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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!

Ingredients for Blueberry Yogurt Cake
This is such an easy blueberry cake to make, and the ingredients list is straightforward. 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.
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Preheat the oven to 350°F. Lightly grease and flour a 10-inch bundt pan. Set aside.
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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.
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Beat in the eggs and egg white, one at a time. Mix in the lemon juice and vanilla extract.
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Alternate beating in the flour mixture and yogurt until thoroughly combined. Gently fold in blueberries.
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Pour batter into prepared bundt pan. Bake until toothpick inserted into cake comes out clean.
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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.

Tips for Making a Blueberry Bundt Cake
- For less blueberry flavor, feel free to use plain or vanilla Greek yogurt instead of blueberry yogurt.
- 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.
Looking for More Blueberry Desserts? I’ve Got You Covered!
- Easy Blueberry Cobbler
- Blueberry Peach Crisp
- Cinnamon Streusel Blueberry Banana Bread
- Blueberry Dump Cake
- Lemon Blueberry Bread
An Easy Video Tutorial for Blueberry Yogurt Cake:
Blueberry Yogurt Cake
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.
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