This blueberry yogurt cake is bursting with berries and is the perfect light, airy, healthy-ish, yet delicious blueberry dessert for summer.
What is a blueberry yogurt cake?
A blueberry yogurt cake is exactly what it sounds like, a cake that is made using yogurt as one of it’s main ingredients and flavored with juicy, fresh blueberries. The Greek yogurt creates an incredible moist cake that feels light. Also, since it’s Greek yogurt you also feel like you are having a healthy dessert. Hey, blueberries and Greek yogurt. Healthy…ish.
Summer is the time for berry desserts
It’s hard to believe that summer is just around the corner.
Every June my family goes blueberry picking at one of the local berry farms.
It is one of the highlights of my summer and I look forward to it every year.
We go MANY times and do some serious blueberry picking so we have lots to freeze and enjoy all year long.
Though chocolate is usually my go-to dessert of choice, there is just something so satisfying about a light and airy fruit dessert that heightens the anticipation of summer.
Favorite blueberry recipes
Here are just a few of my favorite blueberry recipes:
Lemon Berry Muffins (OK, so this one technically has blackberries and raspberries, but you know…)
I’m sure there will soon be many more to add to the list!
Today, we had a friend over and did some social distance visiting out on the driveway.
He had one request…DESSERT.
So he got two:
Blueberry Yogurt Cake
One dessert that is dense and decadent, the other is light as air. Perfect.
How to make a blueberry yogurt cake
This cake is so easy to make.
Combine all of the ingredients for the batter and pour into a 10 inch spring form pan. I recommend wrapping some foil around the outside to prevent leaking. If you don’t have a large spring form pan then you can use a 13 x 9 pan.
Now, top the batter with all those juicy blueberries.
Bake until the top is a beautiful golden brown and a toothpick comes out clean when inserted into the middle, about 50 minutes.
I mean, really, just look at those berries!
A majority of the berries landed at the bottom half of the cake.
I’m one of those weirdos that like it that way.
If you would rather have them evenly distributed, then toss the blueberries in 1 TBSP of flour prior to adding them to the top of the batter. The flour should give them some sticking power and prevent them from sinking to the bottom.
Finish it off by dusting the top with a bit of confectioners sugar.
Blueberry Yogurt Cake
- 1 stick salted butter softened
- 1/3 cup sugar
- 1 tsp pure vanilla extract
- 2 eggs large
- 1 cup plain Greek yogurt
- 2 cups flour all purpose
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups blueberries (or berry of choice)
- powdered sugar for dusting optional
- Preheat the oven to 375 degrees.
- Surround a large 10 inch spring form pan with aluminum foil (or use a 9 x 9 square pan without foil).
- Spray the pan with non stick cooking spray. In a large bowl, cream together the softened butter and sugar with a hand held mixer.
- Add the eggs and vanilla and mix until just combined.
- Add the Greek yogurt and mix on medium high speed until light and fluffy.
- Add the flour, baking powder, baking soda, and salt.
- Mix on low until just combined.
- Spread the batter in the prepared pan.
- Top evenly with the blueberries.
- Bake at 375 for 45-55 minutes or until the center comes out clean when a toothpick is inserted.
- Cool at least 20 minutes before serving.
- Dust with powdered sugar (optional).