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.
Hiya is the time in the oven 16 or 26 minutes? The recipe card is giving conflicting info, top says 16 min but method says 26. Thank you, this looks lovely!
Bake for 26-28 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
Just made this and it turned out amazing! It was so quick to put together and I love that it’s not too sweet! Thank you 😊
You’re so welcome and I’m so glad to hear that!
Hi! Curious if I can substitute the maple syrup for anything? Making this for my ten month old. Have been making the original recipe and my eldest loves it 🙂
It would likely work with a little mashed banana or applesauce instead.
I have been making this cake for a couple years now and it is truly one of my favorite staple recipes for so many occasions!
I have baked this in round cake pans with a lemon for a birthday cake and it was a hit!!
Hi, I made this cake tonight and the consistency is soft and wonderful. However it’s not sweet at all (I used the recommended amount of maple syrup). Is that how it’s supposed to be?
It is lightly sweet. Feel free to add 1/4 cup sugar if you’d like.
Hi! I tried it the first time around but accidentally added less whole wheat flour, of course the cake came out runny.
Now with my second attempt (replaced all purpose flour with whole wheat flour, cup for cup. Used fat free yogurt, added nearly 1/4th cup of whole milk to get a decent consistency).
Now the cake has been baking for 40mins, the sides look like they are ready but the centre of the cake is very wobbly. What did I do wrong this time around?
Hi- Are you possibly baking in a glass pan or perhaps the baking soda isn’t fresh? Those are the only issues I know of if you are following the amounts in the recipe.
I actually used an aluminium tin… baking soda should be fine because I just baked using it a week back.
I am guessing maybe the milk was too much and the frozen berries might have lost some water also?
Since I used whole wheat flour, it does come out a bit dense and has floury taste – is there a way to fix this?
I’ve made this recipe several times, and it is delightful! It works well with diced peaches instead of blueberries. The egg-free substitution works out very nicely as well. I find that if the fruit is wet, it takes a bit longer to bake, so I’ll bake it for 35 minutes.
I tweaked a few things based off what I had at home and this is so dang delicious. I used whole wheat flour, 1 1/3 C. I added a bit more yogurt for moisture because of the flour I used-a heaping cup. I also made it with strawberries instead of blueberries because they needed to be used. Due to the whole wheat flour, I baked for 23 min, I took a few minutes off and it came out absolutely perfect.
We love this breakfast cake! Have made it many times and it never disappoints (for both me and my toddler)! If you’re reading this debating on making it – do it! We always add an extra serving of blueberries.
Would this work with other fruit toppings? The blueberries are so good! But wondering if will work similarly with other fruits!
Yes, it works with pretty much anything!
Soooo good! Easier than muffins (I mess up mini muffins every single time), but similar in texture. My son had 1/4 of it today and said he wants more on top of ice cream for dessert 😄 this will be a new staple for us!
So good!
Hello. Can I use oat flour or wheat flour instead of all-purpose flour? Also, can we substitute date syrup for maple syrup? My son is 15 months old, so I try to avoid all-purpose flour and sugars. Please suggest. Thanks in advance.
You can use date syrup and also wheat flour, just lower the amount of flour a little to 1 1/3 cups and check it for doneness 2 minutes earlier than the timing. I give. Enjoy!
Hi, can you substitute whole greek yogurt for non fat greek yogurt
I recommend regular style yogurt in this recipe if you have that, and yes, nonfat will work similarly.
How could I modify this to make in a 9×13 baking dish?
You would hit the 2x on the recipe to double it and bake it for a little longer, watching the middle of the pan for doneness and checking it with a toothpick or cake tester.