How to Make Blueberry Yogurt Cake

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Blueberry Yogurt Cake

There’s something undeniably comforting about a slice of blueberry yogurt cake. This simple loaf, marbled with bursts of fresh blueberries and laced with subtle lemon and vanilla, balances the best of a tender crumb with a tangy-sweet flavor. Whether served for brunch, as an afternoon snack, or with coffee after dinner, this cake makes a charming addition to any table.

The combination of Greek yogurt and blueberries delivers both moisture and a pleasant, fruity tang. The cake rises lightly and stays soft for days, making it an ideal choice for make-ahead baking or gifting. Add a drizzle of lemon glaze for brightness, and every bite rewards you with a little luxury.

Why This Blueberry Yogurt Cake Works

Effortless Mixing: You don’t need specialty equipment. A hand mixer and a rubber spatula will see you through the process—from creaming butter to folding in the fruit.

Balanced Brightness: Lemon zest permeates the batter, offering a lift to each bite. Even if you skip the glaze, you’ll notice a refreshing citrus note.

Generous Fruit Content: Blueberries fill the cake and adorn the top. It’s impossible to slice into this loaf without catching a berry or two.

Melt-in-Your-Mouth Texture: The richness of Greek yogurt, paired with room temperature ingredients, prevents dryness and results in a moist, tender crumb that is never heavy.

Ingredients

Main Ingredients Table

You’ll also need parchment paper to line the pan, plus a touch of extra flour for tossing with the blueberries.

Baking Method

Preparing the Pan

Begin by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang for easy removal. A quick grease with butter or nonstick spray ensures nothing sticks.

Mixing the Batter

• Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
• Creaming Butter and Sugar: In a large mixing bowl, use a hand mixer to cream the unsalted butter with the granulated sugar. Mix for about 2-3 minutes until it’s pale and fluffy.
• Adding Wet Ingredients: Blend in the eggs, one at a time. Scrape the sides of the bowl as needed for even mixing. Stir in the lemon zest and vanilla extract. The batter should smell fresh and fragrant.
• Combining Wet and Dry: Alternate adding the flour mixture and Greek yogurt to the wet ingredients, starting and ending with dry. Mix at low speed to prevent over-mixing, which can lead to a dense loaf.
• Folding in Blueberries: Toss the blueberries with a tablespoon of flour—this helps them stay suspended in the cake rather than sinking. Gently fold them into the finished batter with a spatula.

Baking

Scrape the batter into the prepared pan and smooth the top. If you like, arrange a few extra blueberries on the surface for an appealing look. Bake on the middle rack for 45 to 55 minutes, or until a toothpick comes out with only a few moist crumbs attached.

Cool the cake in the pan for about ten minutes. Then, transfer it onto a wire rack to finish cooling.

Lemon Glaze

While the loaf cools, whisk together powdered sugar and lemon juice. Adjust the amount of lemon juice for your preferred glaze thickness: a thin drizzle infuses each slice, while a thicker glaze adds more tang and shine.

Drizzle the cooled cake and let the glaze set for at least 15 minutes before slicing.

Tips for the Best Blueberry Yogurt Cake

• Room Temperature Matters: Using room temperature butter, eggs, and yogurt makes it easier to blend the batter, resulting in a uniform crumb and better rise.
• Parchment Overhang: By letting the parchment stick out of the pan sides, you make removing the finished cake far less fussy.
• Gentle Folding: After mixing in the flour and yogurt, swap your mixer for a spatula. Overmixing develops gluten, which can toughen the cake.
• Berries: Fresh blueberries work beautifully here—they hold their shape and color. If you only have frozen, use them straight from the freezer. Doubling the flour toss helps absorb extra moisture, and you’ll want to add a few more minutes to the baking time.
• Adjusting the Glaze: For a decorative look, pour the glaze in zig-zags over the loaf. If you’d like a sharp citrus edge, use extra lemon juice and zest.
• Streusel Option: For extra texture, sprinkle the batter with a brown sugar crumble before baking.

