I took inspiration from my beloved Yogurt Muffins and turned them into this easy snack cake—because it’s easy, delicious, and a fun way to tweak the idea into a whole new dish to share. I love this tender cake for brunch, breakfast, or snack. It’s like a blueberry-version of coffee cake, with extra deliciousness from a hit of lemon. This recipe uses a whole cup of plain yogurt for moisture and has a generous sprinkle of berries on top for flavor. You can slice it as big or small as you like and serve it right away or make it ahead to stash into the fridge or freezer. We love this as a Make-Ahead Christmas Breakfast idea or an easy breakfast meal prep for weekdays when you want yummy that can be made ahead of time. (You may also like Lemon Yogurt Cake, First Birthday Smash Cake, and Blueberry Smash Cake.)
Ingredients You Need
Here’s a look at the ingredients you need to make this easy blueberry yogurt cake. This will help you. know what to look for at the store, or in your kitchen. Sign up for our email updates to get tips and ideas sent to your inbox.
Whole milk plain yogurt: I use regular-style plain whole-milk yogurt here as the base for this yogurt cake. The whole milk adds moisture, which contributes to the final (wonderful) texture. Maple syrup: Maple syrup lends sweetness to this recipe. You can also use honey (for kids over age 1) or use the same amount of granulated sugar and add 2 tablespoons milk. Unsalted butter (melted and slightly cooled): I prefer to bake with unsalted butter so I can control the salt level. You’ll want to melt it and let it cool just slightly before adding it to the rest of the batter. Eggs: I use large eggs in baking. To make this without eggs, see the Notes at the end of the recipe. Vanilla extract: Pure vanilla extract adds a lovely layer of flavor. All-purpose flour: I use all-purpose flour here to keep things light and fluffy. Baking powder and baking soda: Using a combination of these helps to ensure that the cake bakes through and rises. Be sure to use baking soda that’s fresh and active. Blueberries (fresh or frozen): My favorite is wild frozen blueberries as they have intense and sweet flavor. If that’s not an option, use regular fresh or frozen berries.
Step-by-Step Instructions
Here’s an overview of how to make this blueberry yogurt cake recipe so you know what to expect. Scroll down to the end of the post for the full recipe with the specific timing and amounts. Let the cake cool on a wire rack before slicing.
How to Store
Once cooled, store blueberry yogurt cake in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (the squares firm up a bit when they’re cold so warming slightly returns them to their softer texture). You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
Best Tips for Success
I like using whole milk plain regular yogurt in this recipe. To use Greek yogurt, use the same amount and add 2 tablespoons milk to ensure the batter isn’t too dry. Dairy-free: Use a nondairy yogurt and a neutral oil like canola in place of the butter. Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours. Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe. Top with Cream Cheese Frosting if desired or a dusting of powdered sugar. Sub orange for the lemon. This bakes best in a metal pan, rather than glass. If you have more blueberries, try my Blueberry Popsicles, Blueberry Mini Muffins, and Blueberry Lemon Muffins.
I’d love to hear your feedback on this post, so please comment and rate the recipe below to share.
Favorite Blueberry Yogurt Muffins
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Favorite Yogurt Muffins (So Yum!)
Favorite Blueberry Banana Bread
This post was first published December 2022.
