Delicious, easy-to-make, and beautiful 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. This blueberry Greek yogurt cake is very moist, not overly sweet, with an amazing texture.
Use either a 9x3 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 blueberries.
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:
This blueberry Greek yogurt 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.
Blueberry Greek Yogurt Cake
Ingredients
- 1 cup all-purpose flour sifted
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 oz unsalted butter softened
- ⅔ cup sugar
- ½ teaspoon pure vanilla extract
- 1 large egg
- ½ cup Greek yogurt
- 1 cup blueberries
Instructions
- Use 9x3 springform pan or 9 inch round cake pan.
- 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.
- Sift flour, baking powder, baking soda, and salt together into a medium bowl.
- 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.
- Keeping the mixer speed low, mix in the flour in 2 batches, adding ½ cup Greek yogurt in between the 2 batches to the cake batter until combined. Do not overmix.
- Transfer the cake batter to the springform pan. Scatter blueberries evenly on top.
- Bake until cake turns golden, and the tester comes out clean, about 20 to 35 minutes, depending on your oven.
- 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.
- If using a 9 inch round cake pan, cook in pan for about 30-40 minutes, then invert onto a plate.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Can you double recipe and use a larger circular pan?
Can I use frozen blueberries?
Terri, yes, frozen blueberries would work great. No need to thaw them, add them frozen!
This recipe is amazing! I’m going to try it again with monk fruit and high protein flour. Thank so much for an awesome recipe!
Marni, so glad this cake turned out well! Thank you for your 5-star review! ❤️
Debbie
3 adults, 2 little kids.. I FOOLISHLY made one 9 inch round pan of this, expecting we'd have some for today and tomorrow... It was gone in about a minute flat.
Ha-ha! 🙂 That's always a good sign!
I'm looking forward to trying this and will probably add some lemon zest to the recipe. I am Celiac - do you think almond flour would work, or just plain GF flour? Thanks - LOVE your recipes and have cooked many of them!! 🙂
Caroline, yes, gluten-free flour (1-to-1 or measure-for-measure) would work great! If using gluten-free flour, there is no need to sift it. 1 cup of packed gluten-free flour should work great.
If you use almond flour is it 1 for 1? I am going to try this recipe tomorrow and just bought almond flour to try to substitute for regular flour at suggestion of some friends.
I haven't tested this with almond flour, but to be on the safe side, I wouldn't substitute 1 to 1. I would test this recipe with 1/2 cup regular flour (or gluten-free flour) and 1/2 cup almond flour.
This is one of my favorite cakes to make. I’ve added 1/2 tablespoon of manuka honey, some lemon rind, and collagen powder and it is amazing! So easy….so delicious! Thank YOU
Sam, you are very welcome! 🙂 Love the addition of honey + lemon! Thank you for your review and the 5-star rating! 🙂
I was searching for recipes with Greek yogurt and came across this one. I made it last night and my husband and I loved it! Definitely a keeper!
Kelly, I am so happy you found my recipe through Google search! Thank you for your review and I hope you try some other recipes on my site. Wishing you and your husband a very Happy New Year! ❤️❤️