful. LOVE blueberries, the crispy edges and topped with the powdered sugar – perfection.

    • Catherine Katz August 16, 2014, 12:53 pm

      This is absolutely beautiful! I love how you describe every little detail about it because you clearly put a lot of work and lots of love into it! Yummy!

  • Deb July 19, 2014, 9:55 am

    My husband adore blueberries! This is the perfect cake to make his weekend so much brighter!

  • [email protected] July 19, 2014, 10:54 am

    Wow, nice cake. The berries look so blue in that yellow cake!

    ela h.

    • Julia July 23, 2014, 8:56 pm

      They do look so pretty!

  • Matt @ Runner Savvy July 19, 2014, 8:05 pm


  • suzanne Perazzini July 21, 2014, 7:23 am

    This looks simple and delicious. I must make a gluten-free version of this cake.

    • Julia July 23, 2014, 8:56 pm

      Yes, what a great idea! I need to make a couple of gluten free desserts on this blog, too.

  • Poodles McGee July 22, 2014, 11:27 pm

    I saw this come around on Tumblr today, and just so happened to have all the ingredients on hand, so I made it this evening. I subbed out 1/2 cup whole wheat flour and 1/2 cup blue cornmeal for the all purpose flour and split the sugar half dark-brown, half white. It was easy, quick, and AMAZING. If you add some pecan halves, it’ll be downright hearty, and a nice breakfast pastry.

    Great recipe!

    • Julia July 23, 2014, 8:55 pm

      Wow, you have really great ideas on how to make this cake healthier! Thank you! Pecans will be a great addition – I love nuts, and sometimes just forget to use them in recipes.

  • Carol July 30, 2014, 7:27 am

    I am assuming that the yogurt is the plain Greek yogurt. Have you ever made it with vanilla Greek yogurt? I just wonder if it would turn out the same and see no reason for it not to. I think it would taste fabulous, but would just like some reassurance.

    • Julia July 30, 2014, 2:54 pm

      Yes, I used plain Greek yogurt. I’ve used vanilla Greek yogurt with other cake recipes (not this one) – they turn out just the same as if you used the plain one. I usually save vanilla Greek yogurt for breakfast (love the flavor) and don’t use it for baking because I just like the vanilla flavor the best for breakfast. If using vanilla Greek yogurt in baking, it’s like wasting vanilla flavor 🙂 – you can’t even taste it in the final product. So, yes, plain and vanilla Greek yogurt produce identical results in baking.

  • Courtney July 31, 2014, 11:47 am

    Came home from my holiday to find a huge tub of greek yoghurt and alot more blueberries than we usually buy. Once questioning why we had so much of those ingrediants i was shown your website and this recipe. I quickly fell in love with the amazing and flattering photography and all the recipes just jumped out to me. I made this today and i’ve never tasted such an amazing batter. Never cooked with greek yoghurt before but have always tried searching for recipes to use it in baking. Have come accross similar recipes but your photography made me want to make it. The cake is superb, amazing with a dash of cream or even some more yoghurt and berries. That sprinkle of icing sugar really does add that little bit extra too.

    Definitly will be making alot more of your recipes very soon. I have made a review of this bake on my blog: http://courtneymariehaynes.blogspot.co.uk/ so please have a look if you would like.

    Thank you for your amazing blog and recipes, keep it up!

    • Julia August 7, 2014, 2:38 pm

      Courtney, thank you for such a sweet comment. I went over to your blog to look at the cake – it looks beautiful! The blueberries look huge! The blueberries in London might be larger in size than American ones. 🙂 I love baking with Greek yogurt – it gives such a nice texture to cakes, plus it’s a great alternative for those who do not want to bake with milk!

      • Courtney August 14, 2014, 6:20 pm

        Such an amazing alternative, I was trying to figure out what it replaces but i just couldn’t put my finger on it. I’m not too keen on milk so it’s even better using greek yoghurt as i much prefer it. When baking with greek yoghurt i find the batter is slightly thicker and more sticky in consistancy which i love. I find it makes the cake taste a lot better too. Thank you for your lovely recipes, they have been a joy to make (gave one of the salads a go the other day and it was delicious!) and they will continue to be a joy to make.

