Fresh, juicy blueberries baked into a soft, tender cake with creamy Greek yogurt—this Blueberry Greek Yogurt Cake is the perfect balance of fruity sweetness and rich, bakery-style indulgence. It’s a comfort food dessert that feels light enough for breakfast but decadent enough to serve at a party.
The secret? Greek yogurt keeps the crumb ultra-moist while adding a subtle tang that complements the berries. With just one bowl for wet ingredients and one for dry, it’s a fuss-free bake you can whip up in under an hour. Whether you’re looking for a weekend baking project or a quick dessert for guests, this recipe delivers every time.
Why You’ll Love This Blueberry Greek Yogurt Cake
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Bakery-style texture – Soft crumb and fluffy rise, thanks to the perfect balance of wet and dry ingredients.
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Bursting with berries – Fresh blueberries in every bite, without sinking to the bottom.
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Moist for days – Greek yogurt keeps it tender and fresh longer than traditional cakes.
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Easy to make – Simple steps, no fancy equipment needed.
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Perfect for any occasion – Breakfast, brunch, dessert, or afternoon tea.
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Customizable – Works with frozen berries or other fruits.
Ingredient Breakdown
Let’s look at what makes this cake so good:
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All-Purpose Flour – Provides the cake’s structure.
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Baking Powder & Baking Soda – A combination that gives the cake a light, airy lift.
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Salt – Balances the sweetness and enhances flavors.
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Unsalted Butter – Creates richness and tender texture.
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Granulated Sugar – Sweetens the cake and helps with browning.
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Eggs – Add structure and stability while keeping the cake moist.
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Vanilla Extract – Gives a warm, sweet aroma.
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Greek Yogurt – Adds moisture, a subtle tang, and keeps the crumb soft.
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Milk – Loosens the batter for a smooth pourable consistency.
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Fresh Blueberries – The star of the show; sweet and juicy in every bite.
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Extra Flour (for coating berries) – Prevents blueberries from sinking.
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Powdered Sugar – Optional dusting for a bakery-style finish.
Pro Tips for Perfect Results
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Use room temperature ingredients – Helps everything blend smoothly and evenly.
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Don’t skip coating blueberries – This keeps them from sinking during baking.
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Check for doneness early – Oven times vary; start checking at the 33-minute mark.
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Cool completely before slicing – The crumb sets as it cools, making cleaner slices.
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Try a dusting of cinnamon sugar – Adds a warm, sweet flavor twist.
Ingredient Swaps & Variations
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Frozen blueberries – Use without thawing to avoid excess moisture.
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Mixed berries – Try raspberries, blackberries, or a combo.
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Lemon zest – Adds brightness and pairs beautifully with blueberries.
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Whole wheat flour – Swap half for added fiber and a nutty flavor.
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Gluten-free option – Use a 1:1 gluten-free baking blend.
Serving Suggestions
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Serve warm with a dollop of whipped cream.
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Pair with vanilla ice cream for a dessert treat.
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Enjoy alongside coffee or tea for a breakfast cake.
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Slice thin and serve on a brunch board with pastries and fruit.
Make Ahead & Storage Tips
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Make Ahead – Bake a day in advance; wrap tightly in plastic wrap to retain moisture.
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Room Temperature Storage – Keeps fresh for 2–3 days in an airtight container.
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Refrigeration – Store up to 5 days; bring to room temperature before serving.
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Freezing – Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes! Use straight from the freezer—no need to thaw. Just coat in flour before folding into the batter.
Q: Why did my blueberries sink to the bottom?
A: They likely weren’t coated in flour or the batter was too thin. The flour helps suspend them evenly.
Q: Can I make this cake dairy-free?
A: Absolutely—swap butter for dairy-free margarine, milk for almond milk, and yogurt for coconut yogurt.
Q: How do I get a more golden top?
A: Bake on the middle rack and avoid opening the oven door until the last 5 minutes.
Q: Can I bake this in a loaf pan?
A: Yes, but adjust baking time to 50–55 minutes.
Ingredients
Equipment
Method
- Heat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat softened butter with sugar for 2–3 minutes until pale and fluffy. This step incorporates air for a lighter cake.
- Beat in eggs, one at a time, mixing well after each. Stir in vanilla extract.
- Mix in Greek yogurt until smooth, then stir in milk. The batter will look creamy and slightly thick.
- Gradually add the dry mixture to the wet mixture, stirring gently until no dry streaks remain. Avoid overmixing to prevent a dense cake.
- Toss blueberries with 1 tablespoon flour to prevent them from sinking. Gently fold into the batter.
- Pour batter into the prepared pan, smoothing the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar, slice, and enjoy.
Notes
- Avoid overmixing once dry ingredients are added—this keeps the cake tender.
- Greek yogurt works best for moisture and texture; regular yogurt will make the batter looser.
- Use fresh, firm blueberries for the best results.