Easy Blueberry Yogurt Cake Recipe

Introduction

This easy blueberry yogurt cake is a delightful treat that combines the tangy creaminess of Greek yogurt with the sweetness of fresh blueberries. Light, moist, and simple to prepare, it’s perfect for a cozy dessert or an afternoon snack.

Ingredients

• 2 cups unsweetened plain Greek yogurt
• 1/3 cup castor sugar
• 4 eggs
• 1/3 cup cornstarch
• 1 cup fresh or frozen blueberries

Instructions

1. Step 1: Preheat your oven to 340°F (170°C). Line the bottom and sides of a 6-inch (15 cm) springform pan or a pan with a removable loose bottom with parchment paper.
2. Step 2: In a large bowl, whisk together the Greek yogurt and castor sugar until combined. Add the eggs and whisk again until the mixture is smooth.
3. Step 3: Sift the cornstarch into the bowl and gently whisk the batter until it is well incorporated. Fold in half of the blueberries using a spatula, being careful not to overmix.
4. Step 4: Pour the batter into the prepared pan and evenly top with the remaining blueberries.
5. Step 5: Bake the cake for 50 to 55 minutes, or until the top is set and lightly golden.
6. Step 6: Allow the cake to cool completely. Cover the top with cling wrap and chill it in the refrigerator for at least 2 hours.
7. Step 7: Remove the cake from the pan carefully. Serve chilled or at room temperature as desired.

Tips & Variations

• Use fresh blueberries if possible for the best flavor, but frozen works well too—just do not thaw before adding to the batter to avoid excess moisture.
• Try substituting cornstarch with an equal amount of all-purpose flour if you don’t have cornstarch on hand.
• For a hint of citrus, add a teaspoon of lemon zest to the batter before baking.
• Serve with a drizzle of honey or a dusting of powdered sugar for extra sweetness.

Storage

Store the blueberry yogurt cake in an airtight container in the refrigerator for up to 3 days. It’s best served chilled but can also be brought to room temperature before serving. Reheating is not recommended as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of berry instead of blueberries?

Yes, you can substitute blueberries with raspberries, blackberries, or a mix of berries. Keep in mind some berries may release more juice, which could affect the cake’s texture slightly.

Do I need a springform pan to make this cake?

A springform pan or a pan with a removable bottom is ideal for easy removal since this cake is delicate. If you don’t have one, line a regular cake pan well with parchment paper and handle gently when removing.

Easy Blueberry Yogurt Cake Recipe

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★★★★★

4.7 from 128 reviews

• Author: Julian
• Total Time: 1 hour 5 minutes plus 2 hours chilling
• Yield: 1 six-inch cake (approximately 6 servings) 1x
• Diet: Low Fat

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Description

This Easy Blueberry Yogurt Cake is a moist, tender, and light dessert made with Greek yogurt, fresh or frozen blueberries, and a delicate cornstarch batter. It’s a simple yet elegant cake perfect for breakfast, brunch, or a healthy dessert option. With minimal ingredients and straightforward steps, this cake bakes to a golden perfection with burst of juicy blueberries throughout, and is best served chilled or at room temperature.

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Ingredients

Scale 1x2x3x

For the Cake:

• 2 cups unsweetened plain Greek yogurt
• 1/3 cup castor sugar
• 4 eggs
• 1/3 cup cornstarch
• 1 cup fresh or frozen blueberries (divided: 1/2 cup in batter, 1/2 cup for topping)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 340°F (170°C). Line the bottom and sides of a 6-inch (15 cm) springform pan or a pan with a removable loose bottom with parchment paper to prevent sticking.
2. Mix Yogurt and Sugar: In a large bowl, combine the Greek yogurt and castor sugar. Whisk thoroughly until the sugar is well integrated and the mixture is smooth.
3. Add Eggs and Cornstarch: Add the eggs to the yogurt mixture and whisk until fully incorporated. Then, sift the cornstarch into the bowl and gently whisk to combine everything well without deflating the batter.
4. Incorporate Blueberries: Fold in 1/2 cup of the blueberries gently with a spatula, ensuring they are evenly distributed without breaking them up too much.
5. Pour Batter and Top: Pour the prepared batter into the lined pan, smoothing the surface. Sprinkle the remaining 1/2 cup blueberries evenly on top of the batter.
6. Bake: Place the pan in the preheated oven and bake for 50-55 minutes, or until the cake is set and a toothpick inserted near the center comes out clean.
7. Cool and Chill: Allow the cake to cool completely in the pan. Cover the top with cling wrap and chill it in the refrigerator for at least 2 hours to mature the flavors and firm up the texture.
8. Serve: Remove the cake from the pan carefully. Serve chilled or at room temperature as desired.

Notes

• Using Greek yogurt ensures a creamy texture and slight tang that complements the sweetness of blueberries.
• The cornstarch helps create a delicate, pudding-like crumb in place of flour.
• If using frozen blueberries, no need to thaw them before adding to the batter.
• Ensure not to overmix the batter once cornstarch is added to keep the cake light.
• The cake can be stored covered in the refrigerator for up to 3 days.
• For a dairy-free version, substitute Greek yogurt with a thick plant-based yogurt and ensure eggs are replaced with an appropriate vegan alternative.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Cake
• Method: Baking
• Cuisine: American

Keywords: blueberry yogurt cake, easy blueberry cake, Greek yogurt cake, healthy cake, low fat dessert, baking with blueberries, simple blueberry cake