Name: Amazing Blueberry Yogurt Cake: 1 Luscious Slice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup plain yogurt; 0.5 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1.5 cups fresh blueberries

Jump to Recipe·Print Recipe

Oh, you are going to LOVE this Blueberry Yogurt Cake! Seriously, it’s one of those recipes that feels like a warm hug. I whipped this up on a whim one afternoon when I needed a little pick-me-up, and it was an instant hit. The best part? It’s ridiculously easy. Like, “I-can-barely-believe-I-made-this-from-scratch” easy. It’s not super fussy, which is exactly what I need on a busy day.

What makes this cake so special, you ask? It’s that perfect balance of tender, moist crumb thanks to the yogurt, bursting with sweet blueberries, and just the right amount of sweetness. It’s simple, it’s delicious, and honestly, it tastes way more complicated than it is. My kids devour it, and it’s my go-to for potlucks because I know it’s always a crowd-pleaser.

Why You’ll Love This Blueberry Yogurt Cake

Seriously, what’s not to love here? This cake is a winner for so many reasons:

Super Easy to Make: You just mix a few things together. No fancy techniques needed, making it perfect for beginner bakers or when you’re short on time.
Incredibly Moist: The yogurt and oil work wonders, giving it a tender, melt-in-your-mouth texture that stays moist for days.
Bursting with Blueberries: Fresh, juicy blueberries are scattered throughout, offering little pops of fruity goodness in every bite.
Perfect for Any Occasion: Whether it’s a simple afternoon treat, a breakfast bake, or a dessert for guests, this cake fits right in.

Essential Ingredients for Your Blueberry Yogurt Cake

Alright, let’s talk about what you’ll need to make this amazing Blueberry Yogurt Cake. It’s a pretty straightforward list, and you probably have most of it in your pantry right now! First up, we’ve got 2 cups of all-purpose flour and 1.5 cups of granulated sugar. Then, for that perfect rise, you’ll need 1 teaspoon of baking soda and half a teaspoon of salt. The magic happens with 1 cup of plain yogurt – don’t use flavored stuff, just plain is best! And for moisture, we’re using half a cup of vegetable oil. You’ll also need 2 large eggs and a teaspoon of vanilla extract for that classic cake flavor. And, of course, the stars of the show: 1.5 cups of fresh blueberries. If you’re using frozen ones, just give them a quick toss with a tablespoon of flour before you add them – it’s my little trick to keep them from sinking to the bottom!

Ingredient Notes and Substitutions for Blueberry Yogurt Cake

So, about that yogurt – plain, full-fat yogurt is really the best here. It gives the cake that amazing tender texture and a slight tang that balances the sweetness. Greek yogurt works too, but you might need to thin it out with a tiny splash of milk if it’s super thick. If you don’t have vegetable oil, a neutral oil like canola or even melted coconut oil can work in a pinch. And for the blueberries, if you can’t find fresh ones, frozen are totally fine, just remember that little flour toss I mentioned! You can also swap out some of the blueberries for raspberries or even a mix of berries if you fancy.

How to Prepare Your Delicious Blueberry Yogurt Cake

Okay, getting this amazing Blueberry Yogurt Cake ready is a breeze! First things first, go ahead and preheat your oven to 350°F (that’s 175°C). While that’s warming up, grab your favorite 9-inch round cake pan and give it a good grease and flour. This just makes sure our beautiful cake doesn’t stick.

Now, for the batter. In a nice big bowl, whisk together your dry ingredients: the flour, sugar, baking soda, and salt. Give them a good swirl until they’re all happy together. In a separate bowl, mix up your wet ingredients: the plain yogurt, that lovely vegetable oil, your eggs, and the vanilla extract. Whisk those until they’re smooth and combined.

Here comes the fun part – pour all those wet ingredients into the bowl with the dry stuff. Mix them together gently, just until you don’t see any more dry flour streaks. Seriously, stop mixing as soon as it’s combined; overmixing is the enemy of a tender cake! Then, ever so gently, fold in those beautiful blueberries. Try not to squish them too much, we want them to stay whole and juicy!

