Blueberry Yogurt Cake Recipe

This blueberry yogurt cake will blow your mind away; it is SO delicious. Using a whole cup of Greek yogurt makes this cake incredibly moist. It is also bursting with fresh blueberries, and when baked, oh boy, a divine smell fills my kitchen. 

Blueberry Greek Yogurt Cake

I like this recipe so much because it is a super delicious blueberry cake, easy to make and doesn't need many ingredients.

Unlike my Blueberry White Chocolate Cake recipe, I use yogurt instead of sour cream, and I also add ¼ cup of lemon juice, which improves the cake's flavour.

As usual, I prefer using fresh blueberries over frozen ones in my baking goods; it is just a personal preference. It results in a better texture.

Blueberry Yogurt Lemon Cake Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

• Flour: I use all purpose flour in making this cake.
• Baking powder: t is a leavening agent.
• Sugar: I use granulated sugar.
• Butter: Don't substitute the butter with vegetable oil or any other oil; I have tested this blueberry cake with vegetable oil, and the texture was not as good as using butter.
• Greek yogurt: It makes the cake so soft and fluffy.
• Lemon juice: It Improves the flavor.
• Eggs: I use 3 large eggs.
• blueberries: I prefer fresh blueberries.
• Powdered sugar: This is optional to decorate the cake; you may skip it.

How To Make Blueberry Yogurt Cake?

Preparing the oven. Preheat the oven at 170C / 340F. Line a 22 cm springform with parchment paper and grease the sides with butter.

Prepare the blueberries. Rinse the blueberries then mix with one tablespoon flour then set aside.

Making the cake. First adding all the wet ingredients, crack the eggs in a bowl then whisk using the electric whisk.

Add the sugar, whisk. Then, add the butter, whisk again.

After that, add yogurt and lemon juice then whisk one more time.

Mix the dry ingredients. Mix the baking powder and the flour.

Combine everything. Add the flour mix to the wet ingredients and whisk until incorporated. Then add the blueberries to the batter then stir well (keep some for the top).

Pour the batter into the springform then add the rest of the blueberries on the top.

Baking. Bake for 50 minutes or until fully baked.

Let the cake to cool down. Then sprinkle the powdered sugar on top (optional).

Tips and variations

• You can replace the fresh blueberries with frozen ones (fresh is preferable), but you will have to make sure they are dry before using.
• If you don't have greek yogurt, you can replace it with plain yogurt or even sour cream; these are good replacements to the greek yogurt.

Storage

To store: I Keep in the fridge for 2-3 days.

To freeze: This cake freezes beautifully; just wrap it twice in plastic wrap and keep it in the freezer for 1-2 months.

More Blueberry Cake Recipes

• Blueberry and Peach Dump Cake
• Blueberry White Chocolate Cake
• Lemon Blueberry Muffins With Sour Cream
• Moist Blueberry Banana Bread

Easy Cake Recipes

• Sponge Cake With Only Four Ingredients. Learn how to master making a sponge cake base with only four ingredients.
• Keto Matcha Green Tea Mug Cake. A healthy mug cake made with matcha green tea and topped with chocolate chips.
• Keto Cheesecake With Coconut Crust. A delicious cheesecake made with coconut crust and topped with chocolate.
• S’mores Chocolate Chip Cookie Cake

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Recipe Card