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Blueberry Greek Yogurt Cake Recipe

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4.3 from 6 reviews

This Blueberry Greek Yogurt Cake is a moist, tender, and flavorful dessert perfect for any occasion. Combining the tangy richness of Greek yogurt with fresh blueberries, this cake bakes up beautifully golden and light. It’s an easy-to-make treat that balances sweetness with a hint of tartness, making it a delightful and slightly healthier option for cake lovers.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour (sifted)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

Wet Ingredients

  • 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. Prepare the Pan: Use either a 9×3-inch springform pan or a 9-inch round cake pan. Line the bottom with parchment paper and grease the sides with butter or cooking spray to prevent sticking.
  2. Preheat Oven: Preheat your oven to 375°F (190°C) and position a rack in the middle to ensure even baking.
  3. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and flour are evenly distributed.
  4. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy. Then add the vanilla extract and the egg, continuing to beat until the batter is very creamy and light in color.
  5. Combine Batter: Reduce the mixer speed to low and add the sifted dry ingredients in two batches. Between these additions, mix in half of the Greek yogurt (1/2 cup) to keep the batter moist and tender. Be careful not to overmix to maintain a light texture.
  6. Transfer Batter and Add Blueberries: Pour the cake batter into the prepared pan and scatter the blueberries evenly over the top to distribute their sweetness throughout the cake.
  7. Bake the Cake: Bake in the preheated oven for approximately 20 to 35 minutes. The cake is done when it turns golden on top and a toothpick or cake tester inserted in the center comes out clean. If using a 9-inch round cake pan, expect a slightly longer baking time of 30 to 40 minutes.
  8. Cool the Cake: Remove the cake from the oven and let it cool on a wire rack inside the pan for about 40 minutes. For springform pans, release the sides and gently slide the cake with parchment paper onto a serving plate. If a round pan was used, invert the cake onto a plate once cooled.

Notes

  • Do not overmix the batter once flour and yogurt are added; overmixing can result in a denser cake.
  • Using fresh blueberries provides the best flavor, but frozen blueberries can be used if thawed and drained.
  • The parchment paper lining helps to easily remove the cake from the pan without breaking.
  • For an extra touch, dust the cooled cake with powdered sugar or serve with a dollop of Greek yogurt and extra blueberries.

Find it online: https://cookedbysarah.com/blueberry-greek-yogurt-cake-recipe/