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 made this tonight and it came out beautiful even while using pre-frozen blueberries (I let them thaw on the counter for about an hour) and not quite following the order of operations for steps 4-5. I also made it in a glass pie dish. This will be a nice recipe to have in my back pocket for brunches and potlucks.
I love this so much, because it makes this non-baker look like a rockstar! I’ve made this several times over the years, and now Ive made it twice with my daughter(she’s three)! This recipe has been part of my baking repertoire for many years now! I was introduced to it by a fellow Jewelist I met on Instagram!
Bake on!
I made the cake with truvia instead of sugar to cut the calories even more. Delicious & easy to make. Thanks for sharing Julia
Love It! Perfect with coffee or wine! Definitely going to make it again! I used almond extract instead of the vanilla. OMG! You are missing out on an amazing light cake!
I am so glad you enjoyed this recipe! Thank you for stopping by and sharing your comment! 🙂
Worked great with figs, too. I cut them up into pieces that ended up being a bit bigger than a big blueberry.
Using figs sounds delicious!
This is an awesome cake, thank you!
If I double the recipe, would it work to bake in a 9 X 13 pan?
I am glad you liked it! Yes, if you double the recipe, you can use a 9 x 13 pan.