Looking for a soft, tender cake that’s rich in flavor but light in texture? This Blueberry Greek Yogurt Cake is your new go-to treat! Packed with juicy blueberries and creamy Greek yogurt, this dessert is perfect for brunch, tea time, or a light summer dessert. It’s a healthier twist on traditional cake—without sacrificing flavor or moisture

Why You’ll Love This Blueberry Greek Yogurt Cake

Made with Greek yogurt for extra moisture and tang
Loaded with antioxidants from fresh blueberries
Perfect balance of sweet and tart
A lighter alternative to traditional butter-heavy cakes
Great for brunch, tea, or summer gatherings

Ingredients Breakdown

All-purpose flour (1½ cups) – The base of the cake, providing structure and a soft crumb.
Baking powder (1 tsp) & Baking soda (½ tsp) – Leavening agents that ensure a light and fluffy texture.
Salt (¼ tsp) – Enhances flavor and balances sweetness.
Unsalted butter (½ cup, softened) – Adds rich flavor and tender texture.
Granulated sugar (¾ cup) – Sweetens the cake while helping to create a soft crumb.
Eggs (2 large) – Bind ingredients and add moisture and structure.
Vanilla extract (1 tsp) – Infuses a warm, aromatic flavor.
Greek yogurt (¾ cup) – Adds creaminess, moisture, and a slight tang without making the cake too heavy.
Fresh blueberries (1 cup, plus extra for topping) – Juicy bursts of sweetness throughout the cake.
Powdered sugar (optional) – A light dusting adds a pretty finish and a touch of sweetness.

Tips and Tricks

Use room-temperature ingredients for better mixing and rise.
Toss blueberries in 1 tsp flour before adding to batter to prevent them from sinking.
Use a springform pan for easy removal and presentation.

Variations and Customizations

Lemon Blueberry Twist: Add 1 tbsp lemon zest and 1 tbsp lemon juice to the batter.
Berry Mix: Use a mix of raspberries, blueberries, and blackberries.
Sugar-Free: Replace granulated sugar with a low-calorie substitute like erythritol.

Pairing Suggestions

Serve with: A dollop of whipped cream, vanilla yogurt, or a drizzle of honey
Beverages: Fresh iced tea, lavender lemonade, or a latte
Perfect for brunch spreads, baby showers, or Mother’s Day brunch

Storage Instructions

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days. Bring to room temperature before serving.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Blueberry Greek Yogurt Cake

Author: easysweetmeal
Total Time: 55 minutes
Yield: 8 servings 1x

Print Recipe

Description

Blueberry Greek Yogurt Cake – A moist, tender cake bursting with juicy blueberries and a hint of tangy yogurt. Light yet indulgent, perfect for brunch or dessert

Ingredients

Scale

1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¾ cup Greek yogurt (plain or vanilla)
1 cup fresh blueberries (plus extra for topping)
Powdered sugar, for dusting (optional)

Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt

3. Cream Butter & Sugar

In a large bowl, beat the butter and sugar with a mixer until light and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.

4. Add Yogurt & Dry Mix

Alternate adding Greek yogurt and the dry mixture, folding until just combined.
Gently fold in blueberries (tossed in a bit of flour to prevent sinking).

5. Bake the Cake

Pour the batter into the prepared pan and smooth the top.
Sprinkle extra blueberries over the top for a beautiful presentation.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Finish

Let the cake cool in the pan for 10 minutes.
Transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired

Notes

This cake is slightly denser than sponge cake due to the Greek yogurt—expect a moist, almost muffin-like texture.
Perfect for slicing and serving with coffee or tea.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American