This blueberry yogurt loaf is easy and quick to make. The cake is full of blueberries and is silky smooth, creamy and fresh. And the Greek yogurt makes the cake moist and fluffy at the same time. A cake that you can ALWAYS serve.
Sunday is my bake day. In any case, I want to put a real treat on the coffee table on Sunday. And often there is also someone who comes to visit, so making a pie, a (pound) cake or delicious homemade cookie is ideal.
This berry yogurt cake has a super creamy taste. It's silky and buttery in every bite. The Greek yogurt gives you a light and moist cake. Delicious anytime. And if you want to go the extra mile with blueberries, I can recommend the blueberry cake with vanilla frosting!
A silky smooth and creamy blueberry yogurt cake that is always delicious! The Greek yogurt makes it wonderfully fresh and moist.
Why make a Greek yogurt cake?
Yogurt in a cake, why would you? Because the yogurt ensures that your cake is very moist.
A cake batter should be nice and thick. Normally you therefore add a good amount of flour. In this recipe you replace part of the flour with the Greek yogurt, so that the batter is still nice and thick.
At the same time, the cake also becomes soft, creamy and moist.
A full list of ingredients can be found at the end of this blog.
- Greek yogurt - The Greek yogurt replaces some of the flour but keeps your batter thick.
- Vanilla Extract - Gives a hint of vanilla flavor to the cake. I
- Blueberries - Fresh blueberries are used in this recipe. Do you have frozen blueberries? Then rinse them first and pat them dry before adding them to the batter.
- Baking powder and baking soda - Both ingredients make the cake rise and airy.
You can find a recipe that you can easily print at the bottom of this blog.
Step 1 - Prepare your cake tin
- Grease the cake tin with butter. Make sure you also smear butter into the seams and corners.
- Put 2 tablespoons of flour into the cake tin and move up and down until the sides are coated with a thin layer of flour. Then turn the baking pan over and knock out the excess flour (otherwise your cake will get white flour spots).
Step 2 - Beat the butter, sugar and eggs
- Place the butter and sugar in a bowl. Mix on high speed for two minutes.
- Add the vanilla extract while continuing to mix.
- Add the eggs one at a time to the batter while mixing at high speed. Do not add the next egg until the previous one has been incorporated.
- Mix on high speed for one more minute.
Step 3 - Mix flour and yogurt through the batter
- Mix the flour with the baking soda and baking powder. Add ⅓ of the flour to the batter. Mix on low speed for 30 seconds.
- Add half of the yogurt and mix for 20 seconds.
- Add another ⅓ th of the flour mixture and mix for half a minute. Add the remaining yogurt and mix for 20 seconds.
- Add the rest of the flour mixture to the batter and mix at low speed until the flour is just incorporated.
Step 4 - Mix blueberries through the cake and bake
- Sprinkle the blueberries over the batter.
- Mix everything with a spatula.
- Pour the batter into the pan and smooth with a spatula (or the back of a spoon).
- Bake the blueberry cake for 70 minutes in the middle of a preheated oven at 350°C (180 °C). Remove the cake from the oven and let it rest for 15 minutes. Then remove the blueberry yogurt cake from the mold and let it cool further on a wire rack.
- Fruit loaf - Instead of blueberries you can try all different kinds of fruits, like redcurrant, raspberries or blackberries. Or take small apple cubes and add them to the batter.
- Refreshing - Make this cake even more refreshing by adding 1 teaspoon of lemon juice and ½ a teaspoon of lemon zest to the batter. You then get a lemon blueberry yogurt cake.
- Extra lemony - Prepare a real simple lemon glaze and spread it on the cake. Melt 6 tablespoons (90 grams) butter and mix with 3 cups (375 grams) confectioner's sugar and 4 tablespoons (60 ml) lemon juice until there are no clumps. Pour over the blueberry yogurt loaf and allow to set.
- Greek yogurt - Replace it with sour cream. Don't use plain yogurt. It's thinner so your batter becomes too fluid.
- Vanilla extract - You can substitute vanilla extract with 2 teaspoons of vanilla sugar.
