Easy Blueberry Yogurt Cake

Closeup of the edge of the top of a blueberry yogurt cake with two pieces cut out and a purple tea towel above it.

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Easy Blueberry Yogurt Cake

I make this easy blueberry yogurt cake when even filling muffin cases feels like too much! Like the famous blueberry muffins also on Scrummy Lane, this cake is lightly crisp on the top and light, fluffy and moist on the inside. It's packed with juicy blueberries and has just a hint of lemon flavor, too. If you're looking for a way to sneak yogurt into your kids, or just light and tasty snacks, this is a great solution!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Author: Helen Schofield

Equipment

Ingredients

2 cups all-purpose flour Cake flour also works. You can substitute some or all for whole wheat flour (white or regular) if you like.
2 teaspoons baking powder
¼ teaspoon baking soda (= bicarbonate of soda)
¾ cups sugar (Feel free to reduce to ½ cup if you prefer.)
1 lemon zest only (but if you prefer a bit more lemon flavor in the cake, try replacing some of the milk with the juice of the lemon).
½ teaspoon salt
2 large eggs lightly beaten
1 egg yolk
½ cup oil (Canola, light olive oil, vegetable, sunflower, a mixture of these, or even melted butter works)
1 cup Greek yogurt I prefer authentic Greek yogurt.
⅓ cup milk
1½ cups blueberries fresh or frozen
powdered sugar (icing sugar) for sprinkling over at the end (optional)

cups/ounces - grams/ml

Instructions

Line a 9-inch (23cm) round (or equivalent) cake pan with baking paper and spray it lightly with oil to prevent sticking. Also preheat the oven to 340F/170C (fan oven) or 350F/180 (regular oven).
Zest the lemon, then rub the zest into the sugar either by squashing it in with a silicon spatula or spoon, or with your fingers. Then combine the flour, baking powder, baking soda, sugar and lemon mixture, and salt in a large bowl.
2 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¾ cups sugar, ½ teaspoon salt, 1 lemon
Combine the eggs and extra egg yolk, oil, yogurt, and milk in a medium bowl or jug.
2 large eggs, ½ cup oil, 1 cup Greek yogurt, ⅓ cup milk, 1 egg yolk
Add the wet ingredients to the dry ingredients. Stir until there is no more dry flour. Fold in around 1 cup of the blueberries with just a few folds. The batter should be quite thick but pourable, like the consistency of thick pancake batter.
1½ cups blueberries
Scrape the batter into the prepared cake pan. Sprinkle the rest of the blueberries over the top. Then bake for 50 minutes to an hour (around 55 minutes in my fan oven), until a deep golden color and a skewer pushed into the centre comes out clean (no raw batter!).
powdered sugar
Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool further. Sprinkle lightly with powdered sugar (icing sugar) if you like. Wait at least 30 minutes to serve warm, or let cool completely before slicing.

Notes

What pan to use: I usually use a 9-inch round springform pan so that it's easy to get the cake out of the pan after baking. A regular round cake pan will work just fine, however. I always line my pan with baking paper, then spray it lightly with oil. You can either just line the base of the pan, or if you're feeling lazy (like I usually do) you can line the whole pan.

Bake time: Check after 50 minutes, then every few minutes after that. If at any point the cake starts to brown too much, simply tuck a piece of aluminium foil over the top.

Variations: You can easily replace the blueberries with another berry or grated or chopped fruit. Alternatively, try these Greek yogurt chocolate chip muffins, these carrot banana muffins (these ones are dairy free), or these Greek yogurt banana muffins instead. I sometimes add a few chocolate chips to the blueberry yogurt cake, too. If I do this, I reduce the sugar by about a quarter of a cup.

Nutrition