Fresh blueberries and creamy blueberry yogurt give this Blueberry Yogurt Cake a deliciously moist texture, full of blueberry flavor!

Don’t miss these treats: Easy Blueberry Dump Cake, Blueberry Greek Yogurt Pancakes, and Easy Blueberry Cobbler

A slice of blueberry yogurt cake on a white plate. A dish of blueberries rest in the background.

It’s no secret that I love fruit. Peaches, strawberries, raspberries… they’ve all made their way onto Pumpkin ‘N Spice in some delicious summer recipes. I enjoy baking with fresh fruit year-round, but in the summer, it’s an absolute must.

Since I visit my local farmer’s market nearly every weekend, I always have access to fresh, ripe produce. But one fruit I hadn’t baked with this season? Blueberries. Well, that’s about to change, friends!

After going back and forth between muffins, bread, or cupcakes, I finally landed on cake. Blueberry Yogurt Cake, to be exact—and the name says it all. It’s pure blueberry bliss!

The juicy blueberries add a bright pop of color and burst with flavor in every bite. And by using blueberry Greek yogurt instead of plain, this cake gets an extra boost of berry goodness. Best of all, it stays moist for days and slices beautifully.

The verdict? Blueberry amazingness. Seriously, this cake was so good that the hubster and I practically inhaled it in two days. It was that delicious! I’ve already had several requests to make it again—and of course, I happily agreed. Who could resist?

So if you’re a blueberry lover looking for a new treat to try, give this moist, flavorful Blueberry Yogurt Cake a go. I promise you’ll want to bake it again and again!

A lemon blueberry yogurt cake on a cake stand.

Ingredients for Blueberry Yogurt Cake 

This is such an easy blueberry cake to make, and the ingredients list is straightforward. If you’ve never made a cake recipe with yogurt before, just trust me when I say it delivers perfectly moist and tender results! 

Here’s what you’ll need to make this recipe: 

  • All-purpose flour
  • Baking soda
  • Salt 
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Lemon juice
  • Vanilla bean paste (or extract)
  • Blueberry Greek yogurt
  • Fresh blueberries

How to Make Blueberry Yogurt Cake 

This blueberry yogurt cake bakes up thick, soft, and super moist. It’s seriously the best cake I have ever made, or tasted, with fresh fruit in it.

Here’s an overview of how the yogurt blueberry cake comes together: 

  1. Sift together the flour, baking soda, and salt. Set aside.
  2. Using an electric hand mixer or stand mixer with a fitted paddle attachment, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs and egg white, one at a time. Mix in the lemon juice and vanilla extract.
  4. Alternate beating in the flour mixture and yogurt until thoroughly combined. Gently fold in blueberries.
  5. Pour batter into prepared bundt pan. Bake until toothpick inserted into cake comes out clean.
  6. Allow the blueberry bundt cake to cool for 20 minutes in pan, then move to a wire rack to cool completely.
Fresh blueberries and creamy blueberry yogurt give this Blueberry Yogurt Cake a deliciously moist texture, full of blueberry flavor!

Can I Use Frozen Blueberries? 

I’ve only made this recipe using fresh berries, but I imagine frozen would work too. If using frozen blueberries, add them to the batter straight from the freezer. Note that you’ll need to add a few extra minutes to the bake time. 

Can This Recipe Be Made Without a Bundt Pan?

Yes, but you’ll have to use a pan conversion chart to figure out which pan(s) you have will hold the same volume of batter as a 10-cup bundt pan. 

Can I Use This Recipe to Make a Layer Cake? 

No, I don’t recommend making this blueberry yogurt cake into a layer cake. The baked cake is very moist and doesn’t stack well. 

Can I Use This Recipe to Make Muffins? 

Technically yes, but if you’d like to make blueberry muffins I recommend making my Bakery-Style Blueberry Muffins, Cream Cheese Blueberry Muffins, or Pumpkin Blueberry Muffins instead. 

I’ve made each of those recipes multiple times and know that the bake times work well for muffins. 

A slice of blueberry bundt cake dusted with powdered sugar on a white dessert plate. A dish of fresh berries rests in the background.

Recipe Substitutions to Try

I don’t recommend substituting too many ingredients in this blueberry yogurt bundt cake, but you can mix and match a few as needed to suit what you have on hand. 

  • Blueberry yogurt: For less blueberry flavor, feel free to use plain or vanilla Greek yogurt instead of blueberry yogurt.
  • Blueberries: Fresh or frozen may be used, or use any entirely different berry altogether. 
  • Unsalted butter: Salted butter may be used instead, but then you’d need to omit the salt called for in the recipe. 

Tips for Making a Blueberry Yogurt Cake 

  • Do not substitute regular yogurt in place of the Greek yogurt. Greek yogurt is much thicker and less watery than regular yogurt. 
  • I kept the cake super simple with a dusting of powdered sugar, but you’re welcome to add a simple lemon powdered sugar glaze or your favorite frosting. 
  • If using frozen berries, add them straight to the batter. Do not thaw them first! 

Looking for More Blueberry Desserts? I’ve Got You Covered!

Fresh blueberries and creamy blueberry yogurt give this Blueberry Yogurt Cake a deliciously moist texture, full of blueberry flavor!
5 from 2 ratings

Blueberry Yogurt Cake

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Fresh blueberries and creamy blueberry yogurt give this Blueberry Yogurt Cake a deliciously moist texture, full of blueberry flavor!
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 2½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, , softened
  • 2 cups granulated sugar
  • 2 egg yolks
  • 1 egg white
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla bean paste, (or vanilla extract)
  • 1½ (5.3 ounce) containers blueberry Greek yogurt
  • ½ pint fresh blueberries

Instructions
 

  • Preheat oven to 350°F. Lightly grease and flour a 10-inch bundt pan. Set aside.
  • Sift together the flour, baking soda, and salt. Set aside.
  • Using an electric hand mixer or stand mixer with a fitted attachment, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  • Beat in the eggs and egg white, one at a time. Mix in lemon juice and vanilla extract.
  • Alternate beating in the flour mixture and yogurt until thoroughly combined. Gently fold in blueberries. Pour batter into prepared bundt pan.
  • Bake for 60 minutes, or until toothpick inserted into cake comes out clean. Allow to cool for 20 minutes in pan, then move to a wire rack to cool completely.

Notes

  • Cake will keep in an airtight container for up to five days, due to the moisture from the yogurt.
  • For less blueberry flavor, feel free to use plain or vanilla Greek yogurt instead of blueberry yogurt.
Serving: 1serving, Calories: 384kcal, Carbohydrates: 57g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 73mg, Sodium: 151mg, Potassium: 55mg, Fiber: 1g, Sugar: 36g, Vitamin A: 527IU, Vitamin C: 3mg, Calcium: 14mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.