Blueberry Yogurt Cake
Moist, tender, and bursting with juicy blueberries, this Blueberry Yogurt Cake is the perfect blend of simplicity and indulgence. Made with creamy yogurt and fresh blueberries, this cake offers a tangy sweetness that pairs beautifully with its soft, buttery crumb. The addition of yogurt keeps the cake delightfully moist, while tossing the blueberries in flour ensures even distribution, preventing them from sinking. With just 15 minutes of prep time and a golden finish in under an hour, this versatile dessert is ideal for brunch, teatime, or an after-dinner treat. A dusting of powdered sugar adds an elegant finishing touch, making it irresistible for both family gatherings and casual get-togethers. Perfect for showcasing seasonal blueberries, this easy-to-make cake is destined to be a new favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Plain yogurt
- 1.5 cups Fresh blueberries
- 1 tablespoon All-purpose flour (for the blueberries)
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Optionally, line the bottom with parchment paper for easier cake removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the yogurt in two additions. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the batter.
Gently fold the floured blueberries into the batter using a spatula, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer the cake to a wire rack to cool completely.
Once cooled, optionally dust the top with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
3018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2330 mg | 101% | |
| Total Carbohydrate | 446.1 g | 162% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 240.6 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 485 mg | 37% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
