Description
This easy Yogurt Blueberry Cake is moist, tangy, and packed with juicy blueberries. A perfect breakfast, snack, or dessert loaf made with simple pantry ingredients.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 oz unsalted butter, softened
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup Greek yogurt
1 cup blueberries
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream the softened butter and sugar until light and fluffy (about 2–3 minutes).
4. Add the egg and vanilla extract; beat until well combined.
5. Stir in the Greek yogurt until just incorporated.
6. Add the dry ingredients to the wet and stir until no streaks of flour remain.
7. Toss the blueberries in a teaspoon of flour, then gently fold them into the batter.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use full-fat Greek yogurt.
Toss blueberries in flour before folding them in to prevent sinking.
You can use frozen blueberries straight from the freezer—no need to thaw.
Add lemon zest for a brighter citrus note.
Sprinkle coarse sugar on top before baking for a crunchy finish.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg