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
Nutrition Disclaimer:
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.
Great recipe! I easily adapted it for my gluten free ( gf flour), dairy free(nutlex butter substitute) and egg free (1 tblsn golden syrup) friend (yeah- not easy!), so tasty. Thank you!
That’s amazing, Glenda, I love how you adapted it to be gluten-free, dairy-free, and egg-free—that's no small feat! So glad it still turned out delicious. Thanks for sharing your tweaks! 🙂
I like this cake a lot, and I'd like it less sweet. How much sugar could be removed without changing the integrity of the cake? I live at 7,500 feet altitude, but I'd also like the answer without any altitude adjustment.
Hi Karen! It's not an overly sweet cake but you can definitely get away with using just 1/2 cup of sugar. Coincidentally, I originally made this cake at around 9,000 feet in a regular oven (no fan). I've made similar cakes at sea level, too. Because it's such a simple, no-fuss, and not a "tall" cake, this recipe works pretty similarly at altitude and sea level. It will bake a bit faster at sea level. I feel like the baking times for a simple "short" cake like this are actually more influenced by the type of oven (conventional vs a convection oven).
Can you do this as a layer cake with frosting?
I haven’t tried this yet but I have your recipes…I’m always looking forward to the emails. My question for this recipe is switching up the fruit.. could you sub out peaches for the blueberries? Love peaches..
I use this recipe so often and it never fails me! So easy to make and delicious!
What do you suggest to make it gluten free? Could you make it with almond flour or would it be better to use cup for cup gluten free flour?
Delicious but not so moist, maybe I should cook it less?
Hi Biana, yes, bake it for a shorter time. All ovens are different, your oven could be hotter than mine.
Can you use frozen blueberries?
Yes, you can. No need to thaw them, use them frozen.
Hello,
Just a delicious cake thank you for the recipe.
How should it be stored ? Fridge or cupboard ? I thought fridge due to the yoghurt but then it would be as nice cold…
Thank you
Hi Hannah, here are my general storage guidelines for this type of cake:
➡️ For the first 48 hours, keep the cake at room temperature. Once cooled completely, loosely cover it with parchment paper or aluminum foil, leaving space for air. It can be stored this way for up to 4 days.
➡️ Fridge. You can also refrigerate this cake for up to 7 days in an airtight container or tightly wrapped in plastic wrap or a freezer bag.
➡️ To freeze the cake, ensure it is completely cool first. Wrap it tightly in an airtight plastic wrap, or place it in a freezer bag or a freezer-safe container. Freeze for up to 2 months.
Love making this cake. Can I convert it to muffins and bake them for a few minutes less. Everyone wants a piece of cake and this way they’d be equal. I’ve made 10 cakes so far!
Hi Paula, I'm so glad you love this cake! ❤️ yes, this would work great as muffins. This recipe would probably not make 12 muffins; you would only need to bake them for 20 or 25 minutes.
Can I use a different flour , I can’t have gf or reg white flour and I need to use as little as possible sugar, wonder if I could use less than recipe calls for. Thanks
Hi Lynn, here are the flours that I successfully used in this recipe:
wheat flours:
Regular all-purpose flour
Cake flour
Caputo flour
Einkorn flour
I have also made it gluten-free using this 2 flours:
Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
King Arthur gluten-free measure-for-measure flour.
Not sure what other flours you have in mind. You can reduce sugar to 1/2 cup.
Could I sub sour cream for the Greek yogurt?
Yes, you can!
The cake turned out so light, moist and delicious! Thank you for such an easy recipe.
Ash, I am so glad you enjoyed this cake as much as I do!