Variations

• Swap the Fruit: Raspberries and blackberries both work well in place of blueberries. Chopped strawberries add extra color.
• Flavor Tweaks: Add a pinch of cardamom or cinnamon for an aromatic undertone.
• Dairy Choices: If you’re out of Greek yogurt, full-fat sour cream makes a solid substitute, though you’ll notice a slightly different tang.
• Swirl in Jam: For a marbled effect, dollop a few teaspoons of blueberry jam onto the batter after pouring it into the pan, and gently swirl with a knife.

Storing and Freezing

This cake stays moist and flavorful for days. Here’s how to keep it fresh:

• Room Temperature: Place the completely cooled cake in an airtight container. It will stay soft and delicious for up to two days.
• Refrigerating: If you need to stretch the freshness, store in the fridge for up to five days. Wrap in plastic or keep in a sealed container; warm to room temp before serving for the best flavor and texture.
• Freezing for Later: For long-term storage, wrap the cooled, unglazed loaf in plastic wrap and a layer of foil. Store slices or the whole loaf in the freezer for up to three months. Thaw overnight in the fridge, glaze just before serving.

Serving Suggestions

• Enjoy a slice at room temperature with a cup of tea or coffee.
• For brunch, pair with creamy yogurt, extra berries, and honey.
• Dress up dessert by topping warm slices with vanilla ice cream or lemon curd.

Frequently Asked Questions

Can I double this recipe?
Yes, bake two loaves side by side. Rotate halfway through for even cooking.

Why is my cake dense?
Often, overmixing or too much flour is the culprit. Measure ingredients carefully and fold gently for a tender result.

How do I prevent soggy berries at the bottom?
Always toss berries with flour before folding them into the batter. This light coating helps suspend them evenly.

Can I make this gluten-free?
You can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Results may vary, but this type of recipe usually adapts well.

Blueberry yogurt cake is a classic for a reason—straightforward, flavorful, and endlessly adaptable. It doesn’t ask for fancy tools or complicated steps, only fresh ingredients and a bit of patience as the aroma fills your kitchen. Whether enjoyed alone or shared, this loaf disappears quickly—so you may want to set a slice aside. If you’re looking for a reliable treat that highlights blueberries’ natural charm, this recipe won’t disappoint.

Blueberry Yogurt Cake

⭐⭐⭐⭐⭐

4.6 from 7 votes

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Course: Dessert / Cuisine: American

Prep Time 15 minutes

Cooking Time 55 minutes

Servings 8 servings

Calories 362 cal

This blueberry yogurt loaf cake is insanely moist and flavorful. Greek yogurt gives it a tender crumb. Bright lemon zest adds zing. Juicy fresh blueberries pack each bite with bursts of sweetness.

Ingredients

• 1/2 cup unsalted butter
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup plain Greek yogurt
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1 teaspoon baking powder
• 2-3 tablespoons fresh lemon juice
• 2 large eggs
• 2 teaspoons lemon zest (from about 2 lemons)
• 1 cup powdered sugar
• 1/2 teaspoon baking soda
• 1 cup granulated sugar

Instructions

1. Preheat the oven to 350°Fahrenheit (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper. Leave an overhang on the long sides for easy removal.
2. Make the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 4 minutes. Turn the mixer to low and blend in the eggs, lemon zest, and vanilla until smooth.
4. Alternate adding the dry ingredients and the yogurt, starting and ending with the flour. Mix gently by hand until just combined. Toss the blueberries in the last batch of dry ingredients and gently mix into the batter just until no streaks of flour remain.
5. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool fully.
6. Make the lemon glaze: Whisk the powdered sugar and lemon juice until smooth and pourable. Adjust with more sugar or lemon juice as needed.
7. Drizzle the glaze over the cake, letting it drip down the sides. Leave to set for about 15 minutes before slicing and serving. Enjoy!