This post may contain affiliate links. Read my disclosure policy.
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 you use non fat Greek yogurt and sugar substitute instead? Does it affect the cooking time?
Hi - 2 questions
1) could I substitute coconut oil for butter?
2) will frozen bb change anything?
Thank you!!
Why wood you use frozen bb’s in a cake recipe? Blueberries are sweet & in season right now. FYI 🙂
Would….
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!
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.
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?
Mine was opposite- all the blueberries sank to the bottom and created a layer on the bottom
To help your fresh blue berries from sinking to the bottom, put them in a bowl and alia´
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!?
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.
Super tasty - I used peaches that needed to be used asap and it was perfect for summer...
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.
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.
We have made this cake at least 5 times in the past couple months - substituted choccie chips a couple times.
We gifted it to friends and family who really enjoyed it as well.
Will try substituting with lemon zest/extract too!
Cannot go wrong with this recipe!
Absolutely delicious! Came out super moist. I used 1/4 oil instead of butter though and it was still delicious. Thanks so mich for sharing this recipe! It will be my go to recipe from now on whenever I have extra greek yogurt!
After all the good reviews, I will give it a try
Amazing cake, I just use 9 inch cake pan, turned out good, very easy to make. Thanks! BTW, can it be even less sugar?
I substituted swerve granular for the sugar.
Everyone at our house absolutely loved it! We made it twice and I used only 1/2 cup sugar and in the second time substituted the vanilla with lemon extract and added some lemon zest. Both variations were absolutely delish!
Thanks for the less sugar input, i will use less sugar next time, and try lemon version too.
This is a great recipe, I put in about 1 1/2 cups of frozen berries and it’s delicious. I bake it when visiting my family and when I have a cake craving. Thank you for this recipe.
Amazingly simple and reliable recepie. I used Gluten free flour and had amazing results. Writing this review after my 3rd time of making it. Thank you
This is an easy, not too sweet ,nice cake, can it be frozen?
Absolutely delicious, one of my favorite baked goods I have ever made; I ran out of all purpose flour so I had to use 1/2 bread flour but I think that made it even lighter.
So easy to make