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
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Use 9x3 springform pan or 9 inch round cake pan.
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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.
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Sift flour, baking powder, baking soda, and salt together into a medium bowl.
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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.
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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.
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Transfer the cake batter to the springform pan. Scatter blueberries evenly on top.
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Bake until cake turns golden, and the tester comes out clean, about 20 to 35 minutes, depending on your oven.
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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.
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If using a 9 inch round cake pan, cook in pan for about 30-40 minutes, then invert onto a plate.
Adapted from Epicurious
Perfect. One of the very few recipes that delivered first time. Love this cake. Texture is amazing. Thank you.
Absolutely delicious! Thank you, Julia.
Can you use non fat Greek yogurt and sugar substitute instead? Does it affect the cooking time?
Hi – 2 questions
1) could I substitute coconut oil for butter?
2) will frozen bb change anything?
Thank you!!
Hi Julia! I tried this recipe a few months ago and it was absolutely perfect. I’m wondering if it would work as individual muffins – have you tried this before? I know you recommend a certain size of pan to bake it in but was wondering. Many thanks. I love the recipe!
Paloma, so glad you enjoyed this recipe! Yes, you can definitely bake these as muffins. Fill the muffin cups about 3/4 full and bake for about 20-25 minutes in the preheated oven at 375 F. Depending on the muffin pan size, you might have to double the recipe.
It was delicious. But the ‘batter’ is more like a dough. I had to spread it and try and push the blueberries down into it, it was so thick. They just sat on top. It didn’t look anything like the picture. How did everyone elses turn out?
Mine was opposite- all the blueberries sank to the bottom and created a layer on the bottom
Mine was very thick as well! This recipe was adapted from Epicure which has 1/2 c buttermilk in it so I’m wandering if Julia forgot to add the liquid in the recipe!?
Same! My batter was very thick like cookie dough. Seemed overly dry however the texture of the final cake was fine. Still, I feel like there might be a missing ingredient. There was so little batter, once poured into the bowl it never spread to the sides.
Super tasty – I used peaches that needed to be used asap and it was perfect for summer…
All the blueberries sank to the bottom and created a layer on the BOTTOM, that’s not WHAT WE EXPECTED!! I think it should be only half cup of blueberries. You need to review the receipe.
Hi Victor! This is a very light cake (thanks to Greek yogurt) so blueberries should not have all sunk it. Did you use a similar baking pan? Hopefully, not a smaller baking pan? Also, another trick is to toss blueberries in a small amount of flour (to coat them) and then add them to the cake. The flour around the blueberries will absorb some of the liquid which will make the berries less likely to sink to the bottom.