        • Julia August 19, 2014, 2:34 pm

          Courtney, thank you for you very sweet comments again! 🙂 I couldn’t agree more – I like Greek yogurt so much more than milk, even in baking. Plus, I am slightly lactose intolerant, so Greek yogurt will, of course, be my favorite as opposed to regular milk. 🙂

  • Monika September 6, 2014, 3:29 pm

    To cut calories I just made this substituting yogurt for the butter (in addition to adding the 1/2 cup of yogurt called for in the recipe) – I used 1 cup of yogurt in all – I found that no other fats or oils were needed. I also substituted a gluten-free flour blend for the all-purpose flour. Used vanilla-nut extract because that’s all I had. Sprinkled with granulated sugar 10 minutes before it came out of the oven. The result – AMAZING!!!!!!! So yummy! Great recipe.

    • Julia September 8, 2014, 2:51 pm

      Monika, thank you so much for your feedback! I have wondered if using Greek yogurt to replace ALL THE FATS would work in this recipe, and apparently it does! Thank you for letting me know. I will definitely try it sometime :). What kind of gluten free flour blend did you use – the one you make on your own or store-purchased? Did you use any gums?

    • Angela May 14, 2016, 3:10 am

      Hey, what were the steps you took to substitute the butter? Did you cream the greek yogurt with the sugar, or did you add it in only when you were mixing the dry and wet ingredients as stated in the recipe? I’m a greek yoghurt fan, so I would love to substitute all the fat with greek yoghurt!

    • Lyne November 18, 2016, 11:41 am


      I was very happy to have found this recipe. I used frozen mix berries and a full cup of Greek yogurt instead of butter. It turned out great. I’m making it today and bringing it to a family supper.

      • Julia December 20, 2016, 4:58 pm

        Lyne, I am so glad you liked it!

  • Katie September 13, 2014, 12:58 pm

    This was beyond delicious. I loved the blueberries in it, they added the perfect amount of sweetness. Also, I’m always looking for a way to cut some calories, so the Greek yogurt substitution was perfect! Thanks for the recipe!

    • Julia September 15, 2014, 3:09 pm

      Katie, thank you! I am glad you liked the cake. I thought it was pretty good too! 🙂 Not only is Greek yogurt good for you, 99% lactose free, it also gives a nice, rich texture to cakes – a great substitute for butter in baking!

  • Ariel September 19, 2014, 10:03 pm

    This is my second time making this recipe and I decided to changed it up a bit.
    Like the first time I made it, I subbed applesauce instead of butter to cut down on the fat, but this time I added 2.5 teaspoons of cocoa powder. It’s delicious, and the applesauce gives it this really nice pillowy texture.

    • Julia September 22, 2014, 2:37 pm

      Thanks, Ariel, your changes sound delicious! Good to know that removing ALL of the butter works in this cake! 🙂 Cocoa powder addition is interesting – make this cake just a little bit on the chocolate side!

  • Leti September 21, 2014, 7:44 pm

    Hi Julia!
    I’d love to bake this cake but I have frozen blueberries. Do you think it’ll come out fine? Should I increase the baking time/temperature?
    Thank you!

    • Julia September 22, 2014, 2:30 pm

      Hi! Frozen berries should work just fine – I use frozen blueberries in other baking recipes successfully. No need to change anything! Maybe, just coat them in flour so that they don’t sink too much.

      • Leti September 22, 2014, 5:18 pm

        Thanks so much for responding!!!! And thank you for an awesome recipe and an awesome blog!!! 🙂 🙂

        • Julia September 25, 2014, 3:09 pm

          Leti, thank YOU for being so sweet! 🙂

      • Karon August 25, 2015, 8:17 pm

        I have made this recipe twice with frozen blueberries and it came out perfectly. No need to coat the frozen berries in flour.

        Also, I added lemon zest the second time and it was even better!

        Thanks for a great recipe Julia! I will definitely be making this again.

