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
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
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 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!