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A summer Sunday brunch never tasted this good!  Blueberry Yogurt Cake is light and moist, super summery, and a perfect addition to any brunch table!

I love blueberries any way I can get them.  Fresh blueberries are my favourite, but in a baked good, such as this Blueberry Yogurt Cake, comes a close second.  John.e refuses to eat fresh blueberries.  He thinks they taste better when baked into a pie, or a cake, or a scone, etc.  McKenna prefers fresh blueberries and refuses to eat them in a cake, or pie, or whatever.  Such is my life, Dear Reader!

So, in many instances, whenever we purchase blueberries, I’m the one who gets to eat most of them, and I am not complaining!  For this Blueberry Yogurt Cake, I used fresh blueberries, as you can see.  But, if it were the middle of winter, and the blueberries were not as abundantly available, I would most certainly use dried blueberries in this cake.  If you have been following my blog journey for any length of time now, you would have come to know my love for dried fruits and berries – dried blueberries included!

I tend to use fresh blueberries in cakes and loafs.  As I mentioned, I used fresh blueberries in this cake, and I also used them in my Lemon Glazed Blueberry Loaf.  In cookies or scones though, I prefer to use dried blueberries.  I find that cookies and scones are more temperamental to bake.  Using fresh blueberries results in a lot of moisture being released from the berry as the skin breaks from the heat as it bakes.  Excess moisture in some baked goods will deflate the rising action of the cookie or scone.

As you can see, the dried blueberries keep things light and fluffy.  Just take a look at my Basic Scone Recipe, and my Blueberry Almond Oatmeal Cookies.  See how they maintained their structure and shape?  Dried blueberries will do that.  And besides, the taste of dried blueberries tend to be more intense that fresh blueberries, because all of that blueberry flavour has been condensed and preserved.  If you’ve never tried them, I encourage you to do so!

I have been having a great time baking with yogurt as of late.  In total, there will be three yogurt cakes in this series.  The ingredient list for each cake is almost identical, but it was important to me to post three different cake recipes so that I could showcase the versatility of baking cakes with yogurt.

In addition to my Blueberry Yogurt Cake, you can find my Orange Yogurt Coffee Cake, and my Strawberry Yogurt Bundt Cake already posted on Lord Byron’s Kitchen.  This cake is the last in the series, or at least until the next yogurt flavour jumps out at me and screams cake!

When I was preparing this cake for serving and for photos, I decided to keep it simple and rustic.  I simply placed it onto some parchment paper and sat it onto a serving tray.  I dusted the top with a little bit of powder sugar, and served it alongside some fresh blueberries and, of course, whipped cream.  Whipped cream works so well with this cake!  Keep the whipped cream light.  I know some people like to add sweeteners or extracts to their whipped cream, but this cake does not need the additional flavours to make a great dessert.  It’s perfect in its simple form.

You will note in the photographs that the cake looks very dense, but it’s not.  The cake is very light, but very moist.  During the baking process the blueberries that were mixed in with the cake batter settled at the bottom of the pan to create a beautiful bottom layer of fresh, baked blueberries.  But, the fresh blueberries I had placed on top of the cake before baking, remained at the top and added to the overall prettiness of the cake.

This is certainly a cake I will make again and again.  But next time, I’m going to forego the whipped cream and serve the cake warm out of the oven with good vanilla ice cream.  Doesn’t that sound like a lovely finish to a Sunday brunch?   Until next time, Dear Reader, enjoy!

To assist with this recipe, consider using the following tools:

  • Round Cake Pan – I’m a huge fan of the Fat Daddios brand and highly recommend this 9×2 inch round cake pan.  It’s exactly what I used in this recipe.
  • Hand Mixer – one of the most used baking tools in my kitchen.  I love my Kitchenaid Hand Mixer, and yes, mine is red!

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Blueberry Yogurt Cake

Course: Brunch, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 234 kcal
Author: Lord Byron's Kitchen

A summer Sunday brunch never tasted this good!  Blueberry Yogurt Cake is light and moist, super summery, and a perfect addition to any brunch table!

Print

Ingredients

  • 1 cup blueberry flavoured yogurt
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 1/2 cups all purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon vanilla extract
  • 1 tablespoon confectioner's sugar for dusting (optional)
  • 2 cups fresh blueberries

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9 inch cake pan with non-stick cooking spray. Set aside.

  2. In a large mixing bowl, add the yogurt, eggs, vegetable oil, sugar, and vanilla extract. Use a hand-held mixer to blend until well incorporated. Blend on medium speed for a full 4 minutes.

  3. Add the flour and baking powder. Blend until well incorporated.  

  4. Add 1 1/2 cups blueberries and gently fold them into the batter using a rubber spatula.  Pour the cake batter into the prepared cake pan.  Top the cake with the rest of the blueberries and bake for 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

  5. Allow the cake to cool for 10 minutes in the baking pan before carefully flipping it out onto a wire cooling rack to finish cooling.
  6. Dust with confectioner's sugar and serve at room temperature.

Recipe Notes

*Adapted from An Italian in my Kitchen

Nutrition Facts
Blueberry Yogurt Cake
Amount Per Serving
Calories 234 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 8g 40%
Cholesterol 49mg 16%
Sodium 28mg 1%
Potassium 135mg 4%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 16g
Protein 4g 8%
Vitamin A 2%
Vitamin C 3%
Calcium 5.7%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.

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