Bursting with fresh lemon flavor, tenderness from yogurt, and sweetness from berries, this Blueberry Yogurt Cake is the most delicious breakfast or snack—or dessert—to share with the kids. Plus: It’s so easy to make!

Blueberry Yogurt Cake

I took inspiration from my beloved Yogurt Muffins and turned them into this easy snack cake—because it’s easy, delicious, and a fun way to tweak the idea into a whole new dish to share. I love this tender cake for brunch, breakfast, or snack. It’s like a blueberry-version of coffee cake, with extra deliciousness from a hit of lemon.

This recipe uses a whole cup of plain yogurt for moisture and has a generous sprinkle of berries on top for flavor. You can slice it as big or small as you like and serve it right away or make it ahead to stash into the fridge or freezer.

(We love this as a Make-Ahead Christmas Breakfast idea.)

Ingredients You Need

Here’s a look at the ingredients you need to make this easy blueberry cake. This will help you. know what to look for at the store, or in your kitchen.

• Whole milk plain yogurt: I use regular yogurt here as the base for this yogurt cake.
• Maple syrup: Maple syrup lends sweetness to this recipe. You can also use honey (for kids over age 1) or use the same amount of granulated sugar and add 2 tablespoons milk.
• Unsalted butter (melted and slightly cooled): I prefer to bake with unsalted butter so I can control the salt level.
• Eggs: I use large eggs in baking. To make this without eggs, see the Notes at the end of the recipe.
• Vanilla extract: Pure vanilla extract adds a lovely layer of flavor.
• All-purpose flour: I use all-purpose flour here to keep things light and fluffy.
• Baking powder and baking soda: Using a combination of these helps to ensure that the cake bakes through and rises.
• Blueberries (fresh or frozen): My favorite is wild frozen blueberries as they have intense and sweet flavor. If that’s not an option, use regular fresh or frozen berries.

Step-by-Step Instructions

Here’s an overview of how to make this recipe so you know what to expect. Scroll down to the end of the post for the full recipe with the specific timing and amounts.

1. Preheat the oven and coat an 8×8-inch cake pan with nonstick spray (I prefer classic Pam) or parchment paper.
2. In a large bowl, whisk together the yogurt, maple syrup, eggs, butter, and vanilla.
3. Add the flour, baking powder, baking soda, and salt. Fold in the lemon juice and zest.
4. Pour batter into the prepared pan. Sprinkle the berries on top. Bake until the top is set, the edges are golden brown, and a cake tester or toothpick inserted into the center comes out cleanly.

Let the cake cool on a wire rack before slicing.

How to Store

• Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (the squares firm up a bit when they’re cold so warming slightly returns them to their softer texture).
• You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.

Best Tips for Success

• I like using whole milk plain regular yogurt in this recipe.
• To use Greek yogurt, use the same amount and add 2 tablespoons milk to ensure the batter isn’t too dry.
• Dairy-free: Use a nondairy yogurt and a neutral oil like canola in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• Top with Cream Cheese Frosting if desired.

I’d love to hear your feedback on this post, so please comment and rate the recipe below to share.

• Preheat the oven to 375 degrees F. Coat a 9-inch cake pan with nonstick spray and a round of parchment paper.

• In a large bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.

• Add the flour, baking powder, baking soda, and salt.

• Gently stir the yogurt mixture into the flour mixture. Stir in the lemon juice and zest.

• Pour batter into the prepared pan. Sprinkle the berries on top.

• Bake for 26-28minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.

• Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (the squares firm up a bit when they’re cold so warming slightly returns them to their softer texture).
• You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
• I like using whole milk yogurt in this recipe.
• Dairy-free: Use a nondairy yogurt and a neutral oil like canola in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• Top with Cream Cheese Frosting if desired.

Serving: 1square, Calories: 144kcal, Carbohydrates: 20g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 151mg, Potassium: 88mg, Fiber: 1g, Sugar: 7g, Vitamin A: 181IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 1mg