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

Blueberry Yogurt Cake

Fresh blueberries and creamy blueberry yogurt give this Blueberry Yogurt Cake a deliciously moist texture, full of blueberry flavor!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: blueberry recipe, cake recipe, yogurt cake recipe
Servings: 12 slices
Calories: 384kcal

Ingredients

  • 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)
  • (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.

Nutrition

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