This Blueberry Greek Yogurt Cake is a truly moist cake recipe that combines the tang of Greek yogurt with sweet blueberries for a delightful treat. It’s simple to make and perfect for any occasion.
Key Ingredients & Substitutions:
- Greek Yogurt: Use plain, full-fat Greek yogurt for best moisture and flavor. You can substitute with sour cream if needed.
- Fresh Blueberries: Fresh berries are recommended, but frozen blueberries (not thawed) can work in a pinch.
- All-Purpose Flour: Standard all-purpose flour provides the best texture. A 1:1 gluten-free baking blend can be used for a gluten-free option.
Ingredients:
Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup plain full-fat Greek yogurt
- 1 ½ cups fresh blueberries, plus more for garnish
- 1 tablespoon flour (for tossing with blueberries)
Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk (dairy or non-dairy)
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 (cake only)
- Tools Needed: 9-inch round cake pan, mixing bowls, electric mixer (optional), whisk.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal. This ensures your moist cake recipe doesn’t stick.
2. Whisk Dry Ingredients Together
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside for later use.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. An electric mixer makes this step quick and easy.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
5. Alternate Dry Ingredients and Yogurt
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the Greek yogurt. Begin and end with the dry ingredients, mixing until just combined after each addition. Do not overmix.
6. Fold in Blueberries
In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of your moist cake. Gently fold the floured blueberries into the cake batter.
7. Bake the Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool and Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. If making the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a brighter flavor profile.
- Crumble Topping: Before baking, sprinkle a mixture of oats, brown sugar, butter, and flour over the top for a delicious crunch.
- Different Berries: Try using raspberries or mixed berries instead of just blueberries for a different fruit flavor.
Storage Instructions:
Store your Blueberry Greek Yogurt Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. To enjoy warm, gently reheat individual slices in the microwave for a few seconds.
Frequently Asked Questions (FAQ):
- Can I use frozen blueberries? Yes, but do not thaw them first. Toss them in flour as directed to prevent sinking.
- Why is my cake dry? Overmixing the batter or overbaking are common reasons. Ensure you mix until just combined and check for doneness with a skewer.
- Can I make this as muffins? Absolutely! Divide the batter into muffin liners and bake for 20-25 minutes, or until golden.
- What if I don’t have Greek yogurt? You can substitute with plain sour cream for a similar moist texture.
- Can I reduce the sugar? You can slightly reduce the sugar, but be aware it might affect the cake’s moisture and browning.
- How do I know when it’s done? Insert a wooden skewer or toothpick into the center; it should come out clean when the cake is fully baked.