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    Blueberry Greek Yogurt Cake

    Published: Jul 19, 2014 / 199 Comments

    242.3K shares
    • Facebook2.0K
    Recipe Print

    Delicious, easy-to-make, and beautiful Blueberry Greek yogurt Cake made in a springform baking pan.

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    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.

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    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.

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    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:

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    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.

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    blueberry coffee cake, blueberry buttermilk cake, blueberry cake recipes, blueberry desserts, springform cake recipe, sprinform desserts

     

    4.78 from 122 votes

    Blueberry Greek Yogurt Cake

    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. 
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 10 people
    Calories per serving 159 kcal

    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

    Adapted from Epicurious

    Nutrition

    Nutrition Information
    Blueberry Greek Yogurt Cake
    Amount per Serving
    Calories
    159
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    29
    mg
    10
    %
    Sodium
     
    94
    mg
    4
    %
    Potassium
     
    65
    mg
    2
    %
    Carbohydrates
     
    25
    g
    8
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    175
    IU
    4
    %
    Vitamin C
     
    1.4
    mg
    2
    %
    Calcium
     
    25
    mg
    3
    %
    Iron
     
    0.7
    mg
    4
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Easy Peanut Butter Cookies
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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Carol

      July 22, 2021 at 6:31 pm

      This

      Reply
    2. Jacque

      July 17, 2021 at 1:05 pm

      Oh man is this good!

      Reply
      • Julia

        August 13, 2021 at 10:01 pm

        Jacque, so glad you liked it! Thank you for 5-star review! 🙂

        Reply
    3. Krista

      May 10, 2021 at 5:03 pm

      I love this cake! Has anyone doubled this for a 9 X 13 pan?

      Reply
    4. Deb

      March 19, 2021 at 2:02 pm

      Perfect. One of the very few recipes that delivered first time. Love this cake. Texture is amazing. Thank you.

      Reply
    5. Carol

      March 12, 2021 at 11:27 am

      Absolutely delicious! Thank you, Julia.

      Reply
    6. Angela

      February 05, 2021 at 8:13 am

      Can you use non fat Greek yogurt and sugar substitute instead? Does it affect the cooking time?

      Reply
    7. Kim

      January 03, 2021 at 9:35 am

      Hi - 2 questions
      1) could I substitute coconut oil for butter?
      2) will frozen bb change anything?

      Thank you!!

      Reply
      • Suzi

        July 17, 2021 at 11:40 pm

        Why wood you use frozen bb’s in a cake recipe? Blueberries are sweet & in season right now. FYI 🙂

        Reply
        • Suzi

          July 17, 2021 at 11:42 pm

          Would….

          Reply
    8. Paloma

      December 21, 2020 at 1:49 pm

      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!

      Reply
      • Julia

        December 22, 2020 at 3:56 pm

        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.

        Reply
    9. Tracey Olson

      July 28, 2020 at 10:31 am

      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?

      Reply
      • Faheem

        August 23, 2020 at 1:44 pm

        Mine was opposite- all the blueberries sank to the bottom and created a layer on the bottom

        Reply
        • Cary Jeanne Allen

          May 17, 2021 at 3:58 pm

          To help your fresh blue berries from sinking to the bottom, put them in a bowl and alia´

          Reply
      • Manon

        October 21, 2020 at 1:23 pm

        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!?

        Reply
      • Sarah

        February 02, 2021 at 12:43 am

        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.

        Reply
    10. J

      July 03, 2020 at 6:09 am

      Super tasty - I used peaches that needed to be used asap and it was perfect for summer...

      Reply
      • Victor

        December 03, 2020 at 2:51 pm

        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.

        Reply
        • Julia

          December 03, 2020 at 8:53 pm

          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.

          Reply
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