Blueberry Yogurt Cake

May be an image of souffle and cake

Blueberry Yogurt Cake — A Soft, Moist Treat Bursting with Flavor

There’s something wonderfully comforting about a homemade cake — especially one that combines the creaminess of yogurt and the sweet-tart pop of fresh blueberries. This Blueberry Yogurt Cake is light, moist, and delicately flavored, making it perfect for breakfast, afternoon tea, or a simple dessert after dinner. The yogurt gives the cake an incredible tenderness, while the blueberries add freshness in every bite.

🫐 Ingredients

Dry ingredients:

1 ½ cups (180 g) all-purpose flour
2 tsp (8 g) baking powder
¼ tsp salt

Wet ingredients:

½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 cup (240 g) plain Greek yogurt or natural yogurt
1 tsp (5 ml) pure vanilla extract
Zest of 1 lemon (optional but highly recommended for freshness)

Fruits:

1 cup (150 g) fresh or frozen blueberries
1 tbsp flour (for coating the blueberries, prevents sinking)

🧁 Step-by-Step Method

Step 1: Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. If using a bundt or loaf pan, grease it well and lightly dust with flour to prevent sticking.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside. This ensures the leavening agents are evenly distributed throughout the batter.