Blueberry Yogurt Cake

by Gayle on Aug 14, 2017 (updated May 23, 2022) 72 comments »

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

It’s no secret that I like fruit. Peaches, strawberries, raspberries…they’ve all made their way onto Pumpkin ‘N Spice for some delicious summer recipes. I love baking with fresh fruit anytime of the year, but during the summer, it’s a must for me.

Since I visit my local farmer’s market just about every weekend, I have no excuse as to why I can’t bake with some ripe and delicious produce. But one fruit that I haven’t baked with this season is blueberries. Well, that’s about to change, friends!

After debating on whether I wanted to make muffins, bread, or cupcakes, I finally decided on cake. Blueberry Yogurt Cake! The name just about says it all. It’s pure blueberry bliss!

The juicy blueberries give this cake a bright pop of color and burst into your mouth with tons of flavor. Adding in blueberry Greek yogurt, instead of plain yogurt, gives the cake even more blueberry goodness. This cake stays moist for days and slices well, too.

The verdict? Blueberry-amazingness! Seriously, this cake is so good. The hubster and I nearly inhaled it within two days, it was just that delicious! I’ve had several requests to make this blueberry bundt cake recipe again, so of course, I eagerly accepted. After all, what’s not to like about it?

So if you love blueberries and are looking for a new recipe to try, check out this moist and delicious Blueberry Yogurt Cake. I promise you’ll be baking this cake over and over 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 blueberry cake with yogurt comes together:

Preheat the 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 paddle attachment, cream together the butter and sugar until light and fluffy.
Beat in the eggs and egg white, one at a time. Mix in the 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 until toothpick inserted into cake comes out clean.
Allow the blueberry bundt cake to cool for 20 minutes in pan, then move to a wire rack to cool completely.

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!

Easy Blueberry Turnovers
Easy Blueberry Cobbler
Blueberry Peach Crisp
Cinnamon Streusel Blueberry Banana Bread
Blueberry Dump Cake
Lemon Blueberry Bread