Blueberry Yogurt Morning Cake Recipe
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.
- 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
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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in blueberries: Gently fold the sugared blueberries into the batter to evenly distribute them without crushing.
- Pour and smooth batter: Pour the batter into the prepared pan and spread it out evenly using a spatula to ensure uniform baking.
- 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.
- 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
