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.

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.

(You may also like Lemon Yogurt Cake, First Birthday Smash Cake, and Blueberry Smash Cake.)

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Ingredients You Need

Here’s a look at the ingredients you need to make this easy blueberry yogurt 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 blueberry yogurt cake 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.

Frequently Asked Questions

How do you make a good yogurt cake?

To make this yogurt cake, you stir together the wet ingredients, then the dry, and mix them together. The batter bakes up easily after that.

What’s the best yogurt for a yogurt cake?

I prefer regular whole milk yogurt in my yogurt cake.

How can I make sure my yogurt cake bakes through and rises properly?

Use fresh baking powder and baking soda and bake in a metal pan.

How to Store

Once cooled, store blueberry yogurt cake 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.
  • If you have more blueberries, try my Blueberry Popsicles, Blueberry Mini Muffins, and Blueberry Lemon Muffins.

I’d love to hear your feedback on this post, so please comment and rate the recipe below to share.

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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 225 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. 5 stars
    “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.

  2. 5 stars
    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! 😉

  3. 5 stars
    I made this with orange and raspberries the other day and it was a hit with everyone! Making it again today 😊

  4. 5 stars
    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.

  5. 5 stars
    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.

  6. 5 stars
    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!!

    1. 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!