      • Joan Marie Evansr April 22, 2017, 2:31 pm

        I just made this lovely cake this morning and hubby and I are having some with our mid-afternoon cup of tea. I usually use frozen blueberries when I bake with them as I find that they stay intact much better and they pretty much stayed on top of the cake. No need to flour them. Thank you for this lovely springtime cake.

  • Fam December 4, 2014, 7:59 pm

    It’s really delicious and my kids can’t stop eating and the whole cake was gone in the morning.

    But i have question, why the blueberry did not sink and all of them stay on top?

  • Jennifer December 5, 2014, 4:00 pm

    Making this for the weekend with raspberries and blueberries. Stay tuned!

  • Jennifer December 8, 2014, 8:41 am

    Looks great! Nutritional info? what is the calorie count on 1 slice?

  • lindsey January 20, 2015, 3:21 pm

    How much is half s stick of butter? Is it 1/2 a cup?

  • zaliah January 30, 2015, 10:06 pm

    hi,will it still be alright if you use wholemeal flour instead?

  • Stephanie February 25, 2015, 1:36 am

    I’d like to try this, but when you say ‘half a stick unsalted butter’ how much is that? 125g, 250g???

    • Kassie June 18, 2016, 4:03 pm

      Half a stick of butter is 1/4 cup, or 57 grams.

  • Amy March 6, 2015, 7:16 pm

    Just made this with my 8 yr old daughter. So yummy delicious!! Can’t wait to serve it for breakfast, but it makes a yummy treat after dinner as well!

  • Janet April 1, 2015, 8:19 pm

    How many calories per slice?

  • Sharon April 14, 2015, 11:27 pm

    This cake is amazing! I didn’t have Greek yogurt so subbed sour cream and baked in a 9″ pie plate. It is so light and delicious I’m sure I could have eaten half without thinking about it. Thank you so much for the recipe!

  • lindsey April 20, 2015, 10:17 am

    What can i use instead of yogurt

  • bridget April 28, 2015, 12:10 pm

    Would plain non fat yogurt be okay or does it need to be Greek yogurt?

  • Megan May 6, 2015, 3:28 pm

    Ohhhh yummy, I want to make this tonight! Could a glass pie dish work?

  • Asiya May 11, 2015, 10:01 am

    It looks beautiful! I am excited to try this recipe. Do you think I can use frozen blueberries instead of fresh?

  • Cherish May 14, 2015, 6:02 pm

    I just made this cake and it looks amazing – haven’t tried it yet as its cooling right now. to make it a cleaner/healthier version I used almond meal and coconut flour instead of white flour and rice malt syrup instead of sugar (to make it low fructose/fructose free). The batter tasted lovely so I’m sure the cake will too!

  • Sheena July 4, 2015, 11:52 pm

    made this blueberry cake today, Awesome, so delicious! No leftovers!

  • Roxanne July 25, 2015, 4:38 pm

    This is in the oven right now, with just one little addition – the zest of a tiny lemon I had lying around begging to be used. Can’t wait to try it! My batter was very thick – wondering if I beat the mixture too long just after adding the egg and vanilla….

  • Desiree July 30, 2015, 8:10 pm

    Should this be refrigerated if I’m making it ahead of time? Served at room temp?

  • Janet September 14, 2015, 9:40 pm

    Made this tonight and it is great! I used Erika’s Gluten Free Flour Blend instead of regular flour, same amount and added grated peel of 1 lemon for a subtle lemon flavor. Also didn’t have yogurt so used sour cream. Didn’t taste like gluten-free at all!

  • Katen December 15, 2015, 8:57 pm

    Have made this twice. It’s spectacular!! Do you think the cake would work with fresh cranberries? If so, would I coat in sugar before adding? Thanks.

  • Vic March 13, 2016, 6:17 pm

    The blueberry Greek yogurt cake is so good and it is light! We lived it. Don’t you know the calorie count by chance?

  • Marta March 19, 2016, 9:22 am

    Do you think this cake could be frozen? I need something I could make a week ahead of Easter and freeze and I’ve been really wanting to make this!

  • Denise April 22, 2016, 3:27 pm

    This was such an easy & delicious cake. I added a 1/2 tsp of lemon flavoring to the batter. May it so yummy! Thanks for the recipe.

