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 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 blueberries.
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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:
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.
Great texture, not overly sweet cake with lots of blueberries. This blueberry Greek yogurt cake is easy to make, perfect for breakfast or a dessert after dinner.
- 1 cup all-purpose flour sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 oz unsalted butter softened
- 2/3 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup Greek yogurt
- 1 cup blueberries
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 1/2 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.
Adapted from Epicurious
I love this easy go to recipe. It doesn’t last long so make 2
Thank you! I am so glad you liked it! 🙂
can you use frozen berries? Also can you use fresh raspberries?
Yes, you can use frozen berries. I’ve used frozen berries in similar recipes and they work great, they even hold their shape better than unfrozen ones. And, yes, you can use fresh raspberries.
I made this cake last night with only one change; I used all purpose gluten free flour. It turned out moist and delicious. I was surprised at the turn out. My parents loved it!
Glad to hear that it worked with all-purpose gluten free flour!
I made this cake last night and it turned out sooooo delicious! What a simple but brilliant recipe! I can’t wait to make it again for family and friends! Question, how do you get your blueberries to stay towards the top? Mine sunk to the bottom and you couldn’t see any on top when it finished baking.
Thank you! I am glad you liked it! 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, as you can see in this slice of cake. Also, you can try scattering some extra berries on top mid-way through baking.
Also, you can mix the fruit with a little flour in a bowl. It’ll keep them from sinking!
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?
Loyce, so glad you liked the cake! A little bit of lemon zest is going to make it even better. Unfortunately, I don’t have the nutritional info on my site yet.