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