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A closer shot of slices of yogurt breakfast cake with blueberries highlighting the golden color of the cake.
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Blueberry Yogurt Breakfast Cake Recipe

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!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 230kcal
Author: Neriz

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.

Nutrition

Calories: 230kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 144mg | Potassium: 76mg | Fiber: 1g | Sugar: 17g | Vitamin A: 269IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg