Blueberry Greek Yogurt Cake

Why You’ll Love This Recipe

  • Moist and Tender: The use of Greek yogurt ensures a moist crumb and a tender bite.
  • Balanced Sweetness: Not overly sweet, making it versatile for various occasions.
  • Simple Preparation: Easy-to-follow steps suitable for both novice and experienced bakers.
  • Versatile: While blueberries are featured, other berries or leftover fruits can be used.

Ingredients

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

Directions

  1. Prepare the Pan: Line the bottom of a 9×3-inch springform pan or a 9-inch round cake pan with parchment paper. Grease the sides with butter or cooking spray.
  2. Preheat Oven: Set the oven to 375°F (190°C) and position the rack in the middle.
  3. Mix Dry Ingredients: In a medium bowl, sift together 1 cup of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ⅛ teaspoon of salt.
  4. Cream Butter and Sugar: In a separate large bowl, beat 2 oz of softened unsalted butter with ⅔ cup of sugar until the mixture is light and fluffy.
  5. Add Wet Ingredients: Beat in ½ teaspoon of pure vanilla extract and 1 large egg until the mixture is creamy.
  6. Combine with Yogurt: Add the sifted dry ingredients to the wet mixture, alternating with ½ cup of Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined; avoid over-mixing.
  7. Incorporate Blueberries: Gently fold in 1 cup of fresh blueberries, ensuring even distribution.
  8. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for about 30 minutes, or until the top is golden brown and a tester inserted into the center comes out clean.
  9. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

  • Servings: 10 slices
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes

Variations

  • Fruit Options: Substitute blueberries with other berries like raspberries, blackberries, or strawberries.
  • Citrus Zest: Add lemon or orange zest to the batter for a citrusy note.
  • Spices: Incorporate a pinch of cinnamon or nutmeg for added warmth.

Storage/Reheating

  • Storage: Keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
  • Reheating: Enjoy at room temperature or warm individual slices in the microwave for 10-15 seconds.

FAQs

What type of Greek yogurt should I use?

Use plain, full-fat Greek yogurt for the best texture and flavor.

Can I use frozen blueberries?

Yes, but thaw and drain them first to prevent excess moisture in the cake.

How can I prevent blueberries from sinking?

Toss them in a bit of flour before folding into the batter to help suspend them.

Is it okay to use a different pan size?

Adjust baking time accordingly if using a different pan size; thinner cakes may bake faster.

Can I make this cake gluten-free?

Yes, substitute with a gluten-free all-purpose flour blend.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few crumbs.

Can I add nuts to the batter?

Chopped nuts like almonds or walnuts can be folded in for added texture.

Should I refrigerate the cake?

It’s not necessary, but refrigeration can extend freshness.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thickness; regular yogurt may alter the texture.

How can I make the cake sweeter?

Increase the sugar by 2-3 tablespoons if a sweeter cake is desired.

Conclusion

This Blueberry Greek Yogurt Cake is a delightful blend of moist cake and juicy berries, perfect for various occasions. Its balanced sweetness and tender crumb make it a favorite for many. Happy baking!


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Blueberry Greek Yogurt Cake


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  • Author: Isabella
  • Total Time: 50 minutes
  • Yield: 10 slices
  • Diet: Vegetarian

Description

This Blueberry Greek Yogurt Cake is a moist, tender dessert featuring rich Greek yogurt and bursts of fresh blueberries. Perfectly balanced in sweetness, it’s ideal for breakfast, snacks, or dessert.

 


Ingredients

  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 2 oz unsalted butter, softened
  • ⅔ cup sugar
  • ½ tsp pure vanilla extract
  • 1 large egg
  • ½ cup Greek yogurt (plain, full-fat)
  • 1 cup fresh blueberries

Instructions

  • Preheat oven to 375°F (190°C). Line a 9×3-inch springform pan or a 9-inch round cake pan with parchment paper. Grease the sides.
  • In a medium bowl, sift together flour, baking powder, baking soda, and salt.
  • Cream butter and sugar in a large bowl until light and fluffy.
  • Beat in vanilla extract and the egg until creamy.
  • Alternately add dry ingredients and Greek yogurt to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  • Fold in blueberries gently.
  • Pour batter into the prepared pan and spread evenly.
  • Bake for 30 minutes, or until golden brown and a tester comes out clean.
  • Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

  • For added flavor, incorporate lemon zest or a pinch of cinnamon.
  • Toss blueberries in flour to prevent sinking.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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