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Blueberry Yogurt Cake

Blueberry Yogurt Cake

Blueberry Yogurt Cake

Blueberry Yogurt Cake


Nonstick cooking spray

½ cup plain whole-milk yogurt

3 large eggs

1 teaspoon finely grated lemon zest (from 1 lemon)

1 teaspoon vanilla extract

1 cup plus 1 Tbsp. sugar, divided

2 teaspoons baking powder

½ teaspoon kosher salt

1 ½ cups plus 1 Tbsp. all-purpose flour, divided

½ cup vegetable oil

2 cups frozen blueberries


Preheat oven to 350°F. Lightly coat an 8½, 4½ -inch loaf pan with nonstick spray; line with parchment and spray parchment.

Whisk yogurt, eggs, lemon zest, vanilla extract, and 1 cup sugar in a large bowl until smooth. Add baking powder, salt, and 1½ cups flour and whisk to combine. Add oil and whisk until smooth (it will look broken at first and then come together).

Toss blueberries with remaining 1 tablespoon flour in a medium bowl until evenly coated; fold blueberries into batter and quickly transfer to prepared loaf pan (working quickly ensures batter doesn’t turn purple). Sprinkle cake with remaining 1 tablespoon sugar. Bake until golden and a toothpick inserted in center comes out clean, 70 to 75 minutes. Let cool in pan for 20 minutes. Remove from pan and transfer to a rack to cool completely.

Store cake tightly wrapped at room temperature for 5 days or freeze for up to 1 month.

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