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.
Can I double this delicious blue berry cake?
Hi do you think I can freeze this cakes?
Sarah, yes, you can freeze this.
Hello Julia! I made this once ….so far!!!!!❤️❤️ I’d love to try in a couple 3” mini springform pans, What do you think?
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.
Could I make it in a hundred pan?
Bundt pan
Janice, if you use the bundt pan that measures 9 inches in diameter and holds 10 to 12 cups, then this recipe will need to be doubled.
I am so delightfully surprised by this cake. It is so light and packed with berries! ❤️
Sam, I am so happy this recipe did not disappoint. 🙂 Thank you for the 5-star review!
I have made this yummalicious cake 2 times now! First time about 2 weeks ago and my husband went on and on about how this cake was so fabulous! It was so delightful I could have eaten 1/2 the cake at 1 setting!!!!
I did change it with this 1 change, 1/3 cup of sugar instead of 2/3 cup of sugar! My cakes have just a hint of sweetness!
Tonight, I surprise my husband with the Blueberry Cake again! He got his 4th and final deer this morning with 2 more days to the end of Deer season!
Thank you Julia, for this absolutely wonderfully easy and yummy Blueberry Cake!!!!!!! I know it will show up at least once a month for dessert!❤️
Debbie, I am so happy you love this recipe! 🙂 Thank you very much for taking the time to share such a positive and uplifting comment. I actually also prefer my cakes not very sweet. Happy Holidays! 🙂
Found your recipe yesterday and made the cake today, it was soooooo good, my 1,5 year old and son also loved it
What other fruits would you recommend making this cake with?
Anna, I am so happy you enjoyed this recipe. It would also work great with fresh peaches (when in season) or plums. And all kinds of berries - strawberries, blackberries, raspberries.
This week I made the cake twice:
- for Christmas lunch at work, everyone loved the cake
- today for Christmas Eve with the familie and again it was a succes 🙂
Thnx for your reply, I will try it out with other fruits as well.
Anna, I am so glad you chose this recipe for Christmas celebrations! 🙂 Thank you for sharing this wonderful feedback and the 5-star review! 🙂
Hello,
I have been making your recipe for years and it’s alway a hit! I am wondering if I can use it to make pumpkin shape cupcakes (in pumpkin shaped silicon) for Halloween party?
Iza, if it's a pumpkin-shaped silicon mold that's oven-safe and is intended for baking (not for just molding candy or something like that) - then you can certainly use it! It would work great with this recipe!
As long as this silicon mold is oven-safe and intended for baking! 🙂
I would add more flour to this cake so that the cake batter is more dense if you are to bake this in smaller-shaped baking pans.
Can I substitute for different sugar. ? I would like to use monk if possible?
Katherine, you can use monkfruit sweetener. I think it's somewhat sweeter than sugar, so probably reduce the amount a little bit.
Super easy & delicious. I mixed everything by hand, so my batter was probably a little stiffer - the blueberries stayed mostly on top but that was only a good thing! I also added a half tsp of almond extract & half tsp of cinnamon. Great little quick bake!
Amy, so glad you enjoyed this recipe! Love the addition of almond extract and cinnamon - so delicious!
Undoubtedly a very delicious cake! Loved the recipe. I wonder if plums can be substituted with blueberries. Thank you Julia.
Neena, thank you! And, yes, plums would be delicious in this cake. Perfect this time of year!
Julie, I have baked your cake dozens of times and it’s always a great hit with everyone, even my picky friend who doesn’t like anything too sweet. My favorite version was adding slices of mango on top along with the blueberries, so good!
Joanna, I am so glad you love this recipe! Love the addition of mango slices on top - sounds delicious and it makes the cake look beautiful, too! Thank you so much for your comment! 🙂
Do you think I could use frozen blueberries?
Carol, yes, use frozen blueberries, without defrosting them.
this is very similar to a blueberry muffin recipe i use; might have gotten that from here?
i use greek blueberry yogurt, however, for the extra b.berry boost. also some freshly grated lemon zest.
a tip, if it bothers anyone that the b.berries 'fall to the bottom': rinse, then drain, b.berries, and place into a small bowl w. 1 tbs. flour, stir to coat well. it keeps the berries from sinking, and more evenly distributed. i always use more b.berries than directed, but hey, that's just meeee.....will try this version in a cake form. thanks so much!
Debbie, thank you so much for such helpful feedback regarding coating the berries in flour to prevent them from sinking! So-so helpful for other readers! I am glad you liked this recipe and glad you stopped by to share such a wonderful comment! 🙂
Amazing cake I love it delicious thank you ,instead of using all purpose flour I used self raising flour no salt no baking powder or baking soda didn’t need it and it turned out amazing then I put blueberry butter cream on top delicious for my daughter’s birthday cake
Melanie, I am so glad you loved this cake! And, thank you so much for sharing your feedback regarding the use of self-raising flour. This information would be so helpful to me and other readers! Finally, adding blueberry butter cream on top takes this cake to the next level - I bet your presentation of this cake was AMAZING!
Excellent cake! I made it to today to take to a friend’s house. Simple ingredients, it took 24 minutes in my oven. I used a springform pan and vanilla Greek yogurt (it’s all I had). I topped it with a simple lemon glaze made from fresh lemon juice and powdered sugar. I will definitely make it again.
Dil, thank you so much for your comment! I am glad you loved this cake! Vanilla Greek yogurt works great in this recipe!