This blueberry yogurt cake is brimming with juicy blueberries and has an ultra moist texture and crunchy top (my favorite part). The recipe is a cinch to make—the batter comes together in just 15 minutes using two bowls and a whisk—and the flavor is incredible. A hint of cinnamon provides warmth while lemon zest brightens everything up. This is my go-to summer cake when blueberries are in season, although you can also make it year round using frozen berries. As always, you can make it gluten free! [Don’t miss the step-by-step video below.]
Easy blueberry cake recipe
I know the sign of a winning recipe when I’ve made it dozen times and am still not sick of it. My kids beg for it, and since it’s a simple cake that comes together easily, I’m happy to oblige. It’s a not-too-sweet cake and is fabulous for dessert, brunch or tea.
Blueberry yogurt cake
There’s no oil or butter in this healthy blueberry cake; Greek yogurt provides all the moisture you need. It’s important to use either full fat Greek yogurt (sometimes labeled 5% fat content) or low-fat Greek yogurt (sometimes labeled 2% fat content) for the best flavor and texture (I don't recommend fat-free yogurt). The recipe is adapted from my Cherry Almond Ricotta Cake, another favorite!
Ingredients
You can use either regular all-purpose flour in this cake or a gluten free flour blend—I recommend Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure (be sure to use a brand that contains xanthan gum). A touch of almond flour gives the cake a tender texture.
How do you make blueberry cake from scratch?
- First whisk together flour, almond flour, baking powder, salt and cinnamon.
- In a separate bowl, whisk together Greek yogurt, eggs, sugar, vanilla extract and lemon zest.
- Pour the wet ingredients into the dry ingredients and fold to combine.
- Stir in fresh or frozen blueberries.
- Sprinkle more blueberries on top of the cake, along with coarse turbinado sugar.
- Bake the cake until it’s golden on top and a toothpick inserted in the center comes out clean.
FAQs
Yes! This blueberry yogurt cake can be stored at room temperature for 1 day, or it can be frozen for several months. I like to cut it into slices, wrap the slices in parchment or wax paper, then store them in a zip-top freezer bag. That way I can grab a slice whenever the craving hits (defrost the cake at room temperature, then heat it in an oven until crisp on top).
Yes! You can use frozen blueberries instead of fresh, if that’s what you have.
Greek yogurt provides moisture and helps give the cake structure. The acidity of the yogurt also helps contribute to a lighter texture.
How to serve blueberry cake
You can serve the cake all on its own (I love to warm it slightly, so that the top turns slightly crisp), or you can dress it up with a dollop of whipped cream or a scoop of vanilla ice cream!
Tips for making this blueberry cake recipe:
- You can use either regular all-purpose flour in this cake or a gluten free flour blend (which is what I use). Be sure to use a brand that contains xanthan gum - I recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure.
- A touch of almond flour gives the cake a tender texture.
- You’ll need a 9-inch cake pan. Lining the bottom of the pan with a round of parchment paper makes it easy to remove the cake after it’s baked.
- There’s no oil or butter in this healthy blueberry cake; Greek yogurt provides all the moisture you need. It’s important to use either full fat Greek yogurt (sometimes labeled 5% fat content) or low-fat Greek yogurt (sometimes labeled 2% fat content) for the best flavor and texture (I don't recommend fat-free yogurt).
- Be sure to check out my Cherry Almond Ricotta Cake, another favorite!
*This post contains Amazon and other affiliate links to products I use and love (at no cost to you). Thank you for supporting From Scratch Fast!
Other easy cakes you might like:
- Cherry Ricotta Cake
- One Bowl Chocolate Almond Cake
- Chocolate Quinoa Cake with Cocoa Whipped Cream Frosting
- Healthy Carrot Cake
- Coconut Almond Cake
Watch the video!
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Get the recipe!
Blueberry Yogurt Cake (Gluten Free Option!)
Equipment
- 9-inch cake pan
Ingredients
- Cooking spray or oil, for pan
Dry ingredients
- 1 cup (148g) gluten free flour (I recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour) OR 1 cup (136g) regular all-purpose flour
- ½ cup (55g) almond flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon cinnamon
Wet ingredients
- 1 cup (235g) whole milk Greek yogurt (5% fat content)
- 3 large eggs
- ¾ cup (155g) organic cane sugar (or regular granulated sugar)
- 1 ½ teaspoons teaspoons vanilla extract
- 1 teaspoon lemon zest (from 1 small lemon)
- 1 ½ cups blueberries, divided
- 1 tablespoon turbinado or demerara sugar
For serving (optional)
- Whipped cream, vanilla ice cream or yogurt (optional)
Instructions
- Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray a 9-inch cake pan with cooking spray or rub it with oil. Line the bottom of the pan with a round of parchment paper.
Whisk the dry ingredients
- In a large bowl, whisk together the flour, almond flour, baking powder, salt and cinnamon.
Whisk the wet ingredients
- In a medium bowl, whisk together the yogurt, eggs, sugar, vanilla extract and lemon zest.
Finish and bake
- Pour the wet ingredients into the flour mixture, and fold to combine. Stir in 1 cup of the blueberries. Scrape the batter into the prepared pan and scatter the remaining ½ cup of blueberries on top. Sprinkle with the turbinado sugar. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 35-40 minutes.
- Let the cake cool in the pan set on a rack for 15-20 minutes. Run a thin knife along the edge, then remove the cake from the pan (to do this, flip the cake over onto your hand or onto a plate, pull off the parchment paper, then invert the cake back onto the cooling rack so it's right side up—if you're nervous about doing this, just leave it in the pan!). Let cool completely.
- Serve the cake with whipped cream, ice cream or yogurt, if you'd like!
Notes
- You can use either regular all-purpose flour in this cake or a gluten free flour blend (which is what I use). Be sure to use a brand that contains xanthan gum - I recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure.
- A touch of almond flour gives the cake a tender texture.
- You’ll need a 9-inch cake pan. Lining the bottom of the pan with a round of parchment paper makes it easy to remove the cake after it’s baked.
- There’s no oil or butter in this healthy blueberry cake; Greek yogurt provides all the moisture you need. It’s important to use either full fat Greek yogurt (sometimes labeled 5% fat content) or low-fat Greek yogurt (sometimes labeled 2% fat content) for the best flavor and texture (I don't recommend fat-free yogurt).
- Be sure to check out my Cherry Almond Ricotta Cake, another favorite!
Eileen says
Oh my goodness! This recipe will go into the permanent rotation. I've now made two of your recent recipes that combine gf flour with some almond flour, and it creates such a moist fluffy cake that I didn't know was possible for a gf recipe. Am I allowed to eat this blueberry cake for breakfast, lunch, and dinner tomorrow, or is that considered socially unacceptable? š
Nicki Sizemore says
Hi Eileen, thank you for your comment and I'm so happy to hear you liked the cake! Adding almond flour really does give the cake a moist and tender texture. And yes, I think cake for dinner is totally acceptable. š
xenia says
Can I replace the eggs with aquafaba or flax eggs?
Nicki Sizemore says
Hi there! I haven't yet tested this cake with aquafaba or flax eggs so can't guarantee the results. I suspect the cake will be denser without the eggs, but let me know if you give it a try!!