Blueberry Yogurt Cake (Gluten Free Option!)
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 quickly using just two bowls and a whisk. 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! Check out the Tips below for my preferred gluten free flour brands. I prefer to use full-fat Greek yogurt in this cake, but you can use low-fat Greek yogurt (2% fat content or higher) if you prefer!
Servings: 1 9-inch cake
- Cooking spray or oil, for pan
- 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
- 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)
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!
Storage: The cake can be wrapped in plastic wrap (or stored in an airtight container) at room temperature for 1 day. It can also be frozen for up to 2 months. I like to cut it into slices, wrap the slices in parchment or wax paper, then freeze them in a zip-top freezer bag so that I can grab a slice whenever the craving strikes. Defrost the cake at room temperature, then heat it in a 350-400˚F oven until crisp on top.
- 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!
- An adaptation of this cake is used to make these Easy Baked Donuts!