Blueberry Yogurt Breakfast Cake

Name: Blueberry Yogurt Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups fresh blueberries

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I love starting my day with a slice of this Blueberry Yogurt Breakfast Cake. It’s light yet indulgent, bursting with juicy blueberries and a moist crumb that keeps it fresh throughout the morning. Using yogurt adds a wonderful tanginess, balancing the sweetness beautifully. I often make this cake on weekends for a cozy breakfast gathering, but it’s also perfect for a quick weekday treat. Trust me, this recipe will transform your breakfast routine and maybe even make you crave cake for breakfast!

Created by

Seraphina Moore

Last updated on 2026-02-08T01:23:36.581Z

When I first experimented with this Blueberry Yogurt Breakfast Cake, I was amazed at how simple ingredients came together to create something so delightful. The yogurt not only adds moisture but also a delightful tang that cuts through the sweetness of the blueberries. Making this cake is incredibly straightforward, and I love that the batter comes together in just one bowl, minimizing cleanup!

One of my favorite tips is to toss the blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom while baking, ensuring that each slice is dotted with sweet fruit. It’s amazing how a small trick like this can elevate your baking!

Why You'll Love This Recipe
Bursting with fresh blueberry flavor in every bite
Light and fluffy texture thanks to the yogurt
Perfectly sweet and satisfying for breakfast or brunch

Understanding Ingredient Roles

Each ingredient in this Blueberry Yogurt Breakfast Cake plays a crucial role in achieving the perfect texture and flavor. Yogurt not only adds moisture but also contributes a delightful tang, which cuts through the sweetness of the sugar. This balance is key to preventing the cake from becoming overly sweet, making it an enjoyable breakfast option.

The eggs in this recipe are essential for structure and richness, while the combination of baking powder and baking soda helps the cake rise, resulting in a fluffy texture. It's important to measure your dry ingredients accurately and avoid overmixing to ensure that you don’t develop too much gluten, which can lead to a dense cake.

Tips for Blueberry Incorporation

Tossing the blueberries in flour before folding them into the batter helps to prevent them from sinking to the bottom of the cake. This technique ensures an even distribution throughout the cake, allowing you to enjoy juicy bursts of blueberry in each slice. I find that using fresh, plump blueberries yields the best flavor, but you can use frozen ones if fresh are unavailable; just do not thaw them beforehand as they may bleed into the batter.

When folding in the blueberries, be gentle to keep the batter light and airy. Overmixing at this stage can break down the blueberries, and you want to keep those lovely blue pops intact for both aesthetics and flavor.

Storing and Serving Suggestions

This breakfast cake keeps well, making it an excellent make-ahead option. Once cooled, you can store it in an airtight container at room temperature for up to three days or in the fridge for up to a week. For longer storage, consider freezing slices; wrap each piece in plastic wrap and then place them in a freezer bag, where they can last for up to three months.

Serving this cake fresh is ideal, but it also tastes delightful at room temperature. A dollop of whipped cream or a spoonful of yogurt on top adds a nice touch, especially for a brunch gathering. You can also sprinkle some powdered sugar over the top for an elegant finish.

Ingredients

For the Cake

1 cup plain yogurt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Wet Ingredients

In a large mixing bowl, whisk together the yogurt, sugar, vegetable oil, eggs, and vanilla extract until smooth.

Combine Dry Ingredients

In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Incorporate Blueberries

Toss the blueberries with a tablespoon of flour to coat them. Gently fold the blueberries into the batter.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Pro Tips

For added flavor, consider adding lemon zest to the batter for a citrusy twist. This cake can also be served with a dollop of whipped cream for an extra treat!

Variations on the Recipe

Feel free to experiment with different fruit combinations if you want to switch things up. Try adding raspberries, chopped strawberries, or even a mix of berries for a fruity twist. You could also incorporate spices like cinnamon or nutmeg for added warmth and depth. Just keep in mind that each addition might alter the moisture content slightly, so adjustments in flour may be necessary.

For a nutty flavor, consider folding in a handful of chopped walnuts or almonds along with the blueberries. This adds texture and makes the cake feel heartier, perfect for a cozy morning.

Troubleshooting Common Issues

If your cake domes excessively while baking, it may be due to too much baking powder. Ensure you accurately measure the leavening agents, as using heaping teaspoons can lead to an overly risen center that collapses. Additionally, baking at too high a temperature can cause the edges to cook faster than the center, so stick to the recommended 350°F.

If the cake turns out too dense, it could be a result of overmixing the batter or using too much flour. For a lighter cake, mix just until everything is combined and consider leveling your flour or even sifting it to help aerate.

Adapting for Dietary Needs

For those looking for a gluten-free option, you can substitute all-purpose flour with a gluten-free blend. Just ensure that your blend has xanthan gum included, as this ingredient helps mimic the structure provided by gluten. You may also want to check that your yogurt is gluten-free, as not all brands are.

If you're looking to reduce sugar, you can experiment with natural sweeteners like honey or maple syrup, but keep in mind that these might alter the cake's texture slightly. If you want a lower-fat version, you could substitute part of the oil with applesauce, which will keep the cake moist while lowering the fat content.

Questions About Recipes

→ Can I use frozen blueberries instead?

Yes, you can use frozen blueberries. Just be sure to add them directly from the freezer without thawing to prevent excess moisture.

→ How long will the cake stay fresh?

The cake stays fresh for up to 3 days when stored in an airtight container at room temperature.

→ Can I substitute the yogurt?

You can substitute plain yogurt with sour cream or buttermilk for similar results.

→ Is this cake suitable for freezing?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.