Blueberry Yogurt Breakfast Cake

Name: Blueberry Yogurt Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup sugar; 1/2 cup vegetable oil; 2 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup fresh blueberries; 1 tablespoon lemon zest; 1 tablespoon lemon juice

Highlighted under: Traditional Baking

I love starting my day with a slice of this Blueberry Yogurt Breakfast Cake. It’s a delightful way to combine the tartness of fresh blueberries with the creamy richness of yogurt, resulting in a cake that’s not just delicious but also wholesome. The moist texture makes each bite a treat, while the hint of lemon zest brightens up the flavors perfectly. It’s quick to whip up, making it an ideal choice for busy mornings or lazy weekends. Trust me, once you try this recipe, it’ll become a breakfast staple you can't resist!

Created by

Chloe Bennett

Last updated on 2026-02-08T08:41:35.878Z

When I first baked this Blueberry Yogurt Breakfast Cake, I had some fresh blueberries lying around and wanted to try something different for breakfast. I paired them with yogurt to create a lighter, fluffier cake that still feels indulgent. This combination not only enhances the flavor but also keeps the cake moist and tender. I've made it several times since, and each time my family comes back for seconds!

One tip I’ve learned is to toss the blueberries in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom and ensures each slice is beautifully studded with fruit. The splash of lemon juice elevates the taste, so don’t skip that part!

Why You'll Love This Recipe
Bursting with fresh blueberry flavor
Light and moist thanks to the yogurt
Perfectly sweetened for breakfast or a snack

Baking with Fresh Blueberries

When working with fresh blueberries, it's important to choose plump, ripe ones for the best flavor. Look for berries that are blue all over with no signs of blemishes. Rinsing them gently under cold water and patting them dry before folding them into the batter ensures they keep their shape during baking. You can also toss them in a tablespoon of flour before adding them to the batter, which can help prevent them from sinking to the bottom of the cake.

If fresh blueberries aren't available, you can substitute with frozen blueberries. Just make sure to do this without thawing them first as this can turn your batter blue and alter the texture. Frozen berries will help maintain the moistness of the cake but may require an extra minute or two of baking time.

Achieving the Perfect Texture

The use of yogurt in this breakfast cake not only adds a creamy texture but also contributes to its moistness without making it heavy. I recommend using whole milk yogurt for a richer taste, but Greek yogurt can also provide a great texture. If you're aiming for a lighter cake, consider opting for low-fat yogurt. Keep in mind that these substitutions might change the cake's overall density slightly but should not affect the flavor significantly.

Another key factor in achieving the perfect texture is not to overmix the batter. Once the dry ingredients are incorporated into the wet ingredients, mix just until everything is combined. Overmixing can result in a tough cake, so be gentle when folding in the blueberries as this will keep the cake tender and fluffy.

Ingredients

Gather these ingredients before you start:

Ingredients

1 cup plain yogurt
1 cup sugar
1/2 cup vegetable oil
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
1 tablespoon lemon zest
1 tablespoon lemon juice

Now you have everything you need to bake this delicious cake!

Instructions

Follow these simple steps to create your breakfast cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix the Wet Ingredients

In a large bowl, whisk together the yogurt, sugar, and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries, lemon zest, and lemon juice.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Enjoy your homemade Blueberry Yogurt Breakfast Cake!

Pro Tips

For a special touch, serve your cake with a dollop of whipped cream or a sprinkle of powdered sugar on top.

Storage Tips

This Blueberry Yogurt Breakfast Cake stays fresh for several days when stored properly. After the cake has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days, but for longer freshness, consider refrigerating it. The cold environment can help maintain its moistness and flavors for up to a week.

If you want to extend its life further, you can freeze the cake. Slice the cake into individual portions and wrap each slice in plastic wrap followed by aluminum foil. This way, you can easily pull out a slice or two whenever the craving strikes. Defrost the cake in the refrigerator overnight, and it's ready to enjoy!

Serving Suggestions

Serving this Blueberry Yogurt Breakfast Cake can be as simple or as elaborate as you desire. For a delightful morning treat, serve a slice warm with a drizzle of honey or a dollop of whipped cream on top. Adding fresh blueberries or a sprinkle of powdered sugar can elevate the presentation, making it look even more tempting.

Another great idea is to incorporate a yogurt topping; simply mix some fresh yogurt with a bit of honey and spread it over the top of the cake before serving. This adds extra creaminess and complements the blueberry flavor wonderfully. Pairing with a hot cup of coffee or a refreshing herbal tea makes for a delightful breakfast or afternoon snack.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just ensure they’re not thawed beforehand to prevent the batter from becoming too wet.

→ How do I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for a week.

→ Can I substitute ingredients?

Yes, you can use Greek yogurt instead of plain yogurt for an even tangier flavor. Almond or coconut milk can also replace vegetable oil.

→ Is this cake suitable for freezing?

Absolutely! Once cooled, wrap the cake tightly in plastic wrap and then foil before freezing for up to 3 months.