How to Make a Delicious Blueberry Yogurt Cake: Start your morning with this Blueberry Yogurt Breakfast Cake, a moist and tender treat packed with juicy blueberries and creamy yogurt. Lightly sweetened and bursting with fresh berry flavor, this cake is perfect for breakfast, brunch, or an afternoon snack with coffee or tea.
How to Make a Delicious Blueberry Yogurt Cake
The best part? It’s simple to make and doesn’t require fancy ingredients. Whether you enjoy it warm or at room temperature, every bite is filled with the goodness of blueberries. If you love blueberries, you might also enjoy Lemon Blueberry Squares or Blueberry Clafoutis for another easy treat!
Ingredients for Blueberry Yogurt Breakfast Cake
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup sugar (+1½ tablespoons for topping)
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup plain yogurt
- 1 teaspoon lemon zest
Dry Ingredients:
- 1½ cups all-purpose flour (+⅓ cup for coating blueberries)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Blueberries:
- 1¼ cups fresh blueberries
For Garnish:
- Powdered sugar (optional, for dusting)
How to Make Blueberry Yogurt Breakfast Cake
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan or line a square baking dish with parchment paper.
Step 2: Coat the Blueberries
Set aside ¼ cup of blueberries for topping. Toss the remaining 1 cup of blueberries with ⅓ cup of flour to prevent them from sinking.
Step 3: Mix the Dry Ingredients
In a bowl, sift together the remaining flour, baking powder, and salt. Set aside.
Step 4: Cream Butter and Sugar
In a separate bowl, beat butter and sugar until light and creamy. Add the egg and vanilla extract, mixing well. Stir in the yogurt and lemon zest until combined.
Step 5: Combine Everything
Gradually mix in the dry ingredients until just combined—do not overmix. Gently fold in the flour-coated blueberries, being careful not to smash them.
Step 6: Transfer and Bake
Pour the batter into the prepared pan and spread it evenly with a spatula. Sprinkle 1½ tablespoons of sugar over the top and scatter the reserved ¼ cup of blueberries.
Bake in the lower part of the oven for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Allow the cake to cool for at least 10-15 minutes before slicing. Dust with powdered sugar (optional) and enjoy!
Storage & Serving Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Warm slices slightly before serving for the best taste.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
- Serving Suggestion: Enjoy with a cup of coffee, tea, or a dollop of yogurt on the side!
Tips for the Perfect Blueberry Yogurt Cake
- Use Fresh Blueberries: Fresh berries work best, but if using frozen, do not thaw before adding to the batter.
- Lemon Zest Tip: Only use the yellow part of the lemon peel—avoiding the bitter white pith.
- Don’t Overmix the Batter: Mix just until the ingredients are combined to keep the cake soft and fluffy.
- Let it Cool Before Slicing: Since this cake is moist, cutting it too soon might make it fall apart.
- More Berries? If you love extra blueberries, sprinkle a few fresh ones on top before serving!
This Blueberry Yogurt Breakfast Cake is the perfect balance of soft, moist texture and fresh berry flavor. It’s not too sweet, making it a great morning treat, but it’s just as delicious as an afternoon dessert. Plus, it’s super easy to make with simple ingredients!
Whether you enjoy it warm or chilled, this cake is a delightful way to start the day. Try it out and enjoy the burst of juicy blueberries in every bite!
Nutrition
- Calories: 230kcal
- Carbohydrates: 35g
- Protein: 5g
- Fat: 8g
- Saturated Fat: 5g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 2g
- Trans Fat: 0.3g
- Cholesterol: 35mg
- Sodium: 144mg
- Potassium: 76mg
- Fiber: 1g
- Sugar: 17g
- Vitamin A: 269IU
- Vitamin C: 3mg
- Calcium: 69mg
- Iron: 1mg
FAQ’s
Q1: Can I use frozen blueberries instead of fresh?
Yes! If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
Q2: What kind of yogurt works best?
Plain Greek yogurt or regular yogurt both work. Greek yogurt will give a richer texture.
Q3: Can I make this cake ahead of time?
Yes! Store it in an airtight container at room temperature for 2 days or refrigerate for up to a week.
Q4: How do I prevent the blueberries from sinking?
Coating them in flour helps distribute them evenly throughout the cake.