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
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.
- 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.
- 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.
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 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.
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.
I don’t know what I did wrong but my cake was dense. It was moist but dense, not fluffy like pictured.
It could be that your baking soda isn’t fresh or active. That would be the most likely reason.
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!
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!
These are SO good. Was wondering if you could substitute the flour for coconut flour??
No, you can’t sub that directly for wheat flour as it will turn out too dry.
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.
What size pan are you using?
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!!!
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
Maybe double check that your baking soda is active?
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!
I used a maple flavored yogurt and reduced the maple syrup slightly. I also used our homegrown berries which are a little chunkier. We are almost all gluten free so I used King Arthur gf flour and it came out great!
This is so good. I made it twice in one week. First with frozen wild blueberries. The second time I made it with raspberries. I slightly prefer the blueberries because they’re a little sweeter but both are so good. I can’t stop eating it, and my 22 month old loves it too. I made with Greek yogurt and forgot to add the extra milk both times and no issues. Yummmmmmy
This is so good. I made it twice in one week. First with frozen wild blueberries. The second time I made it with raspberries. I slightly prefer the blueberries because they’re a little sweeter but both are so good. I can’t stop eating it, and my 22 month old loves it too. I made with Greek yogurt and forgot to add the extra milk both times and no issues. Yummmmmm.
I decided to live dangerously today and made this with buttermilk instead of yogurt because I needed to use up some buttermilk, it turned out great! Nice to know that backup option works well!
We love this! My partner devours it. Can it be made in a loaf pan?
Hi- Yes, it should be great if you do 350 degrees F for 50-55 minutes (or check the inside with a cake tester or toothpick) Enjoy!
I love this recipe but there’s one confusing step. Step 3 says “add” the dry ingredients. It sounds like you mean to add them to the wet ingredients immediately. Then step 4 is to combine them. I believe step 3 would be more clear if it said “combine dry ingredients in a seperate bowl.” I’ve tried it as written and it all clumps together.
Thanks for that feedback, I’ll look at it and will clarify
I also had an issue with steps 3 and 4. I was rushing during baby’s naptime and didn’t read all of the directions beforehand, so I put the dry ingredients into the wet ingredients and mixed and then saw that step 4 was to gently stir them. The end result was gummy and not cake-like, I believe because I over-mixed.
Just made this and I’m now trying not to eat the whole thing before it has even cooled! Nice subtle sweetness and oh my goodness so moist and fluffy. I used fresh lemons to the amounts stated and think I’ll add a little bit more for extra lemon flavour next time.
These were great! Swapped gf flour and greek yogurt in and baked longer. So good and perfectly not too sweet.
So glad to hear that!
I made this recipe as written with frozen wild blueberries and it was so good that I had to hide the cake to stop myself from eating it in one sitting! It is shockingly addictive!
It needed to bake a couple minutes longer than stated. How would you recommend adjusting the baking time if I make it in 2 8.5×4.5 loaf pans? Or in 5.75 x3 mini loaf pans? Thanks @yummytoddlerfood 💕
This is delicious. I run a home daycare and it’s been a favourite snack! Thanks for all your tasty recipes!
I make this weekly for my kids to take as a snack. We also do an orange and raspberry version – delish!!!
we did a raspberry version. How did you add the oranges? My son would love that!
This is delicious! A win in my house for a 14 month old and husband who aren’t fans of things that are “too sweet”. The only substitution I made was I didn’t have fresh lemons, so I used orange zest and bottled lemon juice. Using a glass baking dish in humid MA weather took 50 mins- didn’t cover, was the perfect golden brown on top. 10/10 will be making again!
Delish!
I have to tell you that this was a perfect, not-too-sweet cake for us. I baked it while our son’s at daycare, so trying to make sure we leave some for him to try. Have put some in the freezer to flash freeze so I have them for future lunches. But doubt they’ll last very long! Really lovely recipe.
I made this on a whim and it was great. I had way more substitutions than planned- I did the egg-free version, with sugar instead of maple syrup, with lemon juice from a bottle, and used a 9 inch circular cake pan. It turned out great. It is not very sweet but we all enjoyed it.
These are amazing! Our family of 4 ate the entire pan in one day! Super moist, delicious, and once again another b yummy toddler favorite!
It’s quite rare to come across an internet recipe that lives up to its claims, but this one definitely does. Delicious, moist and tender. And super easy to make. I didn’t have lemon so I used lime instead. Also, after 28 minutes at 375F my cake wasn’t done yet, so I continued baking for another 20min at 340F.
So glad to hear that and thanks for the feedback about your timing and temp!