- Baking soda and baking powder - The baking powder starts to work in contact with moisture. Baking soda works in contact with an acidic liquid (the yogurt). If you only have one of the two at home, use 2 teaspoons of the one you have. It won't make much difference in structure.
- you add baking soda, you also need an acidic liquid to activate the baking soda. That is, in this case, the addition of yogurt. Baking soda makes your cake airier and lighter.
Yes. When all ingredients are at room temperature, the cake will become even more creamy and moist.
My favorite kitchen utensils
Thank you for reading this blog. I hope you found it helpful to make this recipe. Here are some tools that I used to prepare this. These are affiliate links, so if you decide to use any of them, I’ll earn a commission.
But, that being said, these are the tools that I use and that I recommend to everyone (even my own family).
- This loaf pan (pound cake tin) is 10 x 6 x 4 inches and made of aluminum. It's got a corrugated surface design. Because of that, the air can circulate and the cake bakes evenly. It's got a nonstick coating (which is great when you've got to do the dishes afterward ;-))
- A hand mixer is indispensable when making this cake. You can easily mix all the ingredients.
- With this spatula, you can mix the blueberries gently into the batter.
🥘 Other delicious recipes
Did you make this recipe? Tag #byandreajanssen via Instagram. I really enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Blueberry yogurt loaf
Pas met de knoppen het aantal personen aan.
- 1½ stick butter room temperature
- 1½ stick sugar
- 1 teaspoon vanilla-extract
- 3 eggs size M
- 3 cups flour
- ⅝ cups Greek yogurt
- ½ teaspoon baking soda
- 1⅔ cups blueberries
- 1 ½ teaspoon baking powder
- Preheat the oven to 350 °F (180 °C).
- Grease a baking pan and dust with flour. Remove the excess flour from the pan.
- Beat together the butter and sugar until fluffy in 2 minutes.1½ stick butter, 1½ stick sugar
- Pour, while continuing to mix, the vanilla extract in.1 teaspoon vanilla-extract
- Also, add the eggs one at a time (add the next when the previous one is incorporated).3 eggs
- Mix the flour, baking soda and baking powder.3 cups flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda
- Add ⅓ of the flour mixture to the batter and mix at the lowest speed.
- Then pour half of the yogurt, another ⅓ of the flour mixture, the remaining yogurt, and the remaining flour mixture into the batter, while continuing to mix at low speed.⅝ cups Greek yogurt
- Take the blueberries and add them to the batter. Take a spatula and mix.1⅔ cups blueberries
- Pour the batter into the cake tin of 10 inches (23 cm).
- Put the tin in the oven and bake the cake in 70 minutes.
- Let stand for 5 minutes and then get the cake out of the tin to cool down on a wire rack.
If you don't have any blueberries? Replace them with raspberries, blackberries, or pieces of apple. 3. - Yogurt - You can also use sour cream instead of Greek yogurt. Regular yogurt is less thick and causes the batter to become too thin. So you can't use that. 4. - Muffins - What if you don't want to bake a loaf cake? Then make muffins. Divide the batter over a cupcake tin. The batter is enough for 12 delicious muffins. Bake in the oven at 350 °F (180°C) for 25 minutes until golden brown and cooked through.
5 - Bake - This temperature is for a conventional oven. If you use a convectional oven, decrease the temperature to 320 °F (160 °C) Every oven is different and the temperature indicated is a guideline. And of course, you want your cake to be done. You can easily check this by inserting a skewer into the center of the cake. If it comes out dry, the cake is done. Otherwise, extend the baking time by 5 minutes and check again. 6. - Storage
- Room temperature: Store the cake at room temperature wrapped in plastic or aluminum foil. This keeps it good for up to three days. Do not store in the refrigerator. The refrigerator is damp and this changes the structure of the cake, which is not nice.
Frozen: Let the cake cool completely and wrap it in aluminum foil and then in a freezer bag. This way it can be kept in the freezer for up to 3 months. Let it thaw at room temperature for at least 3 hours before serving. TIP: Cut the cake into slices before freezing and pack per slice. This way you can get exactly the right amount you need from the freezer.