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!
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.)
Table of Contents
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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.
- 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.
- 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.
Frequently Asked Questions
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.
I prefer regular whole milk yogurt in my yogurt cake.
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.
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.
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.
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!