I love this cake, but almost never have fresh lemon at home. Is it possible to use lemon extract instead? If yes, do you have a recommendation for the amount? Thank you for your recipes 🙏
I bet you could use 1/2 teaspoon
This cake is delicious! I subbed orange zest/juice since that’s what I had on hand. It is so tasty – my whole family can’t get enough!
Can I omit maple syrup for baby11 months old? Or can I add 11 gm of mashed banana to replace the maple syrup?
Really love this recipe and have made it twice. Any idea why my blueberries sink to the bottom instead of staying on the top like in your picture?
Glad you’re enjoying the recipe! If you put the berries on top rather than stirring them in, that usually helps prevent them from sinking. You can also coat them in flour to help if it’s still happening.
Absolutely delicious!! I love how easy this recipe is. Minimal fuss, maximum deliciousness! I’ve made it twice and loved it both times. Thank you for making another yummy easy recipe for us, Amy!
Even though this wasn’t sweet, it was extremely delicious and moist! My husband and toddler loved it.
this recipe is amazing! makes such a lovely soft fluffy cake. I used brown sugar instead of maple syrup because I didn’t have any on hand and it came out fantastic.
Yummy and easy! I subbed honey for the maple syrup because our syrup was expired and had mold (whoops), and still turned out excellent. Perfect for an easy breakfast or snack to grab for the week! My 2 year old loves it, especially because it’s called “cake” 🙂
Could this work as cupcakes? Would creamcheese frosting on it be too much/not right?
WOW! How is this so amazingly moist!?!? It was incredible! I used a metal dish and did 1/2 cup of whole wheat flour and rest normal flour. I ended up baking 31 minutes uncovered then 5 minutes covered and that was perfect. I think this may have been because I added *a lot* of frozen blueberries. I think next time I’ll mix them throughout so they’re more evenly distributed.
Very lightly sweet, which I love. I could have eaten the entire pan, I think! Another winner, Amy!
Made this for Easter morning and I cannot believe how well this turned out. It is DELICIOUS. I used Greek Yogurt (and the two tablespoons of milk) and followed the baking instructions when baking in a glass dish. It is incredibly moist and tasty. The lemon is the perfect amount. Thank you for yet another easy but wonderful recipe!
I’m so glad to hear that!
Toddler loved this blueberry bread and kept requesting long after it was gone!! Although he would pick the blueberries off the top. I know it’s supposed to be lower sugar but I personally preferred a bit more sweetness so may add some streusel topping or turbinado sugar to the top next time and mix in some of the blueberries. Very simple and easy recipe!
My husband ate half of this before my toddler could even try it – although she also loved it, and isn’t usually a fan of cakes/snack bars
Delicious! I actually made mini muffins instead of the cake, baked for 12 minutes, and they were perfect. I didn’t have a lemon so I left it out. Thanks for another great recipe!
Could you use a mashed banana in it to add flavor or would that affect the consistency of the batter? My little isn’t a fan of different textures in one item, so cake + blueberries together doesn’t work for her if that makes sense. Was hoping to mash things in!
Hi- you might be able to add 1/4 cup mashed banana to the recipe and have it turn out fine. I don’t think I’d try to add more than that though!
Vera – I often will put the blueberries in a food processor and then mix that into the batter! Very consistent texture but still get the blueberry flavor! My kids prefer it that way. Love this recipe 🙂
Is it possible to use raspberries instead of blueberries? And have it baked in a loaf pan instead?
Raspberries are great here. I haven’t tried it in a loaf pan so I can’t say for sure, but let me know if you try it.
Easy and delicious! I have recently made so many of your recipes and they have all been a hit.
Second time making this. First time made as written except subbed Greek yogurt and added some soy milk to thin it out again—excellent! Second time I didn’t have a lemon so used a blood orange for zest and juice, and a mix of raspberries and blueberries for the top. Terrific recipe to transform/use up the odds and ends of fruit and yogurt left over at the end of the week! Can’t wait to make with peaches in the summer!
Great overall recipe. I doubled the blueberries and think I could have even tripled them…I love blueberries!
This recipe was a hit with my family…..the whole pan was finished by the end of the night!
I followed the recipe but used Greek yogurt so I followed Amy’s suggestion to add some milk. It was perfect:)
Thank you so much for a wonderful recipe and we will continue to use in our family
This is awesome 👌 I make a batch and freeze for a quick breakfast when in a rush; easy to make and yummy. Thanks
Made this, doubled it, added cream cheese frosting! Going to freeze half for later, it was delicious!! Is it OK to freeze with the cream cheese frosting on top?
