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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 16

Total Time 26

Servings

Calories 144kcal

Author Amy Palanjian

Equipment

Mixing Bowl

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

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Coat an 8x8-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.

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 3/4 cup. Add 1/4 cup milk. Proceed with the recipe.
Top with Cream Cheese Frosting if desired.

Nutrition