    • Julia June 28, 2016, 9:25 pm

      I love lemon flavor with everything! Lemon would taste great in this recipe!

  • Farah April 28, 2016, 4:14 pm

    I made this cake today with less sugar and it was outstanding. Thank you for this. Will certainly be making it again.

    • Julia June 28, 2016, 9:24 pm

      Thank you – glad you enjoyed it !

  • Ben Berberich May 11, 2016, 6:33 pm

    Found this cake today on Pinterest and made it. Absolute hit with the family! Thanks for the recipie!

    • Julia June 28, 2016, 9:23 pm

      Thank you, Ben, I am glad you liked it!

  • HollyEats May 21, 2016, 7:09 am

    I like the recipe quite a lot. But your website is a pain in the a$$ to use. There are so many ads and they cover half the screen until you click on the X to end them. WAY too commercialized. The recipe, which is what I wanted, is so far down the page it’s taken ages just to get here due to the ads. A shame, really…

  • Jocely June 11, 2016, 10:29 pm

    This came out amazing. I’m eating it as i type. I used coconut oil instead of butter since I was out.

    • Julia July 1, 2016, 10:50 pm

      Thank you! Good to know that coconut oil worked great in this recipe!

  • Suzi July 4, 2016, 3:31 pm

    This must be one of the simpliest recipes ever and yet it is absolutely delicious. It came absolutely perfect. This is one I will make over and over again.

    • Julia July 6, 2016, 6:55 pm

      Thank you! 🙂

  • Jocely July 10, 2016, 9:24 pm

    Thanks for this recipe. I’ve made this 3 times now. I love it! My blueberries tend to stay towards the top. I’ve also tried adding raspberries which turned out great as well. I use coconut oil instead of butter. Here is a a link to how it turned out. https://www.instagram.com/p/BGiZuAZOg9Z/

  • Pat September 18, 2016, 3:39 pm

    Made this today for a neighborhood breakfast gathering. Went over well. Made an extra to share with my parents….. they loved it. Very moist and flavorful. I used frozen berries lightly coated with flour. I don’t think I needed to coat them, it’s not a thick cake so having the berries fall to the bottom didn’t turn out to be an issue. I will make this again.

  • Joyce October 9, 2016, 11:23 am

    This is my go to cake for everyone and everything. It is loved by all. I make it in a square pan or double it for a 9×13

  • christine handson December 2, 2016, 2:47 pm

    Can you post the calories per serving information alongside your recipe? 🙂

    • Julia December 17, 2016, 7:51 pm

      That’s a functionality I currently don’t have on my site.

  • Lina March 3, 2017, 5:37 pm

    Loveeed it! it turned so well, fluffy and moist first time I managed to bake a really good simple cake. I substituted butter for coconut oil and half white half whole weath flour

    • Julia March 11, 2017, 1:01 am

      Thank you, Lina, so happy you liked the recipe!

  • yume martin March 18, 2017, 3:22 pm

    I’m making this in the UK, but haven’t come across a “stick of Butter” as a measurement, can anyone tell me what this translates to in oz or gram or any other universal measurement??

    • Julia March 29, 2017, 1:07 am

      1 stick of butter is 113 grams.

  • lily May 25, 2017, 1:14 pm

    Can I bake this the night before and serve a day later? any suggestions on what else can be serve along with this dessert? Thanks

  • Charlotte June 3, 2017, 9:09 am

    This cake turned out beautifully! Fantastic recipe!

  • Andrea June 21, 2017, 6:10 pm

    Hi, I made this cake and it came out awesome. I will make again, thank you

  • Catherine July 18, 2017, 10:24 am

    I’ve made this three times now (with frozen blueberries) and it’s excellent every time. Thanks!

  • Archana September 16, 2017, 5:45 am

    Can i double the ingredients of this cake to make a bigger cake ? Or make double batch ?

  • Loyce October 7, 2017, 8:51 pm

    Just made the cake and it turned out great! Just the right sweetness, moist and good. Gonna try a little lemon zest the next time! Would love to know how many calories the entire cake has?

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