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Easy Blueberry Yogurt Cake Recipe

★★★★★

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

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.

Ingredients

Scale

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)

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

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Find it online: https://juliandempsey.com/easy-blueberry-yogurt-cake-recipe/