Blueberry Yogurt Cake
Blueberry Yogurt Cake is a delightful and moist dessert that beautifully marries the sweetness of fresh blueberries with a subtle hint of vanilla. Perfect for breakfast, brunch, or a mid-afternoon snack, this cake is made tender by the inclusion of yogurt, resulting in a light and airy texture. Whether enjoyed plain, dusted with powdered sugar, or drizzled with a zesty lemon glaze, this treat is sure to please everyone at the table. It’s quick to prepare and can even be adapted to fit gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1¾ cups all-purpose flour (or gluten-free blend)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup plain yogurt (or Greek yogurt)
- ⅓ cup melted butter (or coconut oil)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, mix sugar, yogurt, and melted butter until smooth.
- Beat in eggs one at a time, followed by the vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Toss blueberries in flour and gently fold them into the batter.
- Pour batter into the prepared pan and bake for 40–45 minutes, until a toothpick comes out clean.
- Allow to cool before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Find it online: https://foodietasty.com/blueberry-yogurt-cake/