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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5 from 225 votes (114 ratings without comment)

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Comments

  1. 5 stars
    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!

    1. 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!

    2. 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 🙂

    1. 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.

  2. 5 stars
    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!

  3. 5 stars
    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

  4. 5 stars
    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?

  5. 5 stars
    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…

  6. 5 stars
    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.

  7. 5 stars
    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.

  8. 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?

    1. 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.

  9. 5 stars
    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!

  10. 5 stars
    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!

  11. 5 stars
    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.