Mornings can be hectic, but starting the day with something wholesome and delicious makes all the difference. Enter the Blueberry Breakfast Greek Yogurt Cake—a moist, fluffy cake packed with fresh blueberries and enriched with creamy Greek yogurt. This cake strikes the perfect balance between indulgence and nourishment, making it an ideal breakfast, brunch centerpiece, or even a sweet snack alongside your afternoon coffee.
I first baked this cake on a weekend when I wanted something simple yet satisfying. The aroma of vanilla and blueberries wafting from the oven instantly lifted the spirits of everyone at home. What makes this recipe exceptional is its simplicity: a handful of pantry staples, fresh ingredients, and minimal prep yield a golden, tender cake with a delightful burst of juicy blueberries in every bite.
Whether you’re hosting a brunch, packing breakfast for work, or just treating yourself, this Greek yogurt cake delivers moist texture, subtle sweetness, and a comforting homemade charm that will become a go-to recipe in your repertoire.
Recipe Overview
The Blueberry Breakfast Greek Yogurt Cake is a lightly sweet, tender cake made with Greek yogurt, fresh blueberries, and a hint of vanilla. Baked to a golden perfection and dusted with powdered sugar, it’s perfect for breakfast, brunch, or an afternoon treat. Its moist texture comes from Greek yogurt, while blueberries add juicy pops of flavor that make every bite special.
Ingredients & Instructions
Ingredients
- 1 cup all-purpose flour
- ¼ cup unsalted butter, softened
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ½ cup granulated sugar
- 1 large egg
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon powdered sugar (for dusting)
Step-by-Step Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 375°F (190°C). Line the bottom of an 8-inch springform pan with parchment paper and grease the sides with butter or cooking spray. This ensures the cake releases easily after baking.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and a pinch of salt. This ensures your cake rises evenly and maintains a tender crumb.
3. Cream Butter and Sugar
In a large bowl, use an electric mixer to beat butter and sugar on medium-high speed until light and fluffy. This step incorporates air, creating a soft, tender texture.
4. Add Egg, Yogurt, and Vanilla
Beat in the egg, vanilla extract, and Greek yogurt until fully combined and fluffy. Greek yogurt adds moisture and a subtle tang, balancing the sweetness perfectly.
5. Combine Wet and Dry Ingredients
Gradually fold in the dry flour mixture to the butter-yogurt mixture. Mix just until combined—overmixing can make the cake dense.
6. Add Blueberries and Bake
Pour the batter into the prepared pan. Spread fresh blueberries evenly over the top. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Tip: Gently fold a few blueberries into the batter for extra bursts of flavor throughout the cake.
7. Cool and Serve
Allow the cake to cool completely in the pan before releasing the springform sides. Dust with powdered sugar for a beautiful finishing touch. Slice and enjoy warm or at room temperature.
Baking Tips & Variations
1. Fruit Variations
- Swap blueberries for raspberries, blackberries, or chopped strawberries.
- Add a mixture of berries for a colorful, flavorful twist.
2. Make It Healthier
- Substitute half the flour with whole wheat pastry flour.
- Reduce sugar slightly or use honey or maple syrup for natural sweetness.
3. Add Texture
- Fold in chopped nuts like almonds or walnuts for a slight crunch.
- Sprinkle oats or a crumb topping before baking for added texture.
4. Yogurt Options
- Greek yogurt can be plain or flavored, but plain gives a clean, balanced taste.
- Non-dairy yogurt works for a vegan variation if paired with an egg substitute like flax egg.
5. Make Ahead
- Store in an airtight container at room temperature for 2 days.
- Refrigerate for up to 5 days; warm slices slightly before serving for freshness.
Serving Suggestions
- Enjoy as a healthy breakfast with a cup of coffee or tea.
- Serve at brunch with fresh fruit, yogurt, or a dollop of whipped cream.
- Cut into small squares for snacks or lunchboxes—perfectly portable and delicious.
The Blueberry Breakfast Greek Yogurt Cake is more than just a breakfast treat—it’s a versatile, easy-to-make cake that brings together moist texture, tangy yogurt, and juicy blueberries in every bite. Its simplicity, vibrant flavor, and wholesome ingredients make it a perfect addition to your morning routine or weekend brunch spread. With minimal effort and maximum delight, this cake is destined to become a favorite in your kitchen.
FAQs
1. Can I use frozen blueberries?
Yes. Thaw and drain them slightly to prevent excess moisture in the cake.
2. Can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend instead of all-purpose flour.
3. Can I bake this in a different pan?
Yes, a 9-inch round pan works, but baking time may need a few extra minutes.
4. How should I store leftovers?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
5. Can I make it dairy-free?
Yes, use plant-based butter and non-dairy yogurt; for the egg, try a flax or chia egg substitute.
Moist, tender, and bursting with fresh blueberries, this Blueberry Breakfast Greek Yogurt Cake is perfect for breakfast, brunch, or a sweet snack. Easy, flavorful, and wholesome!
