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
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.
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.
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. 🙂
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.
Can this cake be put in the freezer ?
“Greek yogurt” - should this be plain or sweetened? Thanks!
Either will work! I used plain Greek yogurt.
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!!!
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!
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
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.
Seriously best base cake ever. We use it for fruit swirl cakes, muffins, I even used it for a mango tres leches.
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! 🙂
How long did you cook for muffins?
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!!!
Debi, your comment makes me very happy! 🙂 I am glad you found this recipe useful for using up those blueberries!
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.
Debra, thank you for such wonderful feedback! Glad you liked this cake - and thank you for taking the time to share your comment!
Has anyone made this with gluten free flour?
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
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.
Fran, I am so glad you liked this cake! Thank you for sharing your comment and the 5-star review! 🙂
Hi. Wondering how he recipe will turn out using regular homemade yogurt?
Thanks,
Ruth
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! 🙂
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! 🙂