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!
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.
What do you need for a pound cake with blueberries?
The ingredients you need for this blueberry pound cake:
Do you use fresh or frozen blueberries for this cake?
In this recipe, fresh blueberries are used. But you can also use frozen blueberries? In that case, rinse them first and pat them dry before adding them to the batter.
Can you exchange baking soda and baking powder in this recipe?
Yes, you can. If you only have baking soda (or baking powder) in your pantry, use two teaspoons of that in this recipe.
Is it possible to bake this cake with other fruit?
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. Use the same amount (1 ⅔ cups / 250 grams) for the cake.
How do you prepare this moist cake?
How to prepare this one-bowl batter cake easily? Start by preparing the batter. Mix the blueberries gently through the batter. Pour it into a loaf pan of 10 inches (25 cm) and bake for 70 minutes at 350 °F (180 °C). Let it cool down to room temperature and enjoy!
- Caketin / loafpan - 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 sizes of the tin into the recipe card (bottom of the blog) and it will calculate the right amount of ingredients you need for your tin.
- Baking your cake - Bake the cake 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 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.
Yes. When all ingredients are at room temperature, the cake will become even more creamy and moist.
Did you make this recipe? Tag #byandreajanssen via Instagram. I 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.