Fluffy Greek Yogurt Blueberry Cake
Description
Fluffy Greek Yogurt Blueberry Cake is a light, moist, and delicious dessert that combines the tangy richness of Greek yogurt with the sweet burst of juicy blueberries. The yogurt adds incredible tenderness to the cake while helping keep it moist for days. Perfect for breakfast, brunch, afternoon tea, or dessert, this versatile cake is easy to prepare and made with simple pantry ingredients. Every slice offers a soft, fluffy texture complemented by pockets of fresh blueberries, making it a crowd-pleasing treat for any occasion.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt
- 2 large eggs
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries
- 1 tablespoon flour (for coating blueberries)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk the Greek yogurt, eggs, sugar, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Toss the blueberries with 1 tablespoon flour to prevent them from sinking.
- Gently fold the blueberries into the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Once cooled, dust with powdered sugar if desired and serve.
Recipe Notes
- Fresh blueberries provide the best texture, but frozen blueberries work well too.
- If using frozen berries, do not thaw them before adding to the batter.
- Full-fat Greek yogurt creates the richest texture, though low-fat yogurt may also be used.
- The cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
Tips for Success
- Measure flour accurately to avoid a dense cake.
- Coat blueberries with flour to keep them evenly distributed.
- Avoid overmixing the batter to maintain a light texture.
- Let the cake cool completely before slicing for cleaner cuts.
- Add a little lemon zest for extra brightness and flavor.
Servings
- Makes 8 servings
- Serving Size: 1 slice
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Carbohydrates | 31g |
| Protein | 6g |
| Fat | 10g |
| Saturated Fat | 2g |
| Fiber | 2g |
| Sugar | 17g |
| Sodium | 140mg |
Values are approximate and may vary based on ingredients used.
Benefits
- Greek yogurt adds protein and calcium to the cake.
- Blueberries are rich in antioxidants and vitamin C.
- Lower in fat than many traditional butter-based cakes.
- Moist texture helps the cake stay fresh longer.
- Suitable for breakfast, snacks, or dessert.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes. Add them directly from the freezer without thawing to prevent excess moisture.
Q: Can I substitute the Greek yogurt?
A: Sour cream or plain yogurt can be used as alternatives, though the texture may vary slightly.
Q: How should I store the cake?
A: Keep it in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Q: Can I freeze this cake?
A: Yes. Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Q: Can I add other fruits?
A: Absolutely. Raspberries, blackberries, or diced strawberries are excellent substitutes or additions.
This Fluffy Greek Yogurt Blueberry Cake is a wonderfully moist and tender treat that balances sweetness with fresh berry flavor. Easy to make and versatile enough for any time of day, it’s a recipe you’ll want to bake again and again.