Soo delish everytime! And pretty fool-proof for us non-bakers. One time I ran out of lemon, so used an orange instead. Still worked well and tasted great. I also add cinnamon, desiccated coconut and chia when feeling fancy. Not that it needs it…
I love this bread so so much! My toddler eats this quicker than anything I’ve ever made her! I have to make this every few days because she eats it so quickly.
Absolutely love this! It’s perfect for my baby, toddler and a great cake to make when friends or family come round. Everyone loves it.
Followed the recipe, and special instructions for glass pan (with even more additional baking time, approx 50min total) Baked until toothpick came out clean, but when I cut into it, it was still moist / gooey?
The only reason I know of that would cause that is if the baking soda isn’t fresh or working properly. I hope that helps explain it and I’m sorry it happened.
My two and a half year old told me this was “really good.” It’s a great treat without being too sweet and there’s fruit! I subbed Greek yogurt because that’s what I had and it worked out perfectly. We love your recipes at our house. Thank you!
SO delicious!! I substituted cassava flour to make it grain free, and used clabbered milk instead of the yogurt and it was still excellent! This will be one of our go to recipes!
I intended to freeze slices for lunchboxes but it didn’t make it that far! So so yum. I realized half way we were out of eggs so used a mashed banana instead and it came out perfect. Like it’s already been said, I used a glass baking dish so it took about 45 minutes.
Great recipe! Made just as written except in a metal loaf pan. Made one loaf (took 45 mins at 375). Cooked perfectly, tastes great!
Would this work without the lemon juice/zest? My daughter has a citrus fruit allergy but LOVES blueberries so this recipe looks so yummy.
Yes, it won’t be quite as flavorful but it may be perfect for her that way!
Can I use whole wheat flour instead of all purpose?
Yes, it will be done on the earlier end of baking though.
Love this recipe on so many levels. My 3 year old helped me make it and it was so easy for us to do together. He then ate THREE pieces out of the oven because he loved it so much. Both of my kids ate 3 more pieces for breakfast the next day. It’s soft, fluffy, buttery, and not too sweet. We will definitely be making this again!
Are you able to use nonfat yogurt? I accidentally bought the wrong one! Or do you have to use whole fat yogurt?
It will work the same, enjoy it!
Loved the cake. This is very different from everything I’ve made before. Hint of lemon just works so well. Thank you for the recipe. My son also liked it.
I made this with Greek yogurt (it’s what I had) and in a glass pan. After baking it for a full hour, it was still completely raw in the middle. I tried it twice with the same results. So maybe just a heads up to other readers, don’t try the Greek yogurt + glass pan combo. I’m nervous to try again with regular yogurt, but it seems like everyone else has had great results that way.
Hi, it’s the pan, not the yogurt. Glass takes much longer than metal to heat up, so I recommend a metal pan with this. If you bake it in glass again, I’d recommend baking for the time I say, then cover with foil for another ten minutes to set the middle. Also double check that your baking soda is fresh.
Just made this recipe for my blueberry obsessed son. I love how tender, bouncy, and soft it is! Also love that you can taste that slight hint of lemon – I do love me some sour flavours. Excited to have my little guy try this tomorrow.
I used honey instead of maple syrup, and next time I may add white chocolate chips, but it is sweet enough for as is. Just thought the chocolate chips might be a nice addition.
Thank you again for your great recipes!
So amazing!!! My husband and I devoured it. I’ve made it 3 times this week.
Fantastic recipe, we’ve made it twice now (and the muffin version), but I will say every time it is still super raw at the 16min mark. I think it took 30-35 both times for it to not be raw in the middle. But otherwise, very good!
If you’re baking in a glass pan, that might happen. Put foil over it at the end of my baking time and bake for another 10 minutes to set the middle.
Making right now!! Using honey instead of Maple Syrup because we are out! Can’t wait to try it, my kids are excited. My 2 year old is running around saying “come here guys moms making a cake!!!” Also used a little loaf pan instead of 8×8!
Enjoy!
I have made this blueberry cake about 5 times, typically with whole wheat flour and it always comes out perfect. It rarely lasts more than two days in my house.
This time I omitted blueberries, lemon, maple syrup and added shredded carrot, spinach, some sharp cheddar and seasoned with garlic, onion, cumin, and smoked paprika. It is a hit!
Made this with einkorn AP flour and 1/4 cup avocado oil instead of butter. Adjusted the baking time to closer to 34 minutes. It is so good! I love the light lemon flavor. Frozen blueberries worked great too.
