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    Blueberry Greek Yogurt Cake

    Published: Jul 19, 2014 / 235 Comments

    245.9K 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

     

    4.82 from 207 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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    Comments

    1. Lulu Pippin

      February 19, 2023 at 1:44 pm

      Hello Julia! I made this once ….so far!!!!!❤️❤️ I’d love to try in a couple 3” mini springform pans, What do you think?

      Reply
      • Julia

        March 18, 2023 at 9:35 pm

        Lulu, I am glad you tried this cake and loved it! 3-inch mini springform pans should work great! Probably, 2 of them should be enough (fill them 2/3 full so that they don't overflow). And, bake them for probably only 30 minutes but do check with a toothpick for doneness.

        Reply
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    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

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