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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.
I flip flop the sugar and Greek yougurt ratio for a bit healthier version. 1-/2 c sugar and 2/3 cup Greek yourgury and 1.5 c of blueberries. Son loves this for a morning slice of breakfast. I make this every week. Delicious recipe. Thank you!
Thank you so much for the wonderful feedback, Annie. 🙂 I appreciate you sharing your experience with different measurements. I think many will find this helpful.
Thanks for the recipe. Does the Greek yoghurt have to be full fat or can I use fat free?
It doesn't have to be full-fat. You can use fat-free!
Hi Julia,
I’m quite of a noob in baking and therefore may I ask, when you beat the egg and sugar, is the texture supposed to be grainy? I don’t quite get the fluffy texture. Nevertheless,
I went ahead with the other steps and the cake turn out so good. It was a big hit with the family! Thank you for the recipe!
Hi Joanne! When you beat the egg and sugar, you want it to be super smooth and pale, not grainy! If it’s still grainy, keep beating a bit longer — the sugar should mostly dissolve! 🙂
light, flavorful, easy to make, everyone liked it, added a blueberry sauce when serving, will make this again, big hit in Denver
I LOVE that you topped it with blueberry sauce - sounds so delish and I bet it made a nice presentation! 🙂
Can you use almond flour and Allulose for sugar? Thanks
Hi Padma! I haven't tried this with almond flour, but an almond cake is soon coming to my site so stay tuned! 🙂
This is so delicious! Used frozen mixed berries without thawing and Monkfruit erythritol sweetener instead of the sugar and usually never comment but it was just so good I had to! Thanks for the recipe!!
Thank you so much for sharing your adjustments, Amy, - I know our readers will find this helpful! 🙂
This sounds absolutely delicious. I love nectarines. Do you think this recipe will work if I substitute the nectarines for the blueberries? I also might try a combination of the two! Thank you for the recipe ☺️
Hi Carmella! Yes, you can totally use nectarines instead of blueberries or use both. I actually have a similar cake recipe on my site that uses peaches and blueberries:
https://juliasalbum.com/peach-and-blueberry-greek-yogurt-cake-recipe/
Excellent cake. Moist and lovely crumb. I added 1/2 teaspoon almond extract and it was delicious. My blueberries stayed mostly on top. This is a keeper.
Regi, I’m so glad to hear that. Thank you for the wonderful feedback. 🙂
Hi, if using a springform pan when do you remove the parchment paper from bottom of cake?
Thanks, Eva
Hi Eva! You can remove the parchment at the same time you take the cake out of the springform pan. Let the cake cool in the pan for about 40 minutes, then release it. When it’s cool enough, just slide your hand under the cake (between the parchment and the cake) and move it—without the parchment still attached—to your cake plate.
Probably the best blueberry cake recipe I’ve found! Delicious!
Aahh, that’s the BEST compliment ever!! Thank you so much, Andrea! I’m so happy you loved it!
Probably the best blueberry cake recipe I’ve found! Delicious.
Is this recipe supposed to be dense with a thin cake? I wonder if an 8 inch pan would be better? My cake turned out about 3/4 inch thick.
Hi Anita! Yes, this is a pretty thin cake! It should be thin, light, and airy. An 8-inch pan would work great, too!
Looks delicious! My husband is allergic to wheat flour, can I sub almond or coconut flour at equal parts?
Hi Michelle! I haven’t tried that substitution myself, so I’m not sure how it would turn out. But I’m planning to create almond flour versions of many of my popular desserts like this one soon—so stay tuned!
I am planning to try this.
Is a 9 inch round pan with 1.5 inch in depth. Would it work?
Also Would the entire cake come out if I spray the entire pan with Pam? Or you still recommend I cut out some parchment paper round for the bottom?
Thanks!!!! I am not a cake baker lol
Hi Naomi! Yes, a 9-inch round pan with 1.5-inch depth will work just fine! And yes, spraying with Pam should do the trick without the parchment, but I still recommend lining the bottom with a round of parchment just to be safe — it makes getting the cake out way easier.
Could you use GF flour for this? If so, would anything have to change for ingredients? Thanks!
Hi Julie! I've tried this recipe with these 2 GF flours: Bob's Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur gluten-free measure-for-measure flour. It would work with those 2 flours without making any changes.
I went a head and tried your recipe. First time made it with blueberries and topped it with chocolate chips. And then two days later, made with ripe peaches and topped it with chocolate chips. It was delicious! Love this recipe and can easily top with berries or stone fruits! With peaches I noticed I needed a little more time in the oven because it was a bit wet as I basically covered the entire top with peaches. Thanks for posting this recipe! This will be my go to.
Hi Naomi! I love the two versions you made. So happy it’s your new go-to!! 🙂
Very nice! Light and not too sweet. We used more than a cup of blueberries - put the cup on and then just added more until the top was covered.
Thanks, Dee! So glad you loved this cake! 🙂