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!

Blueberry yogurt cake pieces stacked with jug of milk.

Blueberry Yogurt Cake

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.)

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Ingredients You Need

Here’s a look at the ingredients you need to make this easy blueberry cake. This will help you. know what to look for at the store, or in your kitchen.

Ingredients for blueberry yogurt cake on countertop.
  • 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 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.

how to make yogurt cake in grid of 4 images.
  1. Preheat the oven and coat an 8×8-inch cake pan with nonstick spray (I prefer classic Pam) or parchment paper.
  2. In a large bowl, whisk together the yogurt, maple syrup, eggs, butter, and vanilla.
  3. Add the flour, baking powder, baking soda, and salt. Fold in the lemon juice and zest.
  4. 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.

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.

Blueberry yogurt snack cake cut into pieces on cutting board.

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.

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Blueberry yogurt cake pieces stacked with jug of milk.

Blueberry Yogurt Cake

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!
5 from 223 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Cuisine American
Course Breakfast
Calories 144kcal
Servings 12

Ingredients

  • 1 cup whole milk plain yogurt
  • cup maple syrup
  • ¼ cup unsalted butter (melted and slightly cooled)
  • 2 eggs (lightly beaten)
  • 2 teaspoons pure vanilla extract
  • 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
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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

Serving: 1square, Calories: 144kcal, Carbohydrates: 20g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 151mg, Potassium: 88mg, Fiber: 1g, Sugar: 7g, Vitamin A: 181IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published December 2022.

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Comments

  1. I don’t know what I did wrong but my cake was dense. It was moist but dense, not fluffy like pictured.

    1. It could be that your baking soda isn’t fresh or active. That would be the most likely reason.

  2. 5 stars
    I have made this so many times now, such an easy but delicious recipe, my 2.5 year old daughter loves it and I do too!

  3. 5 stars
    We love making this! I’ve been making a double batch of it the past few weeks. We eat it for breakfast and snack times. I love that it’s something my 2 year old can help me make as well!

  4. 5 stars
    Me and my 3 yo have been making this for months now. We double the recipe and bake in a round cake form. I still do not know how to adjust for the cooking time though. Would appreciate some advice. I dont know if its double or even more… it takes some time for the cale to bake in the middle.

  5. 5 stars
    Delicious and I had a couple of missed tips and made some modifications, but still worked! I used Greek yogurt but missed the tip to add milk. It was still great but I did notice the uncooked batter a little dry. I used GF 1:1 flour as a sub and it was fabulous, no one can tell the difference. I also only have a glass pan and not metal. The cooking time was longer than expected, perhaps due to this swap. I would say it took 10 minutes longer. BUT it came out fabulous and it was a win with my 10 year old!!!

  6. 5 stars
    I got the consistency wrong…I don’t understand the cause, it’s not fluffy but oily and hard, the taste is perfect and I would like to do it again, just that I need to fix the mistake…
    Used metric measurements

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