Name: Blueberry Greek Yogurt Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1.5 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 cup Greek yogurt; 1 teaspoon vanilla extract; 1 cup fresh blueberries

Okay, friends, let me tell you about a cake that has completely stolen my heart (and the hearts of everyone who tries it!). If you love a good coffee cake but crave something a little lighter, a little tangier, and bursting with juicy blueberries, then prepare to meet your new baking obsession: Blueberry Greek Yogurt Cake. It’s seriously incredible, and it’s honestly simpler to make than a boxed cake mix – I swear!

What is blueberry Greek yogurt?

Think of it as a hybrid between a classic coffee cake and a super moist, tangy breakfast cake. It’s essentially a one-layer cake that’s incredibly tender and moist thanks to the Greek yogurt. The blueberries add little bursts of sweetness and juiciness in every single bite. I love using fresh blueberries when they’re in season, but frozen work just as well – just don’t thaw them beforehand or they’ll bleed into the batter too much. It’s a wonderfully rustic and unfussy cake, perfect for any occasion or even no occasion at all!

Why you will love this recipe?

Honestly, where do I even begin? What I love most about this Blueberry Greek Yogurt Cake is how ridiculously easy it is to make. Seriously, it comes together in minutes, and you probably already have most of the ingredients in your pantry and fridge. The flavor is just out of this world. The tanginess from the Greek yogurt perfectly complements the sweetness of the blueberries, creating this amazing balance that keeps you coming back for more. Plus, it’s not overly sweet, which makes it perfect for breakfast, brunch, or even a light dessert.

The cost-efficiency is another big win. Greek yogurt is relatively inexpensive, especially if you buy the large tubs, and frozen blueberries are a budget-friendly option year-round. As for versatility, this cake can be served warm, at room temperature, or even cold straight from the fridge. I’ve even been known to crumble it over yogurt or ice cream for an extra-special treat. I’ve tested so many blueberry cake recipes and this, for me, is a winner. The others either come out dry or too heavy. This one’s just right.

How do I make Blueberry Greek Yogurt Cake?

Quick Overview

Making this Blueberry Greek Yogurt Cake is a breeze. You’ll basically whisk together the dry ingredients, combine the wet ingredients, and then gently fold everything together. Swirl in the blueberries and bake until golden brown. The best part? No fancy equipment required – just a couple of bowls, a whisk, and a baking pan. Trust me, it’s foolproof!

Ingredients

For the Main Batter:
* 1 ½ cups all-purpose flour (I’ve used gluten-free blends with success too!)
* ¾ cup granulated sugar
* 2 teaspoons baking powder
* ¼ teaspoon salt
* ½ cup (1 stick) unsalted butter, melted and slightly cooled
* 2 large eggs
* 1 teaspoon vanilla extract
* ¾ cup plain Greek yogurt (full-fat or low-fat works)
* ¼ cup milk (I’ve even used almond milk and it was amazing!)

For the Filling:
* 1 12 cups fresh or frozen blueberries (if using frozen, do not thaw)

For the Glaze:
* 1 cup powdered sugar * 2-3 tablespoons milk or lemon juice (I love the zing from lemon)

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. You can also line the pan with parchment paper, leaving an overhang for easy removal. This will help prevent the cake from sticking and make cleanup a breeze. I always do this when I’m feeling lazy, saves me scrubbing time later!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is evenly distributed so that the baking powder works its magic and the cake rises. I always give it a good whisk for at least 30 seconds.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Then, whisk in the Greek yogurt and milk until smooth. The key here is to make sure the butter isn’t too hot, or it might cook the eggs. You want it melted but slightly cooled. I usually microwave it for about 30 seconds, then let it sit for a minute or two.

Step 4: Combine

How do I fold wet ingredients into dry ingredients? Is it possible to overmix a cake? Remember, gentle is the key here.

Step 5: Prepare Filling

In a small bowl, toss the blueberries with the 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the cake during baking. I’ve skipped this step before, and let me tell you, it’s worth the extra minute! Flour will help coat the blueberries and keep them floating.

Step 6: Layer & Swirl

Pour half of the batter into the prepared pan. Sprinkle half of the floured blueberries over the batter. Pour the remaining batter over the blueberries and top with the remaining blueberries. Use a knife or skewer to gently swirl the blueberries into the batter. This creates a beautiful marbled effect. Don’t go crazy swirling, just a few passes will do.

Step 7: Bake

Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely cover the pan with foil. Every oven is different, so keep an eye on it. The cake is done when it springs back slightly when you gently press the top.

Step 8: Cool & Glaze

Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and milk or lemon juice until smooth. Once the cake is completely cool, drizzle the glaze over the top. You can also make the glaze thicker and spread it over the top for a more decadent look.

