Blueberry Yogurt Morning Cake Recipe

Introduction

This Blueberry Yogurt Morning Cake is a delightful treat that’s perfect for breakfast or brunch. Moist, tender, and bursting with fresh blueberries, it combines the tang of yogurt with a hint of almond for a balanced, flavorful bite.

Ingredients

• ½ cup butter, softened, plus more for the pan
• 1 cup sugar, plus 2 tablespoons for the berries
• 3 eggs
• 1½ cups plain yogurt
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups blueberries, fresh, washed and drained

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Step 2: Toss the blueberries with 2 tablespoons of sugar and set aside.
3. Step 3: In a large bowl, cream together the softened butter and 1 cup sugar until light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition, then mix in the yogurt and almond extract.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Step 6: Gradually fold the dry ingredients into the wet mixture until just combined.
7. Step 7: Fold in the sugared blueberries gently.
8. Step 8: Pour the batter into the prepared pan and smooth the top.
9. Step 9: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Allow to cool slightly before slicing and serving.

Tips & Variations

• Use fresh or frozen blueberries; if using frozen, do not thaw before tossing with sugar to prevent the batter from becoming too watery.
• Substitute almond extract with vanilla extract for a different but equally delicious flavor.
• For added texture, sprinkle some sliced almonds on top before baking.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individual slices wrapped tightly for up to 2 months. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flavored yogurt instead of plain?

It’s best to use plain yogurt to keep the cake’s flavor balanced; however, mild flavors like vanilla can work, but avoid strongly flavored yogurts that may overpower the almond extract and blueberries.

Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend that measures cup for cup, but be sure it contains xanthan gum or add it separately to help with texture.

Blueberry Yogurt Morning Cake Recipe

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★★★★★

4.6 from 586 reviews

This Blueberry Yogurt Morning Cake is a moist and tender cake perfect for breakfast or brunch. Made with creamy yogurt, fresh blueberries, and a hint of almond extract, it offers a delightful balance of sweetness and tang. The cake comes together easily with simple ingredients and bakes into a soft, flavorful treat that pairs wonderfully with a cup of coffee or tea.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake

• ½ cup butter, softened, plus more for the pan
• 1 cup sugar, plus 2 tablespoons for the berries
• 3 eggs
• 1½ cups plain yogurt
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups blueberries, fresh, washed and drained

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
2. Sugar the blueberries: Toss the fresh blueberries with 2 tablespoons of sugar in a small bowl. Set them aside to macerate, which helps release juices and adds sweetness.
3. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and 1 cup of sugar until the mixture is light and fluffy. This process incorporates air for a lighter cake texture.
4. Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the plain yogurt and almond extract until well combined.
5. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
6. Combine wet and dry ingredients: Gradually fold the dry ingredient mixture into the wet ingredients. Mix gently until just combined to avoid overworking the batter which could make the cake tough.
7. Fold in blueberries: Gently fold the sugared blueberries into the batter to evenly distribute them without crushing.
8. Pour and smooth batter: Pour the batter into the prepared pan and spread it out evenly using a spatula to ensure uniform baking.
9. Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
10. Cool and serve: Allow the cake to cool slightly in the pan before slicing and serving. This lets the cake set and makes slicing easier.

Notes

• Using fresh blueberries will yield the best flavor and texture, but frozen blueberries can be used if thawed and drained well.
• Do not overmix the batter once the dry ingredients are added to keep the cake light and airy.
• An almond extract can be substituted with vanilla extract if preferred.
• For a dairy-free version, use a plant-based yogurt and vegan butter substitute.
• Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Keywords: blueberry yogurt cake, breakfast cake, morning cake, simple cake recipe, almond extract cake, blueberry dessert