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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.
Can i double the ingredients of this cake to make a bigger cake ? Or make double batch ?
Of course, you can!
I've made this three times now (with frozen blueberries) and it's excellent every time. Thanks!
Hi, I made this cake and it came out awesome. I will make again, thank you
This cake turned out beautifully! Fantastic recipe!
Can I bake this the night before and serve a day later? any suggestions on what else can be serve along with this dessert? Thanks
I'm making this in the UK, but haven't come across a "stick of Butter" as a measurement, can anyone tell me what this translates to in oz or gram or any other universal measurement??
1 stick of butter is 113 grams.
Loveeed it! it turned so well, fluffy and moist first time I managed to bake a really good simple cake. I substituted butter for coconut oil and half white half whole weath flour
Thank you, Lina, so happy you liked the recipe!
Can you post the calories per serving information alongside your recipe? 🙂
That's a functionality I currently don't have on my site.
This is my go to cake for everyone and everything. It is loved by all. I make it in a square pan or double it for a 9x13
Made this today for a neighborhood breakfast gathering. Went over well. Made an extra to share with my parents..... they loved it. Very moist and flavorful. I used frozen berries lightly coated with flour. I don't think I needed to coat them, it's not a thick cake so having the berries fall to the bottom didn't turn out to be an issue. I will make this again.
Thanks for this recipe. I've made this 3 times now. I love it! My blueberries tend to stay towards the top. I've also tried adding raspberries which turned out great as well. I use coconut oil instead of butter. Here is a a link to how it turned out. https://www.instagram.com/p/BGiZuAZOg9Z/
This must be one of the simpliest recipes ever and yet it is absolutely delicious. It came absolutely perfect. This is one I will make over and over again.
Thank you! 🙂
This came out amazing. I'm eating it as i type. I used coconut oil instead of butter since I was out.
Thank you! Good to know that coconut oil worked great in this recipe!
I like the recipe quite a lot. But your website is a pain in the a$$ to use. There are so many ads and they cover half the screen until you click on the X to end them. WAY too commercialized. The recipe, which is what I wanted, is so far down the page it's taken ages just to get here due to the ads. A shame, really...
Found this cake today on Pinterest and made it. Absolute hit with the family! Thanks for the recipie!
Thank you, Ben, I am glad you liked it!