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Greek Yogurt Blueberry Cake

A delightful, moist cake bursting with juicy blueberries and a hint of citrus zest, perfect for family gatherings or cozy winter evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt
  • 1 cup sugar Can be adjusted or substituted with honey.
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Add-Ins
  • 1 cup fresh blueberries Do not use frozen blueberries unless thawed.
  • 1 whole lemon Zest (optional) for added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, beat together the Greek yogurt, sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Gently fold in the fresh blueberries and lemon zest, ensuring they are evenly distributed.
Baking
  1. Pour the batter into the prepared cake pan and spread it evenly.
  2. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  4. Serve warm or at room temperature.

Notes

Consider substituting Greek yogurt with coconut yogurt for a dairy-free version. Top with a drizzle of honey or powdered sugar for extra indulgence. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices for up to 2 months.