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Moist Greek Yogurt Blueberry Cake

moist Greek yogurt blueberry cake - featured image

A moist and delicious blueberry cake made with Greek yogurt, perfect for any occasion from brunch gatherings to potluck desserts.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ½ cup (120g) plain, full-fat Greek yogurt
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries
  • 1 tablespoon flour (for tossing blueberries)
  • Optional: Lemon zest

Instructions

  1. Preheat the oven to 350°F (175°C). Line your cake pan with parchment paper or grease it lightly.
  2. In a medium bowl, whisk together 1 ¾ cups (210g) of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt.
  3. In another bowl, whisk ¾ cup (150g) granulated sugar, 2 large eggs, ½ cup (120g) Greek yogurt, ¼ cup (60ml) vegetable oil, and 1 teaspoon vanilla extract until smooth.
  4. Add the dry mixture to the wet mixture gradually. Stir just until combined; avoid overmixing.
  5. Toss 1 cup (150g) of fresh blueberries with 1 tablespoon of flour to prevent sinking. Gently fold them into the batter.
  6. Pour the batter into your prepared cake pan. Smooth the top with a spatula.
  7. Place in the oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  9. Let the cake cool completely before slicing to maintain its moist texture.

Notes

[‘Don’t overmix the batter to avoid a dense texture.’, ‘Use room temperature ingredients for a smooth batter.’, ‘Coat blueberries in flour to prevent sinking during baking.’, ‘Test for doneness with a toothpick or skewer.’, ‘Let the cake cool completely before slicing to maintain its texture.’]

Nutrition

Keywords: blueberry cake, Greek yogurt dessert, moist cake, easy dessert recipe, blueberry dessert