Here’s a moist, tender Blueberry Yogurt Cake—light, not-too-sweet, and perfect for breakfast or dessert 🫐🍰
Blueberry Yogurt Cake
Ingredients
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- ½ cup plain or vanilla Greek yogurt
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1½ tsp vanilla extract
- Zest of 1 lemon (optional but amazing)
- 1½ cups fresh or frozen blueberries
- 1 Tbsp flour (for tossing blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch round pan (or loaf pan).
- Mix dry ingredients: Whisk flour, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk sugar, yogurt, oil, eggs, vanilla, and lemon zest.
- Combine: Fold dry ingredients into wet just until mixed.
- Prep blueberries: Toss blueberries with 1 Tbsp flour, then gently fold into batter.
- Bake: Pour batter into pan and smooth top.
Bake 40–45 minutes (loaf may take 50–55) until a toothpick comes out clean. - Cool 15 minutes, then remove from pan.
Optional Lemon Glaze
- ½ cup powdered sugar
- 1–2 Tbsp lemon juice
Drizzle over cooled cake.
Tips & Variations
- Extra moist: Use full-fat yogurt
- Healthier: Swap half the flour for whole wheat pastry flour
- Crunchy top: Sprinkle sugar or sliced almonds before baking
- Frozen berries: Use straight from freezer—don’t thaw
Want a one-bowl version, olive oil twist, or blueberry lemon loaf?