I made this today and it was ok but just wasn’t sweet enough. I couldn’t even taste that I added maple syrup at all. Maybe I should also add regular sugar… Any suggestions?
You could add 1/4-1/3 cup sugar if you prefer.
Made this today with my egg allergy daughter! I love how so many of your recipes have egg free adaptations!
I’m so glad, I hope you all enjoy it!
Delicious. Perfect & fluffy. I think I am going to make this every day forever!
Oh hooray!
Just made this today, amaaaaazingggg!
The kids kept asking for more! Really mellow flavor, good texture.
“Oh my god. Yeah, this s**t ain’t gonna last more than a day.” – my hard-to-impress husband chewing with his mouth full while grabbing another piece.
Oh, and my toddler loves it.
Also, my family doesn’t love lemon in desserts, so I added the lemon juice, but omitted the zest. So balanced and delicious, and no obvious lemon taste. Also used Trader Joe’s fancy berry mix on top (blueberries, raspberries, and blackberries) and was delish.
Made a gluten free version with blueberries and lemon. Then with cranberries and orange. Delicious and satisfying. Frozen some for easy snack option later. And so we didn’t eat them all! 😉
So easy and delicious 😋
Would Greek yogurt work in this?
This recipe came out amazing! Very fluffy and not too sweet. Thank you!
I made this with orange and raspberries the other day and it was a hit with everyone! Making it again today 😊
Yay!
A hit in our house for me, my 4 year old, and my husband!
This was so easy and delicious. The whole family enjoyed it and my three year old helped make it which was even better.
We ran out of all purpose flour so just used self raising and omitted the baking powder and it still worked a treat.
I used orange zest and chocolate chips and it was such a good snacking cake! We had slices for Christmas breakfast. Looking forward to trying the blueberry version too.
Yay!
This cake was easy and delicious!! I used fresh blueberries and it turned out scrumptious. I thought it would taste like maple syrup – but it didn’t, that just blended into the background and the lemon/blueberries shined through! I ate way too many pieces right when it came out, and my kids enjoyed it too. Thanks Amy!!
Can you mix it the night before and then wake up and bake it?
I worry that if you do that, the baking powder and soda may not work right, so it might not rise or bake through properly. You can bake the whole thing the day before. Or you could mix the dry ingredients and the wet ones separately, stir together and assemble in the morning and then bake. I hope that helps!
Delish! I’m going to try out raspberry and almond flavoring next
So easy to make (even with a 3 year old), forgiving recipe (again, 3 year old) and delish results! Another winner, thanks Amy!
We have your book and love your recipes. Going to try this for Christmas morning but wondering if it’s okay to mix everything day before then bake next morning… thanks!
The best make-ahead options for this are to bake the entire thing the day before. Line the pan with parchment and after about 5 minutes of taking it out of the oven, lift the whole thing out onto a wire rack so it cools fully. Wrap with plastic wrap or store in a container. Warm it for about 30 seconds in the microwave in the morning. It’s really good the next day.
Or mix the wet ingredients in a bowl and cover and refrigerate. Mix the dry ingredients in a bowl and cover. Mix and assemble in the morning and bake. If you mix everything and refrigerate it, it’s possible the baking soda and baking powder won’t work right the next morning so it may not rise or bake through.
So good! My almost 3 yo said “Mom, this is AMAZING!!!” I subbed out brown sugar for the maple syrup and used orange instead of lemons, so good, will make again!
I’m so glad to hear that!
So good my poor toddler barely got a look in. We polished the lot off before we had a chance to freeze. So easy to adspt too with different fruit. I’ve already tried cherry and raspberry.
So good. Made for a holiday breakfast party, but snuck a few pieces out for my kids. The texture is really great and sweetness was perfect (used the maple syrup as is in the recipe plus a little sprinkle of sugar on top for crunch and since it was for a party).
This is delicious!! I had to cook it longer by 10 mins but I substituted orange and orange zest (hubby weird about lemon) and put strawberries sliced on top cuz that is what I had:). Sooo good!
Another 5 star guilt-free delicious recipe! Love the bright lemon flavor. I added more bluebs because I love them 🙂 Pro tip: eat it cold!
Glad to hear it!
Just made this for the second time. It’s easy and the whole family enjoys it. It’s such a nice texture and the right level of sweet for my toddler. We did bake longer than noted but it might be an issue with our oven, I suspect the temp is a bit off.
Blueberry snack cake! Just wanted to add that I just made in a standard loaf pan and baked at 350 for 40 min and it came out great. Thanks Amy!
