This blueberry yogurt cake is easy and quick to make. The cake is full of blueberries and is silky smooth, creamy, and fresh. And Greek yogurt makes the cake creamy and fluffy at the same time. A cake that you can ALWAYS serve.
Blueberry Yogurt Cake
Sunday baking day. In any case, I would like to put something tasty on the table on Sunday. And we often got visitors, so a cake or delicious homemade cookie is ideal.
This blueberry cake is airy and moist, with a silky, buttery flavor in every bite. The Greek yogurt gives you a light and creamy cake. Delicious at any time. And if you want to go the extra mile with blueberries, I recommend the blueberry cake with vanilla frosting!
Why add Greek Yogurt?
Yogurt in a cake, why would you do that? Because the yogurt ensures that your cake becomes moist and creamy.
You usually add a good amount of butter. In this recipe, you replace part of the butter with Greek yogurt so that the batter is still nice and thick. But the cake also becomes smooth and creamy and not dry.
What do you need for Blueberry Greek Yogurt Cake?
To prepare this Blueberry yogurt cake, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Greek yogurt - Greek yogurt will replace some of the butter but will still keep your batter thick. You can also replace it with sour cream.
- Vanilla Extract - Gives a hint of vanilla flavor to the cake. If you don't have vanilla extract, you can replace it with two teaspoons of vanilla sugar.
- Blueberries - Fresh blueberries are used in this recipe. Do you have frozen blueberries? Then rinse them and pat them dry before adding them to the batter. You can also replace the blueberries with raspberries, blackberries, or apple pieces.
- Baking powder and baking soda - Both ingredients cause the cake to rise. The baking powder starts to work in contact with moisture. Baking soda works when in touch with an acidic liquid (yogurt). If you only have one of the two at home, use two teaspoons of the one you have. It won't make much difference in structure.
- Flour - Use all-purpose flour for baking the cake.
- Eggs - Provide a full flavor to the cake and binds the batter.
- Vanilla Extract - This gives the cake a hint of vanilla flavor. If you don't have vanilla extract? Then replace it with two teaspoons of vanilla sugar.
- Sugar - Regular sugar to sweeten the cake.
How to prepare a Blueberry and Yogurt Loaf?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Beat butter and sugar with a mixer until fluffy.
- Keep mixing and add the vanilla extract and eggs one at a time.
- Set the mixer to low. Mix in the flour mixture, yogurt, flour mixture, yogurt, and the rest of the flour mixture.
- Add the blueberries to the batter and mix them in with the spatula.
- Pour the batter into the cake tin and smooth the top.
- Place the cake tin in the oven and bake for 70 minutes at 350 °F (180 °C). Remove from oven and let stand for 5 minutes. Then remove the blueberry cake from the baking pan and let it cool on a wire rack.
- Cake tin/loaf pan - The recipe calls for a loaf pan of 10 inches / 25 cm. If you're using a bigger / smaller tin, you can easily add the tin sizes to the recipe card (bottom of the blog), and it will calculate the right amount of ingredients you need for your pan.
- Baking your cake - Bake the cake for 70 minutes at 350 °F (180 °C) in a conventional oven. If you use a convectional oven, decrease the temperature to 320 °F (160 °C).
- Refreshing - Make this cake more refreshing by adding one 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 simple lemon glaze and spread it on the cake. Melt six tablespoons (90 grams) of butter and mix with 3 cups (375 grams) of confectioner's sugar and four tablespoons of lemon juice until there are no clumps. Pour over the blueberry yogurt loaf and allow to set.
Yes. When all ingredients are at room temperature, the cake will be creamy, airy and moist.
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Blueberry Yogurt Cake
- 1½ stick butter at room temperature
- 1½ cup sugar
- 1 teaspoon vanilla extract
- 3 eggs size M
- ⅝ cups Greek yogurt
- ½ teaspoon baking soda
- 1⅔ cups blueberries
- 1 ½ teaspoon baking powder
Ingredients you need per step are listed below the step in Italic
- 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 cup sugar
- Pour, while continuing to mix, the vanilla extract into the batter.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.
- Put the tin in the oven and bake the cake for 70 minutes.
- Let stand for 5 minutes and then get the cake out of the tin to cool down on a wire rack.
- 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 it in the refrigerator. The refrigerator is damp, which changes the cake's structure, which is unpleasant.
- Freezer: Let the cake cool completely, 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 precisely the right amount you need from the freezer.
How much sugar is in 1 -1/2 stick?
Oops, you're right. The right amount is 1 1/2 cups. I've adjusted the recipe. Thank you for noticing!