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    Blueberry Greek Yogurt Cake

    Published: Jul 19, 2014 / 203 Comments

    242.8K shares
    • Facebook2.0K
    Recipe Print

    Delicious, easy-to-make, and beautiful Blueberry Greek yogurt Cake made in a springform baking pan.

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    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.

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    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.

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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 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.

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    blueberry coffee cake, blueberry buttermilk cake, blueberry cake recipes, blueberry desserts, springform cake recipe, sprinform desserts

     

    4.79 from 127 votes

    Blueberry Greek Yogurt Cake

    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. 
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 10 people
    Calories per serving 159 kcal

    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
    US Customary - Metric

    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

    Adapted from Epicurious

    Nutrition

    Nutrition Information
    Blueberry Greek Yogurt Cake
    Amount per Serving
    Calories
    159
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    29
    mg
    10
    %
    Sodium
     
    94
    mg
    4
    %
    Potassium
     
    65
    mg
    2
    %
    Carbohydrates
     
    25
    g
    8
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    175
    IU
    4
    %
    Vitamin C
     
    1.4
    mg
    2
    %
    Calcium
     
    25
    mg
    3
    %
    Iron
     
    0.7
    mg
    4
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Easy Peanut Butter Cookies
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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. kim

      August 14, 2022 at 1:45 pm

      Hi Julia, I made this cake to day and its delicious however I do have a couple of questions. My scales are in grams, as I live in the UK. I tried converting your recipe into grams and worked out 60 grams of butter, but on further investigation it looks like it should have been more like 100grams. I'm not sure if US ounces are the same as UK ounces, all rather confusing. As I prefer weight I used 150grams of flour.
      Are you able to confirm please? The mixture was very thick and most of the blueberries stayed on top.

      Reply
      • Julia

        August 14, 2022 at 7:00 pm

        Kim, I just added US Customary - Metric conversion under the ingredients list. If you click on the metric - it will convert to metric.
        I would also make sure to sift and aerate the flour, just in case:

        Aerate the flour by fluffing it with a spoon and adding it into your measuring cup with the spoon instead of just packing the flour into the cup. This will prevent the flour from overpacking. Overpacking the flour results in a denser cake texture.

        Hope this helps. 🙂

        Reply
        • kim

          August 15, 2022 at 11:00 am

          Thank you for your reply. It is still delicious and I look forward to trying it again.
          Just looked at the metric measurements, makes life easy!
          I added 150grams of flour where on the conversion it should be 125grams. That will make a difference.
          Thanks for taking the time.

          Reply
    2. Lyn

      May 18, 2022 at 12:22 pm

      Can this cake be put in the freezer ?

      Reply
    3. K Langton

      March 11, 2022 at 4:25 am

      “Greek yogurt” - should this be plain or sweetened? Thanks!

      Reply
      • Julia

        March 21, 2022 at 11:31 pm

        Either will work! I used plain Greek yogurt.

        Reply
    4. Maria in the ADKs

      March 08, 2022 at 3:30 pm

      Awesome cake! I made it to take to a friend's house but my family and I couldn't resist trying it! I wound up making a second one a few hours later. I mixed it up by using strawberry yogurt and Chambord raspberry liquor instead of vanilla extract. So delicious! Thank you for a great recipe that I can feel good about eating because it is not too sweet and has a small amount of butter as compared to other cakes! Just wrote this recipe in my permanent recipe book! Thanks again! Happy Baking!! Always bake with love!!!

      Reply
      • Julia

        March 21, 2022 at 11:54 pm

        WOW, Maria, your comment made my day! So glad you found this recipe useful and it made me smile that you had to bake a second cake for your friend after you couldn't resist trying the first cake. 🙂 Love that you used strawberry yogurt and raspberry liquor - both sound delicious for this cake!

        Reply
        • Daria

          April 05, 2022 at 4:55 am

          Hey Julia
          I'm planning on making this cake today. And I was wlndering of I can also bake if in a loaf pan instead of a round pan. If yes, hiw long should I bake it and do I have expect the cake to sink after baking. Thanks in advance and this recipe sound super delicious

          Reply
          • Julia

            April 24, 2022 at 8:31 pm

            Daria, you can bake this in a loaf pan - it should work just fine, as long as the loaf pan is the right size. You will probably have to bake it a bit longer since loaf pans are usually taller than a springform pan.

            Reply
    5. Chloe

      March 04, 2022 at 7:02 am

      Seriously best base cake ever. We use it for fruit swirl cakes, muffins, I even used it for a mango tres leches.

      Reply
      • Julia

        March 22, 2022 at 12:30 am

        Chloe, I am so happy you found this recipe to be versatile enough for fruit swirl cakes, muffins, and more! Thanks for sharing this wonderful feedback and the 5-star review! 🙂

        Reply
      • Keyko

        July 08, 2022 at 5:28 pm

        How long did you cook for muffins?

        Reply
    6. Debi

      February 17, 2022 at 5:33 pm

      This has become a family (and neighbor) favorite. When I am so disappointed that the blueberries I bought are not as firm or tart as I like them, this is my go to recipe. It comes out perfect every time. I add 3/4 of a teaspoon of ground cinnamon like I do for blueberry pie. Yummy!!!

      Reply
      • Julia

        February 18, 2022 at 12:25 pm

        Debi, your comment makes me very happy! 🙂 I am glad you found this recipe useful for using up those blueberries!

        Reply
    7. Debra

      December 15, 2021 at 8:42 pm

      I made this cake today and it turned out perfect! I like that it is not too sweet and is versatile enough for breakfast, tea, or dessert. I baked it in a 9” springform pan for 30 minutes. Easy to make, this one is a keeper! I would like to make it in the summer with raspberries.

      Reply
      • Julia

        December 17, 2021 at 6:17 pm

        Debra, thank you for such wonderful feedback! Glad you liked this cake - and thank you for taking the time to share your comment!

        Reply
    8. Linda

      November 22, 2021 at 10:58 am

      Has anyone made this with gluten free flour?

      Reply
      • Julia

        November 22, 2021 at 2:30 pm

        Yes, you can make this with gluten-free flour - I would suggest this one: https://shop.kingarthurbaking.com/items/gluten-free-measure-for-measure-flour

        Reply
    9. Fran

      September 19, 2021 at 10:37 pm

      Love this recipe. Had just a half cup of vanilla yogurt left and found your recipe. So easy and will double recipe next time. I substituted coconut oil for butter and it works fine.

      Reply
      • Julia

        September 22, 2021 at 3:44 pm

        Fran, I am so glad you liked this cake! Thank you for sharing your comment and the 5-star review! 🙂

        Reply
      • Ruth

        May 30, 2022 at 7:58 pm

        Hi. Wondering how he recipe will turn out using regular homemade yogurt?

        Thanks,
        Ruth

        Reply
    10. Shweta

      September 09, 2021 at 1:19 am

      This cake came out perfect and was very easy to make! Like other people before me have already mentioned, the batter was thick and I had to spread it out in the pan. (Wonder if this has to do with how I beat the ingredients..?) The blueberries didn't sink to the bottom in my case (but I did dust them with flour before I added them). All this said, it was super delicious and I will be making this again when I invite people over! 🙂

      No faults found and this totally deserves a 5-star rating! 🙂

      Reply
      • Julia

        September 22, 2021 at 4:30 pm

        I am so glad you tried this recipe and liked it! Thank you for stopping by and taking the time to share such a thoughtful comment and the 5-star review! 🙂

        Reply
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