I skipped the maple syrup and added a splash of water to give it the right consistency. My 10mo loved it!! My husband did too. 😉
My 11 month old loved this blueberry cake. My 4 yr old said it was okay and ate a slice I take that as a Win in my book. I enjoyed how easy it was to pull together and it’s not too sweet for my youngest. I forgot to put Blueberries on top I mixed them in and they were all on the bottom but it was still delicious.
Very easy and delicious! Did 3 tbsp lemon juice and no lemon zest. 1 cup ap flour and 1/2 cup whole wheat. Baked a little longer than called for. Used more blueberries!
Has anyone made this with whole wheat flour? I am out of AP flour.
It works well, just check it for doneness 2 minutes sooner than the lowest time in my recipe. Enjoy!
Best ever!
Made this this morning for breakfast with strawberries as my boys are not blueberry fans.
They still refused to eat it but I’m enjoying it very much!
I accidentally used a 9×13 dish because the directions said coat a 9-inch cake pan, but it still turned out really yummy.
For anyone wondering, this worked great with the Trader Joe’s nondairy cashew yogurt!
Question – whole milk yogurt: does this include Greek yogurt? I figure you would have written “Greek” yogurt if it can, but I’m just checking (since that’s usually the only yogurt we buy). Thank you!
I used regular style yogurt (not Greek). You can use Greek yogurt, but you’ll want to add a little milk to make sure the batter isn’t too thick. It’s in the Notes at the end of the recipe.
Ah! I see that adjustment explanation in “Best Tips for Success.” I missed it since I clicked on “jump ahead to recipe.” Sorry about that!
Hi! I followe the recipe with the metric measures, and using greek yogurt and frozen strawberries instead of blueberries. It came so bad, I had to throw it away. I am trying it again with normal yogurt and blueberries, and I will use the US customary measures. So I want to know; which type or size of cup? Thank you!
Could you share what happened with it? If it didn’t bake through in the middle, I would check your baking soda as that is the most likely explanation, not the yogurt type.
Sure! From the outside it looked golden and very nice, but the inside was like not well cooked, very dense and glued (even that I left it extra minutes on the oven). And the taste was not very nice. Did i put too much baking soda?
It sounds like the baking soda wasn’t active or fresh and that it didn’t work properly. That’s the only reason I know of that it wouldn’t bake through in the middle, so I would maybe try with a fresh box of baking soda?
It was a brand new box that I bought specially for the cake. I will try again the recipe, and fingers cross!
I baked it again, and this time it turned out amazing!!!
Toddler loved it!!
I tried out this recipe on Sunday morning with my toddler (just turned two). It was the first thing I’ve ever made with him – total chaos and he made sure I barely looked at the recipe. Still turned out great! Thank you for the yummy cake and the memories 🙂
If we accidentally bought vanilla whole milk yogurt are there any recommended alteraterations to make it work?
Use it, just omit the vanilla extract. Should work similarly!
This recipe is so yummy! Me and my little girl love it! I used 3/4 cup chickpea flour + 3/4 cup whole wheat flour and it still turned out great. Thanks a lot!
As always, thanks for the allergy substitutions! I used Kite Hill unsweetened almond yogurt, Earth Balance butter and almond milk. Followed the egg-free guidance. It turned out amazing!
Just made with my son tonight and these are so good! Doubled the recipe and used gluten free flour. Kids are excited for these to be their snacks at school tomorrow. Thank you for the recipe!
This came out soooo delicious. I think I like it more than my toddler! I needed to quickly put it away once it cooled, so I didn’t eat it all! I definitely will be making this again and want to try it with different berries!!! I subbed melted coconut oil for the butter, and it was delicious. 10/10 recommend.
Hi,
Could i swap out maple syrup for mashed banana as a sweetener instead? Thank you 🙂
I don’t know that I would add it on top of the cup of yogurt (I worry about the middle cooking through). If you try that, you may need to cover with foil and bake a little longer after the time in my recipe to get the middle to set. Or you could do 3/4 cup yogurt and 1/4 cup banana. Let me know if you try it!
Do you have to add the maple syrup if you are trying to not use any sugar?
You don’t have to add it, though the cake won’t be as sweet. Just be sure to add fruit in an even layer over the top so there’s some in each bite.
Just wanted to pop in and say we used King Arthur’s gluten-free cup for cup flour and it was so so good!
I’m so glad! That’s such a great mix.
Hey could this be made with plain whole fat Greek yogurt?
Yes, just add 2 tbsp milk to ensure that the batter isn’t too thick. Enjoy!
I used whole fat Greek yogurt w/o adding milk and it still came out really good!!!