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
- 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.
- Preheat Oven: Set the oven to 375°F (190°C) and position the rack in the middle.
- 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.
- 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.
- Add Wet Ingredients: Beat in ½ teaspoon of pure vanilla extract and 1 large egg until the mixture is creamy.
- 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.
- Incorporate Blueberries: Gently fold in 1 cup of fresh blueberries, ensuring even distribution.
- 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.
- 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!
Blueberry Greek Yogurt Cake
- 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