Apple Blueberry Greek Yogurt Cake

Why You’ll Love This Recipe

  • Perfectly Moist: Greek yogurt adds a creamy richness and keeps the cake tender and moist.
  • Packed with Fruit: Sweet apple chunks and juicy blueberries make every bite delightful.
  • Simple Ingredients: You likely have most of the ingredients in your pantry or fridge already.
  • Versatile: Great for brunch, dessert, or even as a snack with coffee or tea.
  • Crowd-Pleaser: A stunning and delicious cake that’s bound to impress your family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Fresh apples, diced
  • Fresh blueberries
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon
  • Granulated sugar
  • Eggs
  • Greek yogurt
  • Vanilla extract
  • Unsalted butter, melted

Directions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large mixing bowl, beat the sugar and eggs until light and fluffy. Add the Greek yogurt, melted butter, and vanilla extract, mixing until smooth.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined.
  5. Fold in the diced apples and blueberries gently, ensuring even distribution.
  6. Pour the batter into the prepared cake pan, smoothing the top.
  7. Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

  • Servings: 8-10 slices
  • Prep Time: 20 minutes
  • Cook Time: 40–50 minutes
  • Total Time: Approximately 1 hour 10 minutes

Variations

  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
  • Berry Swap: Replace blueberries with raspberries or blackberries for a different twist.
  • Nutty Addition: Fold in chopped walnuts or pecans for added crunch.
  • Spiced-Up: Add nutmeg or cardamom to enhance the warm spice flavors.
  • Citrus Kick: Include the zest of a lemon or orange for a zesty touch.

Storage/Reheating

  • Room Temperature: Store the cake in an airtight container for up to 2 days.
  • Refrigerator: Keep it in the fridge for up to 5 days. Allow it to come to room temperature before serving.
  • Freezer: Wrap slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Reheating: Warm slices in the microwave for 10–15 seconds for a freshly baked feel.

FAQs

1. Can I use frozen blueberries?

Yes, frozen blueberries can be used, but don’t thaw them beforehand to avoid excess moisture.

2. Can I replace Greek yogurt with regular yogurt?

Yes, but Greek yogurt is thicker and provides better texture. Drain regular yogurt if using as a substitute.

3. How do I prevent the fruit from sinking?

Toss the blueberries and apple pieces in a bit of flour before folding them into the batter.

4. Can I use other fruits?

Absolutely. Try pears, strawberries, or peaches for a unique variation.

5. Is this cake overly sweet?

No, the sweetness is balanced by the tartness of the fruit and the tang of the yogurt.

6. Can I make this recipe dairy-free?

Yes, use a plant-based yogurt and substitute butter with coconut oil or vegan butter.

7. What’s the best type of apple to use?

Firm and slightly tart apples like Granny Smith or Honeycrisp work best.

8. Can I make this recipe vegan?

Yes, replace eggs with flaxseed eggs, yogurt with a non-dairy alternative, and butter with coconut oil.

9. How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean, the cake is ready.

10. Can I make this cake ahead of time?

Yes, it tastes even better the next day as the flavors meld together.

Conclusion

This Apple Blueberry Greek Yogurt Cake is the perfect blend of fruity and creamy goodness, making it a must-try for any occasion. With its versatile variations and simple ingredients, it’s sure to become a favorite in your baking repertoire. Serve it up and enjoy the compliments!


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Apple Blueberry Greek Yogurt Cake


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  • Author: Isabella
  • Total Time: 1 hour 10 minutes
  • Yield: 8–10 slices
  • Diet: Vegetarian

Description

This Apple Blueberry Greek Yogurt Cake is moist, flavorful, and packed with fruity goodness. With the tanginess of Greek yogurt, bursts of tart blueberries, and sweet apple chunks, this cake is perfect for breakfast, tea-time, or as a delightful dessert. It’s easy to make and versatile enough to suit any occasion, from casual gatherings to elegant brunches.

 


Ingredients

  • Fresh apples, diced
  • Fresh blueberries
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon
  • Granulated sugar
  • Eggs
  • Greek yogurt
  • Vanilla extract
  • Unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, beat sugar and eggs until light and fluffy. Add Greek yogurt, melted butter, and vanilla extract, mixing until smooth.
  4. Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
  5. Gently fold in diced apples and blueberries, ensuring even distribution.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

  • Toss fruit in flour before mixing into the batter to prevent sinking.
  • For a dairy-free option, use plant-based yogurt and substitute butter with coconut oil.
  • Store at room temperature for 2 days or in the fridge for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 40–50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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