BLUEBERRY GREEK YOGURT CAKE
In the summer months when the fruit is fresh and at every Farmers Market, I like to use it as much as I can. And if it happens to be in a dessert, well that’s just lovely.
This Blueberry Greek Yogurt Cake is a perfect light airy cake that still rises even without all the necessary baking ingredients. It’s healthier than most with nonfat Greek yogurt and layered with tons of fresh blueberries.
I normally make all of my cakes out of the box. Yes I do. But I normally add a little oomf to them with an extra egg here and some vanilla essence there. This red velvet cake is one of those bakery boxed cakes, and for a moment I thought it came from a bakery.
I have another favorite blueberry dessert on ALF that was one of a kind, this Blueberry Pie was also killer with a little vanilla ice cream. Perfect for a hot summers day dessert at the beach.
But this fresh fruit cake today was made from scratch and felt like I was making it out of the box, it was that easy. I really liked that this cake had a small amount of flour in it and that a large part of it was Greek yogurt.
I don’t think we really need to get me going on nonfat plain Greek yogurt, but it’s a staple in my house that I use consistently for sweet and savory baking and cooking. I love that it is so versatile and I LOVE that I can have it over my granola and fruit and then make a tzatziki for my Greek chicken pita. How could you not love a product like that?
I used blueberries from the grocery store but I would of loooovvvved to use fresh bluebs from the Farmer’s Market. I went for the first time this summer LAST weekend. That is not okay. I try to go a few times in a summer but making it out there is sometimes a challenge. Relying on Harris Teeter is not the worst thing in the world but this Blueberry Greek Yogurt Cake could have been so much more.
Moral of the story: try hit up your local Farmer’s Market for this delicious cake.
Notes
Adapted from Julia's Album
Ingredients
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup Plain Nonfat Greek Yogurt
- 1 1/2 cup fresh blueberries
- powdered sugar for serving
- whipping cream for serving
Instructions
- Preheat oven to 375 degrees. Cover a 9" round cake pan in parchment paper, spray with cooking spray.
- Sift baking soda, baking powder, salt, and flour into a medium sized bowl. Set aside.
- In a large bowl use a hand mixer to combine the butter and sugar. Beat until fluffy. Add in the egg and vanilla and mix until it is creamy.
- Add in half the flour mixture, mix until combined. Pour in the greek yogurt and mix. Finish with the last of the flourmixture. Use hand mixer to combine but do not over mix.
- Cover the cake pan with the mixture and cover the whole pan with blueberries.
- Bake for 20-30 minutes, check at 20 minutes to see if it is cooked in the center (be careful not to overbake as the batter is very light).
- Cool on a cooling rack for 30 minutes, flip onto a plate and cover with sifted powdered sugar.
- Serve covered in whipping cream.
My little tip: cover this Blueberry Cake with fresh Whipping Cream. I prefer to leave it un-whipped because it runs into the porous pieces of the cake and is soaked up immediately. It truly is a treat and one of my absolute favorite ways to enjoy a fruit dessert. Give it a try.
Or… just cover it in a big scoop of vanilla ice cream, that works too.
Mike Connelly
My wife made this blueberry yogurt cake last night and it was scrumptious! Her only comment was that the yogurt comes in 5.3 oz containers around here so she just used the whole container. The result was perfect.
Amber Knight
So glad it worked out Mike and that you both enjoyed it! It has to be one of my favorite cakes.
Thalia @ butter and brioche
I love simple, homely and rustic cakes just like this blueberry yoghurt cake. It looks divine and I definitely am wishing for a slice!
Amber Knight
Thalia I hope you get a chance to try this cake! It truly is delicious!