This Blueberry Yogurt Breakfast Cake is a moist and tender treat, made with creamy yogurt and bursting with juicy blueberries! A delicious and easy option for breakfast or brunch --- lightly sweetened and perfect with a cup of coffee. It's an excellent way to kickstart your day!
If you love blueberries, you should also try lemon blueberry squares or blueberry clafoutis for easy snack ideas!
As for this blueberry yogurt cake, it's excellent any time of the day, not just for breakfast --- so have your tea or coffee ready. 🙂
Not overly sweet, the flavor of the berries shines in every bite of this moist cake. If you want more berries, add more fresh ones when serving. Yum!
FOR MORE EASY CAKE RECIPES, CHECK OUT THESE POSTS!
Ingredients
- Blueberries - I always use fresh blueberries when making this breakfast cake.
- Butter - unsalted and softened.
- Sugar - regular granulated white sugar is excellent for this recipe.
- Flour - you only need all-purpose flour to make this blueberry breakfast cake.
- Yogurt - I typically use Greek yogurt and the natural (non-flavored) one.
- Egg - medium-sized (63 to 73 grams) at room temperature.
- Lemon - grated lemon zest, and only the yellow part.
- Vanilla extract, baking powder, and salt - just use your favorite brand.
How to make yogurt blueberry cake
Start by preheating your oven to 180°C (350°F).
Grease a 9-inch cake pan, or line a baking dish with parchment paper --- then set aside.
Remove a quarter of a cup of blueberries for later, then combine the rest with a third of a cup of flour.
Sift the remaining flour with salt and baking powder, then put aside.
Using a separate bowl, mix the sugar and butter until creamy.
Add the egg and vanilla extract.
Continue mixing, add the yogurt and lemon zest, then combine.
Add the strained, dry ingredients from earlier and mix until just combined.
Fold the blueberries with flour --- be careful to avoid smashing them.
Transfer your blueberry yogurt cake batter to the lined baking dish and use a spatula to even the top.
Sprinkle one and a half tablespoons of sugar, then scatter the remaining blueberries randomly.
Place it in the lower part of your oven for forty-five to fifty minutes or until it turns golden.
Set aside to cool, sprinkle your blueberry breakfast cake with powdered sugar, if desired --- then serve!
Helpful tips
- Make sure you only use the yellow part of the lemon for the grated zest. The white part is bitter and will ruin your blueberry breakfast cake.
- Give it some time to cool before slicing. Since it is moist and soft, it might fall apart when you slice it warm.
Recipe variation
- Almond extract. If you prefer the hint of almond flavor instead of vanilla, use it instead of vanilla extract.
- Pan size. You can use any 8-inch or 9-inch cake pan instead of a ceramic baking dish. A round, square, or rectangular one will work perfectly as well.
Absolutely tempting, right? So, give this blueberry yogurt cake recipe a try this weekend!
OR GET MORE IDEAS FROM THESE EASY BREAKFAST RECIPES!
📖 Recipe
Blueberry Yogurt Breakfast Cake Recipe
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowls
- Hand mixer
- Strainer for sifting
- Rubber spatula
Ingredients
- 250 grams flour (8.80 ounces or 1 & 3/4 cups)
- 170 grams sugar (6 ounces or 3/4 cup), plus 1 & 1/2 tablespoons for sprinkling
- 113 grams butter (1 stick), softened
- 1 medium egg
- 1 teaspoon lemon zest, grated
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 220 grams yogurt (7.75 ounces or 3/4 cup)
- 300 grams blueberries ( 2 & 1/4 cups)
- pinch of salt
Instructions
- Preheat your oven to 180°C (350°F).
- Grease a 9-inch cake pan, or line a square baking dish with parchment paper --- then set aside.
- Remove a 1/4 cup of blueberries (for later), then combine the rest with a 1/3 cup of flour.
- Sift the remaining flour with salt and baking powder; put aside.
- Using a separate bowl, mix the sugar and butter until creamy.
- Add the egg and vanilla extract and mix --- then combine the yogurt and lemon zest.
- Add the strained, dry ingredients from earlier and mix until just combined.
- Fold the blueberries with flour --- try not to smash them.
- Transfer your blueberry yogurt cake batter to the lined baking dish and use a spatula to even the top.
- Sprinkle 1 & 1/2 tablespoons of sugar, then scatter the remaining blueberries randomly.
- Place it in the lower part of your oven for 45 to 50 minutes or until it turns golden.
- Set aside to cool, sprinkle with powdered sugar, and serve and enjoy!
Notes
- Cook's Tip: Let it cool before serving. Since it is moist and soft, it might fall apart when you slice it warm.
- Refer to the post's 'Recipe Variation' section for substitutions.
Leave a Reply