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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.
Hi Julia!
I'd love to bake this cake but I have frozen blueberries. Do you think it'll come out fine? Should I increase the baking time/temperature?
Thank you!
🙂
Hi! Frozen berries should work just fine - I use frozen blueberries in other baking recipes successfully. No need to change anything! Maybe, just coat them in flour so that they don't sink too much.
Thanks so much for responding!!!! And thank you for an awesome recipe and an awesome blog!!! 🙂 🙂
Leti, thank YOU for being so sweet! 🙂
I have made this recipe twice with frozen blueberries and it came out perfectly. No need to coat the frozen berries in flour.
Also, I added lemon zest the second time and it was even better!
Thanks for a great recipe Julia! I will definitely be making this again.
I just made this lovely cake this morning and hubby and I are having some with our mid-afternoon cup of tea. I usually use frozen blueberries when I bake with them as I find that they stay intact much better and they pretty much stayed on top of the cake. No need to flour them. Thank you for this lovely springtime cake.
This is my second time making this recipe and I decided to changed it up a bit.
Like the first time I made it, I subbed applesauce instead of butter to cut down on the fat, but this time I added 2.5 teaspoons of cocoa powder. It's delicious, and the applesauce gives it this really nice pillowy texture.
Thanks, Ariel, your changes sound delicious! Good to know that removing ALL of the butter works in this cake! 🙂 Cocoa powder addition is interesting - make this cake just a little bit on the chocolate side!
This was beyond delicious. I loved the blueberries in it, they added the perfect amount of sweetness. Also, I'm always looking for a way to cut some calories, so the Greek yogurt substitution was perfect! Thanks for the recipe!
Katie, thank you! I am glad you liked the cake. I thought it was pretty good too! 🙂 Not only is Greek yogurt good for you, 99% lactose free, it also gives a nice, rich texture to cakes - a great substitute for butter in baking!
To cut calories I just made this substituting yogurt for the butter (in addition to adding the 1/2 cup of yogurt called for in the recipe) - I used 1 cup of yogurt in all - I found that no other fats or oils were needed. I also substituted a gluten-free flour blend for the all-purpose flour. Used vanilla-nut extract because that's all I had. Sprinkled with granulated sugar 10 minutes before it came out of the oven. The result - AMAZING!!!!!!! So yummy! Great recipe.
Monika, thank you so much for your feedback! I have wondered if using Greek yogurt to replace ALL THE FATS would work in this recipe, and apparently it does! Thank you for letting me know. I will definitely try it sometime :). What kind of gluten free flour blend did you use - the one you make on your own or store-purchased? Did you use any gums?
Hey, what were the steps you took to substitute the butter? Did you cream the greek yogurt with the sugar, or did you add it in only when you were mixing the dry and wet ingredients as stated in the recipe? I'm a greek yoghurt fan, so I would love to substitute all the fat with greek yoghurt!
Hello,
I was very happy to have found this recipe. I used frozen mix berries and a full cup of Greek yogurt instead of butter. It turned out great. I'm making it today and bringing it to a family supper.
Lyne, I am so glad you liked it!
Came home from my holiday to find a huge tub of greek yoghurt and alot more blueberries than we usually buy. Once questioning why we had so much of those ingrediants i was shown your website and this recipe. I quickly fell in love with the amazing and flattering photography and all the recipes just jumped out to me. I made this today and i've never tasted such an amazing batter. Never cooked with greek yoghurt before but have always tried searching for recipes to use it in baking. Have come accross similar recipes but your photography made me want to make it. The cake is superb, amazing with a dash of cream or even some more yoghurt and berries. That sprinkle of icing sugar really does add that little bit extra too.
Definitly will be making alot more of your recipes very soon. I have made a review of this bake on my blog: http://courtneymariehaynes.blogspot.co.uk/ so please have a look if you would like.
Thank you for your amazing blog and recipes, keep it up!
Courtney, thank you for such a sweet comment. I went over to your blog to look at the cake - it looks beautiful! The blueberries look huge! The blueberries in London might be larger in size than American ones. 🙂 I love baking with Greek yogurt - it gives such a nice texture to cakes, plus it's a great alternative for those who do not want to bake with milk!
Such an amazing alternative, I was trying to figure out what it replaces but i just couldn't put my finger on it. I'm not too keen on milk so it's even better using greek yoghurt as i much prefer it. When baking with greek yoghurt i find the batter is slightly thicker and more sticky in consistancy which i love. I find it makes the cake taste a lot better too. Thank you for your lovely recipes, they have been a joy to make (gave one of the salads a go the other day and it was delicious!) and they will continue to be a joy to make.
Courtney, thank you for you very sweet comments again! 🙂 I couldn't agree more - I like Greek yogurt so much more than milk, even in baking. Plus, I am slightly lactose intolerant, so Greek yogurt will, of course, be my favorite as opposed to regular milk. 🙂
I am assuming that the yogurt is the plain Greek yogurt. Have you ever made it with vanilla Greek yogurt? I just wonder if it would turn out the same and see no reason for it not to. I think it would taste fabulous, but would just like some reassurance.
Yes, I used plain Greek yogurt. I've used vanilla Greek yogurt with other cake recipes (not this one) - they turn out just the same as if you used the plain one. I usually save vanilla Greek yogurt for breakfast (love the flavor) and don't use it for baking because I just like the vanilla flavor the best for breakfast. If using vanilla Greek yogurt in baking, it's like wasting vanilla flavor 🙂 - you can't even taste it in the final product. So, yes, plain and vanilla Greek yogurt produce identical results in baking.
I saw this come around on Tumblr today, and just so happened to have all the ingredients on hand, so I made it this evening. I subbed out 1/2 cup whole wheat flour and 1/2 cup blue cornmeal for the all purpose flour and split the sugar half dark-brown, half white. It was easy, quick, and AMAZING. If you add some pecan halves, it'll be downright hearty, and a nice breakfast pastry.
Great recipe!
Wow, you have really great ideas on how to make this cake healthier! Thank you! Pecans will be a great addition - I love nuts, and sometimes just forget to use them in recipes.
This looks simple and delicious. I must make a gluten-free version of this cake.
Yes, what a great idea! I need to make a couple of gluten free desserts on this blog, too.
Yummmm
Wow, nice cake. The berries look so blue in that yellow cake!
ela h.
They do look so pretty!
My husband adore blueberries! This is the perfect cake to make his weekend so much brighter!
Beautiful. LOVE blueberries, the crispy edges and topped with the powdered sugar - perfection.
This is absolutely beautiful! I love how you describe every little detail about it because you clearly put a lot of work and lots of love into it! Yummy!