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.
It’s quite rare to come across an internet recipe that lives up to its claims, but this one definitely does. Delicious, moist and tender. And super easy to make. I didn’t have lemon so I used lime instead. Also, after 28 minutes at 375F my cake wasn’t done yet, so I continued baking for another 20min at 340F.
So glad to hear that and thanks for the feedback about your timing and temp!
I love this cake, but almost never have fresh lemon at home. Is it possible to use lemon extract instead? If yes, do you have a recommendation for the amount? Thank you for your recipes 🙏
I bet you could use 1/2 teaspoon
This cake is delicious! I subbed orange zest/juice since that’s what I had on hand. It is so tasty – my whole family can’t get enough!
Can I omit maple syrup for baby11 months old? Or can I add 11 gm of mashed banana to replace the maple syrup?
Really love this recipe and have made it twice. Any idea why my blueberries sink to the bottom instead of staying on the top like in your picture?
Glad you’re enjoying the recipe! If you put the berries on top rather than stirring them in, that usually helps prevent them from sinking. You can also coat them in flour to help if it’s still happening.
Absolutely delicious!! I love how easy this recipe is. Minimal fuss, maximum deliciousness! I’ve made it twice and loved it both times. Thank you for making another yummy easy recipe for us, Amy!
Even though this wasn’t sweet, it was extremely delicious and moist! My husband and toddler loved it.
this recipe is amazing! makes such a lovely soft fluffy cake. I used brown sugar instead of maple syrup because I didn’t have any on hand and it came out fantastic.
Yummy and easy! I subbed honey for the maple syrup because our syrup was expired and had mold (whoops), and still turned out excellent. Perfect for an easy breakfast or snack to grab for the week! My 2 year old loves it, especially because it’s called “cake” 🙂
Could this work as cupcakes? Would creamcheese frosting on it be too much/not right?
WOW! How is this so amazingly moist!?!? It was incredible! I used a metal dish and did 1/2 cup of whole wheat flour and rest normal flour. I ended up baking 31 minutes uncovered then 5 minutes covered and that was perfect. I think this may have been because I added *a lot* of frozen blueberries. I think next time I’ll mix them throughout so they’re more evenly distributed.
Very lightly sweet, which I love. I could have eaten the entire pan, I think! Another winner, Amy!
Made this for Easter morning and I cannot believe how well this turned out. It is DELICIOUS. I used Greek Yogurt (and the two tablespoons of milk) and followed the baking instructions when baking in a glass dish. It is incredibly moist and tasty. The lemon is the perfect amount. Thank you for yet another easy but wonderful recipe!
I’m so glad to hear that!
Toddler loved this blueberry bread and kept requesting long after it was gone!! Although he would pick the blueberries off the top. I know it’s supposed to be lower sugar but I personally preferred a bit more sweetness so may add some streusel topping or turbinado sugar to the top next time and mix in some of the blueberries. Very simple and easy recipe!
My husband ate half of this before my toddler could even try it – although she also loved it, and isn’t usually a fan of cakes/snack bars
Delicious! I actually made mini muffins instead of the cake, baked for 12 minutes, and they were perfect. I didn’t have a lemon so I left it out. Thanks for another great recipe!