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.
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 loved this from when I learned about it from another jewelry maker! I believe it was 2014??? I’ve been making it every year IT NEVER FAILS! And, now I have a two year old and she helped me make it today for her grandmas bday 🙂 I can’t wait to sink my teeth in it! Do I need to refrigerate this? If I do, just leave it room temp before serving or should I warm up in oven???
I only ask becuase this is the first time I do t eat right after making it! Hahahaa!
Edith, so happy you’ve been enjoying this recipe! 🙂 You don’t really need to refrigerate it if you plan to eat within the next 3 days. You can, of course, refrigerate it, making sure the cake is covered air-tight, and when you’re ready to eat either bring it to room temperature of warm it up slightly in the oven.
Can we use dried blueberries??
I only used fresh blueberries, but dried blueberries will work too. Of course, the cake will not be as juicy as with fresh blueberries but it should still be very delicious!