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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.
It is delicious. Not to sweet and moist.
Thanks, Mary, for your review, glad you enjoyed this not overly sweet cake (that's my preference, too). 🙂
I made this recipe and substituted the blueberries with small pineapple chunks and I also added 1/2 cup of coconut flakes. It was superb.
Thank you, Lyn, for sharing your feedback about using pineapple chunks. Sounds delish, and I will have to try it!
That cake batter is fabulous! The cake came out so well and made my friend so happy! Thank you. Real yoghurt is the key. What a difference.
Made 2 more today: one with fresh blueberries, one with frozen. I’ll not be using frozen berries again. The middle didn’t cook through and the fruit sank. Cut out the middle bit and called it a Bundt cake
So easy to make and eat. Thank you
Paula, thank you for such a wonderulf and thoughtful review!! And, thank you for the feedback about frozen blueberries - they do add extra moisture especially to this recipe as the cake batter here is pretty light and fluffy. 🙂
This looks so amazing. I'm wondering how well it would freeze. Perhaps I could make it in larger batches to serve to our B & B guests.....
Hi Fawn, this freezes well! Once thawed, it might look as presentable. In that case, I recommend that you sprinkle it with the powdered sugar (always using a fine mesh sifter!) and top with fresh berries on top!
Will fat free yogurt work in this recipe
Yes, it will!
This cake is delicious! I brought it to my ladies group, and it was all gone. Everyone raved, and one insisted on the recipe. I was glad to pass it on. Thank you for a really good recipe.
Eileen, thank you for taking the time to share such a wonderful review and for spreading the word about my site! 🙂
I just made the Blueberry Greek yogurt cake for the first time, and it looks fantastic! Unfortunately, it is my contribution to the dessert table at a friend’s Easter dinner, so I’ll have to wait to taste it! Thank you for the very easy recipe!
Thank you, Jane, for this comment! I hope your friends love this cake! 🙂 🙂
Can I make this gluten free
Yes! You can use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour. If using these flours, don't sift them but don't pack them into a measuring cup either.
Can you double recipe and use a larger circular pan?
Linda, yes, you can double it and use an appropriately sized larger pan.
Absolutely wonderful, everyone enjoyed this cake! Want to make it again but my daughter does not do sugar, can anything be used in place?
Linda, so glad the cake was a hit! Try using monkfruit sweetener, but in smaller amount.
For example instead of 1 cup of regular white granulated sugar use about 1/2 cup or 2/3 cup of monkfruit.
Can I use frozen blueberries?
Terri, yes, frozen blueberries would work great. No need to thaw them, add them frozen!
This recipe is amazing! I’m going to try it again with monk fruit and high protein flour. Thank so much for an awesome recipe!
Marni, so glad this cake turned out well! Thank you for your 5-star review! ❤️
Debbie
3 adults, 2 little kids.. I FOOLISHLY made one 9 inch round pan of this, expecting we'd have some for today and tomorrow... It was gone in about a minute flat.
Ha-ha! 🙂 That's always a good sign!
I'm looking forward to trying this and will probably add some lemon zest to the recipe. I am Celiac - do you think almond flour would work, or just plain GF flour? Thanks - LOVE your recipes and have cooked many of them!! 🙂
Caroline, yes, gluten-free flour (1-to-1 or measure-for-measure) would work great! If using gluten-free flour, there is no need to sift it. 1 cup of packed gluten-free flour should work great.
If you use almond flour is it 1 for 1? I am going to try this recipe tomorrow and just bought almond flour to try to substitute for regular flour at suggestion of some friends.
I haven't tested this with almond flour, but to be on the safe side, I wouldn't substitute 1 to 1. I would test this recipe with 1/2 cup regular flour (or gluten-free flour) and 1/2 cup almond flour.
Loved this recipe and will be making it again. The addition of lemon zest was really nice. Thanks for all your great recipes!
Thank you, Darlene, for taking the time to share your review! 🙂
This is one of my favorite cakes to make. I’ve added 1/2 tablespoon of manuka honey, some lemon rind, and collagen powder and it is amazing! So easy….so delicious! Thank YOU
Sam, you are very welcome! 🙂 Love the addition of honey + lemon! Thank you for your review and the 5-star rating! 🙂
I was searching for recipes with Greek yogurt and came across this one. I made it last night and my husband and I loved it! Definitely a keeper!
Kelly, I am so happy you found my recipe through Google search! Thank you for your review and I hope you try some other recipes on my site. Wishing you and your husband a very Happy New Year! ❤️❤️