Once your batter is ready, pour it all into that prepared cake pan. Spread it out evenly so it bakes up nice and level. It’s almost ready for the oven!

Baking Your Blueberry Yogurt Cake to Perfection

Now, pop that pan into your preheated oven. Let it bake for about 30 to 35 minutes. The best way to know it’s done is to do the skewer test! Stick a wooden skewer or even a toothpick right into the center of the cake. If it comes out clean, with no wet batter clinging to it, then it’s perfect. You want to see just a few moist crumbs, not goo!

Cooling and Finishing Your Blueberry Yogurt Cake

Once it’s baked, let the cake hang out in the pan for about 10 minutes. This gives it a chance to firm up a little. Then, carefully flip it out onto a wire rack to cool completely. Resist the urge to slice into it while it’s still warm, I know it’s tempting, but letting it cool properly makes it so much easier to cut and enjoy!

Tips for the Ultimate Blueberry Yogurt Cake Success

Want your Blueberry Yogurt Cake to be absolutely perfect? A few little tricks go a long way! First, make sure your eggs and yogurt are at room temperature. Cold ingredients can make the batter seize up a bit, and we want everything to blend smoothly. Speaking of blending, remember not to overmix once you add the wet to the dry ingredients – just mix until they’re *barely* combined. Overmixing develops gluten, which can make your cake tough instead of tender. And when you fold in those blueberries, do it gently! A light hand prevents them from breaking up too much and turning your batter an unappealing shade of purple.

Variations to Customize Your Blueberry Yogurt Cake

Want to jazz up this simple Blueberry Yogurt Cake? You totally can! My favorite twist is adding the zest of one lemon to the batter; it gives it this wonderful bright flavor that pairs beautifully with the blueberries. If you’re feeling a bit more adventurous, try swapping out half the blueberries for raspberries or even some chopped strawberries. And for a bit of crunch, a simple streusel topping made from flour, sugar, and butter sprinkled on top before baking is divine!

Serving Suggestions for Your Blueberry Yogurt Cake

This lovely Blueberry Yogurt Cake is delicious all on its own, but it’s also fantastic with a few simple additions. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream is just heavenly. For a touch of elegance, a simple dusting of powdered sugar right before serving makes it look extra special. Honestly, it’s perfect just as it is, too!

Storing and Reheating Your Blueberry Yogurt Cake

Got leftovers? Lucky you! To keep your Blueberry Yogurt Cake fresh, just wrap it tightly in plastic wrap or pop it into an airtight container. It’ll stay delicious at room temperature for about 2-3 days. If you want to reheat it, a quick 10-15 seconds in the microwave is perfect to warm it up and bring back that lovely moistness. You can also gently warm slices in a low oven for a few minutes.

Frequently Asked Questions About Blueberry Yogurt Cake

Got some burning questions about making this wonderful Blueberry Yogurt Cake? I’ve got you covered! People often ask, “Can I use frozen blueberries in my cake?” Yes, you absolutely can! Just toss them with a tablespoon of flour before adding them to the batter. This little trick helps keep them from sinking to the bottom and making your cake a little… well, blue. Speaking of sinking, that flour trick is the main way to prevent it!

Another common question is about the yogurt. “What kind of yogurt is best for Blueberry Yogurt Cake?” I always recommend plain, full-fat yogurt because it gives the best texture. Greek yogurt works too, just maybe thin it down a bit if it’s super thick. And finally, “How long does Blueberry Yogurt Cake last?” Stored properly in an airtight container at room temperature, it’s usually good for about 2 to 3 days. Enjoy every bite!

Estimated Nutritional Information for Blueberry Yogurt Cake

Just so you know, this is an estimate, but a typical slice of this yummy Blueberry Yogurt Cake usually has around 350 calories. You’re looking at about 15g of fat, 50g of carbohydrates, and 5g of protein per serving. It’s a pretty balanced treat, especially with those lovely blueberries in there!