Bursting with fresh berry flavor, this easy Breakfast Cake is so tender from a base of yogurt and ripe banana. It’s the most delicious breakfast (or snack—or dessert) to share with the kids. Plus: It’s so easy to make!
Breakfast Cake
There are few things that delight my family more than cake for breakfast and this recipe is a perfect combination of berry-centric flavors and the most amazing texture. Think giant berry muffin, baked more easily as a cake with a nutritious base of yogurt and banana and you have this wonder!
This is a favorite breakfast recipe because it’s easy enough to make for a weekday or a family breakfast on a weekend, but can be special enough to serve for a holiday.
You can serve it as is, or top with whipped cream or yogurt. It’s even great cold out of the fridge, so you can make it ahead of time and serve it up whenever the mood strikes.
(You may also like my Blueberry Yogurt Snack Cake and my Yogurt Muffins.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make this easy cake recipe so you know what to have on hand and ready to go.
- Whole milk plain yogurt: Yogurt forms the base of this cake and adds richness and moisture to create a very tender crumb.
- Banana: I add very ripe banana to the base of the cake to add sweetness and tenderness.
- Maple syrup: The cake gets a little natural sweetness from the banana and also from maple syrup.
- Butter: I use unsalted butter in my baking so I use that here.
- Eggs: I use large eggs in my recipes, so that’s what I use here. See the Notes at the end of the recipe for the allergy substitutions.
- Vanilla extract: Adding vanilla extract to the batter adds a nice flavor note. You can use pure or imitation vanilla here.
- All-purpose flour: Using all-purpose flour in this recipe ensures that the final result is light and tender. You can use a 1:1 style of gluten-free flour if desired, or whole wheat pastry flour. See the Notes for more information.
- Baking powder and baking soda: Using a mix of these two ensures that the batter bakes through properly and the cake rises nicely.
- Blueberries or mixed berries: You can use a mix of berries on top of the cake or just one berry. Either fresh or frozen berries work here.
Step-by-Step Instructions
Below is an overview of how to make this breakfast recipe to share with the kids. Scroll down to the end of this post to get the full recipe, including the amounts and the timing.
- Add the wet ingredients to a medium bowl or large bowl.
- Whisk together to make a smooth batter.
- Add the dry ingredients and whisk or stir to combine gently but thoroughly.
- Pour batter into the prepared pan. Sprinkle the berries on top and bake.
How to Store
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.
Best Tips for Success
- 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 ¼ cup. Add ¼ cup milk. Proceed with the recipe.
- Top with Cream Cheese Frosting if desired, or powdered sugar or a dollop of yogurt or whipped cream.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Berry Breakfast Cake
Ingredients
- ½ cup whole milk plain yogurt
- ½ cup mashed very ripe banana (about 1 medium)
- ¼ 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)
Instructions
- Preheat the oven to 375 degrees F. Coat a 9-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, banana, maple syrup, eggs, butter, and vanilla.
- Add the flour, baking powder, baking soda, and salt.
- Gently stir the yogurt mixture into the flour mixture.
- Pour batter into the prepared pan. Sprinkle the berries on top.
- Bake for 24-28 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
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.
- 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 ¼ cup. Add ¼ cup milk. Proceed with the recipe.
- Chocolate Chip: Add ½ cup chocolate chips to the batter. I prefer to chop them up so there’s more small pieces spread throughout, but that’s up to you. Bake as directed.
- Top with Cream Cheese Frosting if desired.
Made this today, both adults and kids (age 7 and 9) loved it!
It was just sweet enough and also super easy and fast to make, so will for sure be making it again. Thank you!
This looks great! Can you bake as muffins instead?
Sure, if you’d like. I usually do 375 F, 1/4 cup batter in each standard muffin cup, about 16 minutes
This was very yummy! It had a great texture and a mild sweetness. I didn’t have maple syrup, so I subbed honey and it worked well. I also made the batter last night and baked it this morning. Thank you! I will make again for our family!
Can I use 50/50 APF and white whole wheat or whole wheat flour?? thank you
Yes, though check for doneness starting two minutes before my shorter time as it might be done a little sooner.
Hi! Trying this recipe now but egg free, it looks so yummy. But the notes don’t quite make sense. It says reduce the yogurt to ¾ cup and ¼ cup milk, but the yogurt was only 1/2 cup in the original recipe so it can’t be reduced to 3/4. Can you please clarify the yogurt and milk amounts for the egg free option? Thank you!
Ah apologies, should have said reduce the yogurt to 1/4 cup. It’s fixed now.
What can I use if I don’t have bananas?
You could use applesauce if you have that.
Would love to try the egg free version, you mention reducing the yoghurt to 3/4 C but the recipe says 1/2 C just checking which one is a possible error?
Thanks
What a fantastic recipe! I just made this to have for my kiddos’ breakfast before school, and it’s so tasty and moist. I know they’re going to love it – it’s absolutely delicious! Thank you!
This turned out really good! Tasty and just sweet enough! I used mixed frozen berries.
Hi! I can’t wait to try this cake! Can I replace the flour with oats/oat flour or whole wheat flour? TIA! 🙂
I haven’t tested this with whole wheat flour, but I would use 1 1/4 cups (so down a little) and check for doneness 2 minutes sooner. I’d love to hear how it is if you try it!
Can you use flavoured yogurt and also leave out the sweetener?
I haven’t tried it that way but I think it would be fine. I would replace the volume of the maple syrup with milk though. Enjoy!
This recipe sounds and looks so delicious!
2 follow-up questions: do you think these would work as muffins? And do you think I could use almond flour, instead of all-purpose flour?
Yes to muffins though you’d bake a little less time. And no to almond flour, or at least not without tinkering a lot since you can’t sub almond flour for wheat flour and have them turn out (they will be mushy).
Made this today with the help of my 2-year-old and 4-year-old, and it is absolutely delicious. We’ve already eaten half of it but the rest will be perfect for quick breakfasts or snacks this week. Thank you!!
I’m so glad to hear this!
No one in our family could get enough of this. So delicious and worked for breakfasts and snacktime. Thank you!
I’m so glad!
Can you use Greek yogurt in place of the regular yogurt?
Yes, but I would add 2 tbsp milk too to ensure the batter will be easy to stir. Enjoy!
Ah- I did an even substitute for Greek yogurt, it was a little thick but worked out fine!