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Blueberry Recipes Simple Blueberry Yogurt Cake That Stays Tender

I bake this blueberry yogurt cake when I want something soft sweet and easy. Blueberries sink into a light crumb. Yogurt keeps the center moist and the edges turn golden. The kitchen smells bright like lemon and warm like vanilla and I start cutting before the pan cools. We whisk in one bowl. The batter looks thick then loosens as yogurt folds in and berries burst a little. I nudge a few on top for that bakery look. You can eat it warm with a spoon or let it set and slice neat squares. Both ways work and both ways taste like summer mornings. Friends ask for the recipe after one bite. I smile since it is a simple mix and pour situation. Coffee loves it. Tea loves it. Kids sneak extra pieces. I save a corner for breakfast and call it balance. You will too.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keywords: blueberry bundt cake recipes, blueberry cake recipe, blueberry cake recipes, blueberry desserts recipes, blueberry dump cake recipes, blueberry lemon cake recipe, Blueberry Recipes, Easy baking, summer dessert, yogurt cake
Servings: 10 servings
Author: Linda

Ingredients

  • 200 g plain yogurt full fat
  • 120 g granulated sugar
  • 2 large eggs
  • 80 ml neutral oil
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon zest
  • 190 g all purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp fine salt
  • 220 g fresh blueberries plus extra for topping
  • 1 tbsp flour for tossing berries
  • Powdered sugar for dusting optional

Instructions

  1. Heat oven to 175 C. Line a 20 cm round pan with parchment and lightly grease the sides.
  2. Toss blueberries with 1 tbsp flour and set aside.
  3. Whisk yogurt sugar eggs oil vanilla and lemon zest until smooth.
  4. Sift flour baking powder and salt over the bowl and fold just until combined.
  5. Fold in most of the blueberries. Spread batter in the pan then scatter the rest on top.
  6. Bake 35 to 45 minutes until the top springs back and a tester comes out with a few moist crumbs.
  7. Cool 15 minutes in the pan. Lift out to a rack. Dust with powdered sugar. Slice and serve.

Notes

Use frozen blueberries straight from the freezer. Add 2 minutes to the bake time. Swap lemon zest for orange for a softer citrus note. Store covered at room temperature for one day or refrigerate up to three days.