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.)
Table of Contents
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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.
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!