Blueberry Yogurt Cake
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!
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. 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
- Unsalted butter
- Granulated sugar
- 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.
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?
I’ve made each of those recipes multiple times and know that the bake times work well for muffins.
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
Video Tutorial for Blueberry Yogurt Cake
Blueberry Yogurt Cake
- 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
- 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.
- 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.