Bursting with fresh lemon flavor, tenderness from yogurt, and sweetness from berries, this Blueberry Yogurt Cake is the most delicious breakfast or snack—or dessert—to share with the kids. Plus: It’s so easy to make!
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.)
Table of Contents
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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.
- 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.
- Preheat the oven and coat an 8×8-inch cake pan with nonstick spray (I prefer classic Pam) or parchment paper.
- In a large bowl, whisk together the yogurt, maple syrup, eggs, butter, and vanilla.
- Add the flour, baking powder, baking soda, and salt. Fold in the lemon juice and zest.
- Pour batter into the prepared pan. Sprinkle the berries on top. Bake until the top is set, the edges are golden brown, and a cake tester or toothpick inserted into the center comes out cleanly.
Let the cake cool on a wire rack before slicing.
Frequently Asked Questions
To make this yogurt cake, you stir together the wet ingredients, then the dry, and mix them together. The batter bakes up easily after that.
I prefer regular whole milk yogurt in my yogurt cake.
Use fresh baking powder and baking soda and bake in a metal pan.
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.
Related Recipes
I’d love to hear your feedback on this post, so please comment and rate the recipe below to share.
Blueberry Yogurt Cake
Ingredients
- 1 cup whole milk plain yogurt
- ⅓ cup maple syrup
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup blueberries (fresh or frozen)
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375 degrees F. Coat an 8×8-inch baking pan (metal is best) with nonstick spray. (I also line with parchment paper so it's easy to lift out and slice without scratching the pan. That is optional.)
- In a large bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
- Add the flour, baking powder, baking soda, and salt.
- Gently stir the yogurt mixture into the flour mixture. Stir in the lemon juice and zest.
- Pour batter into the prepared pan. Sprinkle the berries on top.
- Bake for 26-28 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
Equipment
Notes
- Once cooled, store 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.
- I like using whole milk yogurt in this recipe.
- This bakes best in a metal pan, rather than glass. If baking in glass, the middle will take longer to set. Follow the recipe, then cover with foil and bake for an additional 10 minutes.
- 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.
Nutrition
This post was first published December 2022.
I accidentally used a 9×13 dish because the directions said coat a 9-inch cake pan, but it still turned out really yummy.
For anyone wondering, this worked great with the Trader Joe’s nondairy cashew yogurt!
Question – whole milk yogurt: does this include Greek yogurt? I figure you would have written “Greek” yogurt if it can, but I’m just checking (since that’s usually the only yogurt we buy). Thank you!
I used regular style yogurt (not Greek). You can use Greek yogurt, but you’ll want to add a little milk to make sure the batter isn’t too thick. It’s in the Notes at the end of the recipe.
Ah! I see that adjustment explanation in “Best Tips for Success.” I missed it since I clicked on “jump ahead to recipe.” Sorry about that!
Hi! I followe the recipe with the metric measures, and using greek yogurt and frozen strawberries instead of blueberries. It came so bad, I had to throw it away. I am trying it again with normal yogurt and blueberries, and I will use the US customary measures. So I want to know; which type or size of cup? Thank you!
Could you share what happened with it? If it didn’t bake through in the middle, I would check your baking soda as that is the most likely explanation, not the yogurt type.
Sure! From the outside it looked golden and very nice, but the inside was like not well cooked, very dense and glued (even that I left it extra minutes on the oven). And the taste was not very nice. Did i put too much baking soda?
It sounds like the baking soda wasn’t active or fresh and that it didn’t work properly. That’s the only reason I know of that it wouldn’t bake through in the middle, so I would maybe try with a fresh box of baking soda?
It was a brand new box that I bought specially for the cake. I will try again the recipe, and fingers cross!
I baked it again, and this time it turned out amazing!!!
Toddler loved it!!
I tried out this recipe on Sunday morning with my toddler (just turned two). It was the first thing I’ve ever made with him – total chaos and he made sure I barely looked at the recipe. Still turned out great! Thank you for the yummy cake and the memories 🙂
If we accidentally bought vanilla whole milk yogurt are there any recommended alteraterations to make it work?
Use it, just omit the vanilla extract. Should work similarly!
This recipe is so yummy! Me and my little girl love it! I used 3/4 cup chickpea flour + 3/4 cup whole wheat flour and it still turned out great. Thanks a lot!
As always, thanks for the allergy substitutions! I used Kite Hill unsweetened almond yogurt, Earth Balance butter and almond milk. Followed the egg-free guidance. It turned out amazing!
Just made with my son tonight and these are so good! Doubled the recipe and used gluten free flour. Kids are excited for these to be their snacks at school tomorrow. Thank you for the recipe!
This came out soooo delicious. I think I like it more than my toddler! I needed to quickly put it away once it cooled, so I didn’t eat it all! I definitely will be making this again and want to try it with different berries!!! I subbed melted coconut oil for the butter, and it was delicious. 10/10 recommend.
Hi,
Could i swap out maple syrup for mashed banana as a sweetener instead? Thank you 🙂
I don’t know that I would add it on top of the cup of yogurt (I worry about the middle cooking through). If you try that, you may need to cover with foil and bake a little longer after the time in my recipe to get the middle to set. Or you could do 3/4 cup yogurt and 1/4 cup banana. Let me know if you try it!
Do you have to add the maple syrup if you are trying to not use any sugar?
You don’t have to add it, though the cake won’t be as sweet. Just be sure to add fruit in an even layer over the top so there’s some in each bite.
Just wanted to pop in and say we used King Arthur’s gluten-free cup for cup flour and it was so so good!
I’m so glad! That’s such a great mix.
Hey could this be made with plain whole fat Greek yogurt?
Yes, just add 2 tbsp milk to ensure that the batter isn’t too thick. Enjoy!
I used whole fat Greek yogurt w/o adding milk and it still came out really good!!!