Blueberry  Yogurt Cake

Bursting with fresh lemon flavor, tenderness from yogurt, and sweetness from berries, this is the most delicious breakfast or snack—or dessert!

Ingredients:  – Whole milk plain yogurt – Maple syrup – Unsalted butter – Eggs – Vanilla extract


– All-purpose flour – Baking powder and baking soda – Blueberries

Preheat the oven to 375 degrees F. Coat an 8×8-inch baking pan 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 clean.


Let the cake cool on a wire rack before slicing. Once cooled, top with Cream Cheese Frosting if desired.


You can use fresh or frozen blueberries for this recipe. 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.


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.


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.