Blueberry Yogurt Cake

Course: Brunch, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 234kcal
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 Recipe


  • 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


  • Preheat oven to 350 degrees. Lightly grease a 9 inch cake pan with non-stick cooking spray. Set aside.
  • 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.
  • Add the flour and baking powder. Blend until well incorporated.  
  • 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.
  • 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.
  • Dust with confectioner's sugar and serve at room temperature.


*Adapted from An Italian in my Kitchen


Calories: 234kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 28mg | Potassium: 135mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2% | Vitamin C: 3% | Calcium: 5.7% | Iron: 5.9%