Step 9: Slice & Serve

Slice cake into squares and serve. What is the best way to make Blueberry Greek Yogurt Cake? I like it with a cup of coffee. If you want to get fancy, you can add a dollop of whipped cream to your favorite dessert.

What should I serve it with?

What are some of the best recipes for Blueberry Greek Yogurt Cake?

For Breakfast:Can you serve a slice of bread with coffee? I like to sprinkle fresh blueberries on top for a beautiful presentation. What is the best way to start the day?

For Brunch:What is a good brunch spread? Serve it with fresh fruit salad, mimosas, and ice cream. The tangy sweetness of the cake complements savory dishes beautifully.

As Dessert:Serve warm with vanilla ice cream or whipped cream. How do you add sweetness to a recipe? What is a light and satisfying dessert that won’t leave you feeling overly full?

For Cozy Snacks:What are some of the best ways to enjoy a slice of cake with tea or hot chocolate? Is this the ultimate comfort food? We snuggle up on the couch and enjoy a slice of cake.

My family tradition is to serve this cake on Easter morning. It’s become a staple in our household, and everyone looks forward to it every year. I’ve even started making mini versions in muffin tins for individual servings.

How do I make a Blueberry Greek Yogurt Cake?

What are some tips to make Blueberry Greek Yogurt cake perfect?

Mixing Advice:What should I do if I overmix the batter? Overmixing develops gluten in the flour, resulting in a tough cake. What are the streaks of flour?

Ingredient Swaps:Feel free to experiment with different ingredients. You can substitute almond milk, soy milk or even buttermilk. For a richer flavor, use brown sugar instead of granulated sugar. I like to add a pinch of cinnamon or nutmeg to my batter for extra warmth.

Baking Tips:Keep an eye on the cake while it’s baking. If the top starts to brown too quickly, loosely cover the pan with foil. What is the best way to cook in an oven? When a wooden skewer is inserted into the center of the cake comes out clean, it is done.

Glaze Variations:What are some creative ways to use glaze? Add lemon zest, vanilla extract, or even a splash of liquor for extra flavor. For a thicker glaze, use less milk or lemon juice.

What is the best way to make sure your baking powder is fresh? I once used old baking powder, and the cake didn’t rise properly. It was a flat, dense disaster! I always check the expiration date before I bake.

How do you create a perfect swirl pattern? Don’t over-swirl the batter, or you’ll end up with a muddy mess. Just a few gentle passes with skewer or knife will do the trick.

Storing and Reheating Tips

Here’s how to store and reheat your Blueberry Greek Yogurt Cake to keep it fresh and delicious.

Room Temperature: Store the cake at room temperature in an airtight container for up to 2 days. This will help prevent it from drying out. I usually cover it with plastic wrap or place it in a cake carrier.

Refrigerator Storage: For longer storage, keep the cake in the refrigerator in an airtight container for up to 5 days. The cold temperature will help preserve its freshness and prevent it from spoiling.

Freezer Instructions: If you want to store the cake for an extended period, you can freeze it for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil. When you’re ready to eat it, thaw it overnight in the refrigerator or at room temperature for a few hours.

Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to wait to add the glaze until after it’s thawed. This will prevent the glaze from becoming sticky or runny.

I always make sure the cake is completely cool before storing it. This prevents condensation from forming inside the container, which can make the cake soggy. And if you’re freezing the cake, I recommend slicing it into individual portions before wrapping it. This makes it easier to thaw only what you need.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free blend. I recommend using a blend that contains xanthan gum, as it helps to bind the ingredients together. The texture might be slightly different, but it will still be delicious. I’ve had great success with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Do I need to peel the zucchini?

This recipe doesn’t require zucchini.

Can I make this as muffins instead?

Absolutely! Simply pour the batter into lined muffin tins, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. This is a great option for portion control or for a quick and easy breakfast on the go.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the amount of sugar in the batter by 1/4 cup. You can also use a natural sweetener like honey or maple syrup. Keep in mind that natural sweeteners may affect the texture of the cake. As for the glaze, you can simply omit it altogether or use a sugar-free alternative.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the cake with powdered sugar. You can also top it with fresh berries, whipped cream, or a drizzle of honey or maple syrup. Another option is to make a simple streusel topping by combining flour, sugar, and butter.

Final Thoughts

So, there you have it – my absolute favorite Blueberry Greek Yogurt Cake Recipe. I truly believe that this cake is worth trying. The incredible flavor, surprising ease, and family-friendly nature make it a winner in my book. If you enjoy this recipe, I highly recommend exploring some of my other cake recipes, like my lemon poppy seed cake or my chocolate zucchini bread. They’re all equally delicious and easy to make.

Happy baking, friends! I can’t wait to hear how yours turns out. Feel free to leave a comment below with your own variations or tips. And if you loved this recipe, please give it a rating and share it with your friends. Enjoy!