Irresistibly Moist Yogurt Blueberry Cake – A Must-Bake!

There’s something magical about pulling a fresh loaf out of the oven—especially when it’s packed with juicy blueberries and the creamy tang of Greek yogurt. This Yogurt Blueberry Cake is the kind of humble bake that feels like a warm hug. Whether you’re baking to brighten a rainy morning or need a not-too-sweet treat with tea, this one hits the spot.

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Overview of Recipe Content

This yogurt blueberry cake isn’t just a sweet treat—it’s a weekday savior and weekend favorite. It’s a moist, lemon-scented loaf cake made from pantry staples you likely already have. It’s the kind of recipe I keep coming back to for breakfast, brunch, or an easy dessert.

Why You’ll Love It:

• Incredibly moist thanks to Greek yogurt.
• Bursting with fresh or frozen blueberries in every bite.
• Whips up in one bowl—no stand mixer required.
• Light, lemony aroma that makes your kitchen smell like heaven.

What It Tastes Like:

This cake walks that perfect line between a muffin and a pound cake. It’s not overly sweet, has a tender crumb, and the yogurt gives it a creamy tang that makes the blueberries pop. Think coffee cake vibes, without the crumble.

Ingredients:

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• 1 cup (120g) all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ⅛ tsp salt
• 2 oz (57g) unsalted butter, softened
• ⅔ cup (134g) sugar
• ½ tsp vanilla extract
• 1 large egg
• ½ cup (118ml) Greek yogurt
• 1 cup blueberries (fresh or frozen)

Tools Needed:

• Mixing bowls
• Hand whisk or electric hand mixer
• Loaf pan (8×4 inch)
• Rubber spatula

Suggested Substitutions & Additions:

• Swap blueberries for chopped strawberries or raspberries.
• Add 1 tsp lemon zest for more zing.
• Use sour cream instead of yogurt in a pinch.
• Fold in a handful of white chocolate chips for an indulgent upgrade.

How to Make Yogurt Blueberry Cake

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1. Prep the pan and oven

Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.

2. Mix the dry ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream butter and sugar

In another bowl, cream the softened butter and sugar until light and fluffy. This takes about 2–3 minutes with a hand mixer.

4. Add egg and vanilla

Beat in the egg and vanilla extract until fully incorporated.

5. Fold in yogurt

Stir in the Greek yogurt. Don’t worry if it looks a bit separated—it’ll come together when you add the flour.

6. Combine wet and dry

Add the dry ingredients to the wet, mixing just until no flour streaks remain.

7. Add blueberries

Gently fold in the blueberries. If using frozen, toss them in a teaspoon of flour first to prevent sinking.

8. Bake!

Pour the batter into your prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick comes out clean.

9. Cool & slice

Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice, serve, and savor.

What to Serve with Yogurt Blueberry Cake

• A dollop of whipped cream or Greek yogurt.
• Warm it up and add a pat of butter (don’t knock it till you try it).
• Sip alongside a lemon chamomile tea or a cold brew coffee.

Tips for Making It Perfect

• Don’t overmix once you add the flour—this keeps your crumb tender.
• Room temp ingredients = better texture.
• Lightly coat berries in flour to prevent them from sinking.
• Add a sprinkle of turbinado sugar on top before baking for a crunchy crust.

Storage Instructions

• Store in an airtight container at room temp for 2 days or refrigerate for 5 days.
• Freeze individual slices wrapped tightly for up to 2 months.
• Reheat in a toaster oven or microwave for 20–30 seconds.

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General Information

Blueberry cakes like this are inspired by simple American home baking—reminiscent of summer harvests and cozy farmhouse kitchens. It’s a wonderful way to use up yogurt and sneak in some fruit. Great any time of year!

Frequently Asked Questions

Can I use non-fat yogurt?
Yes, but full-fat Greek yogurt gives the best texture and flavor.

Do I need to thaw frozen blueberries?
Nope! Just toss them in flour and fold them in frozen.

Can I make this gluten-free?
You sure can—use a 1:1 gluten-free flour blend.

Why did my cake sink in the middle?
It may be underbaked or overmixed. Try the toothpick test before removing from the oven.

Conclusion

There you have it—your new favorite loaf cake that’s as easy as it is delicious. Whether you serve it warm with a smear of butter or keep slices in the fridge for a grab-and-go snack, this Yogurt Blueberry Cake won’t disappoint.

Craving more blueberry magic? Check out these gems:

• No Bake Blueberry Cheesecake Bites
• Healthy Blueberry Banana Bread

Interactive Elements

Did you bake it? I’d love to see it!
📌 Share it on Pinterest or tag me on Instagram @poulefrecipe with your gorgeous blueberry loaf!

Nutritional Information

Serving	Calories	Carbs	Sugar	Fat	Saturated Fat	Protein	Fiber	Sodium
1 slice (1/8 loaf)	~190	26g	14g	7g	4g	3g	1g	120mg

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