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.
These are delicious! We used Greek yogurt + 2 Tbsp milk, and sugar + 2 Tbsp milk instead of maple syrup. Baked as muffins at 375 for 18 min, made 12 muffins.
Could I substitute oat flour? Ty!
I haven’t made it that way and I can’t say for sure whether it would bake through the same without making other adjustments. Let me know if you try it.
This was absolutely delicious! My toddler and I had a slice for lunch! We used whole milk Greek yogurt but added the 2tbsp milk as per your suggestion. We will definitely be making this again! It’s been a hit with our whole house!
Is there a substitute for maple syrup?
You can use honey (for kids over age 1), agave, or the same amount of sugar and add 2 tbsp milk.
We have made the blueberry and raspberry versions of this cake many, many, many times and they never fail! Tonight I was out of berries, so I used chopped cooked cinnamon apples, and added half a teaspoon of cinnamon to the batter and it was AMAZING!
Love all your recipes!!!! I always have such trouble coming up with breakfast/lunch recipes and your recipes always help me so much!! 😊
We love this recipe! Do you think it would work to make muffins instead?
Sure, I would do 375 F for 14-16 minutes using 1/4 cup batter in each cup of a standard muffin pan
I love this recipe! I make it for myself, my grown daughter and my son in law. I have made different versions also but the original is the best. I made it with cranberries and orange instead of the blueberry and lemon. I also made a cinnamon version. I make a double batch every week to 2 weeks. 😋
If I want to double this recipe and bake it in a 9×13″ pan, what would the baking time be? Thank you!
I would guess 30-32, but look at and test the middle as that will be the area that takes longest to bake. Enjoy!
Our household has dairy and egg allergies, so I’m always on the lookout for easy vegan baking ideas. We used your modifications, and it turned out to be SO delicious! Our family of 4 finished off the pan in one morning!
Using nondairy yogurt and milk worked well? This was my only concern 👍The recipe looks wonderful otherwise. 😊
This turned out so well! My boys enjoyed it as an after school treat and I imagine it won’t last long in our house. I love that it’s not overly sweet but still very tasty. Thanks for your inspiring recipes!
My 19m old twins literally inhaled these
Thanks for all your great recipes. Need some advice. I am in bit of dilemma. I want to bake this cake for a party and want to use your cream cheese frosting recipe. Both will be made the day before. How do I store the cake for the night? Also I want to frost the cake in the morning before 30min travel to the park. So wanted to frost them pop into fridge till we leave. Your notes suggested warming the cake in microwave before eating but will leaving it a room temperature before eating suffice? Please help..
Hi- Once cooled, you can simply cover the cake and leave it at room temperature and you can frost it before you go. It will be fine at room temperature! Enjoy
Hey Amy, I’ve just made for the first time but my batter is quite thick. Is this normal? It’s baking now in oven, so hopefully it turns out.
Yes, it’s fairly thick. Enjoy!
This is so delicious!! I love the metric measuring capability and easy to double which I’ve done twice now.
I love how it using maple syrup to sweeten, and the creamy lemon flavor is divine!
I substituted the flour for all purpose einkorn flour and it was perfect! Thank you for this awesome recipe!
I’m so glad to hear that and you’re very welcome!