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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 made this cake today with less sugar and it was outstanding. Thank you for this. Will certainly be making it again.
Thank you - glad you enjoyed it !
This was such an easy & delicious cake. I added a 1/2 tsp of lemon flavoring to the batter. May it so yummy! Thanks for the recipe.
I love lemon flavor with everything! Lemon would taste great in this recipe!
Do you think this cake could be frozen? I need something I could make a week ahead of Easter and freeze and I've been really wanting to make this!
The blueberry Greek yogurt cake is so good and it is light! We lived it. Don't you know the calorie count by chance?
Have made this twice. It's spectacular!! Do you think the cake would work with fresh cranberries? If so, would I coat in sugar before adding? Thanks.
Made this tonight and it is great! I used Erika's Gluten Free Flour Blend instead of regular flour, same amount and added grated peel of 1 lemon for a subtle lemon flavor. Also didn't have yogurt so used sour cream. Didn't taste like gluten-free at all!
Should this be refrigerated if I'm making it ahead of time? Served at room temp?
This is in the oven right now, with just one little addition - the zest of a tiny lemon I had lying around begging to be used. Can't wait to try it! My batter was very thick - wondering if I beat the mixture too long just after adding the egg and vanilla....
made this blueberry cake today, Awesome, so delicious! No leftovers!
I just made this cake and it looks amazing - haven't tried it yet as its cooling right now. to make it a cleaner/healthier version I used almond meal and coconut flour instead of white flour and rice malt syrup instead of sugar (to make it low fructose/fructose free). The batter tasted lovely so I'm sure the cake will too!