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