There’s something magical about waking up to the aroma of freshly baked cake wafting through the kitchen—especially when it’s light, tangy, and studded with juicy blueberries. The Blueberry Breakfast Greek Yogurt Cake is one of those rare recipes that feels indulgent but still wholesome enough for breakfast or brunch. Using Greek yogurt gives the cake a tender, moist texture, while blueberries add natural sweetness and bursts of freshness in every bite.
I first tried this cake on a Sunday morning when I wanted something comforting yet not too heavy. The result? A golden, fluffy cake with a soft crumb and a subtle tang from the yogurt that pairs perfectly with a cup of coffee or tea. It’s quick enough to prepare in the morning and elegant enough to serve to guests without a hint of stress.
This cake demonstrates how a few simple ingredients—flour, butter, sugar, eggs, and Greek yogurt—can transform into something extraordinary. Its versatility also makes it easy to adapt with seasonal fruits or different flavorings. Let’s explore how to make this delightful breakfast cake from scratch.
Recipe Overview
The Blueberry Breakfast Greek Yogurt Cake is a moist, tender cake enriched with Greek yogurt and loaded with fresh blueberries. Lightly sweetened and dusted with powdered sugar, it’s a perfect balance of tang, sweetness, and fruitiness. Ideal for breakfast, brunch, or even a light dessert, it’s easy to make and sure to impress family and friends.
Ingredients & Instructions
Here’s what you’ll need, along with detailed steps and tips for perfect results every time.
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. 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 and maintains its shape.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This evenly distributes the leavening agents for a light, fluffy cake.
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, about 2–3 minutes. Properly creaming the butter and sugar ensures a tender, airy texture.
4. Add Wet Ingredients
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 and enhancing the cake’s structure.
5. Combine Wet and Dry Mixtures
Gradually add the flour mixture to the butter mixture, folding gently until just combined. Be careful not to overmix; overmixing can make the cake dense.
6. Add Blueberries
Pour the batter into the prepared pan and gently spread the fresh blueberries over the top. You can fold some into the batter if you prefer them evenly distributed, but scattering them on top gives a beautiful, rustic look.
7. Bake
Bake the cake for 30–35 minutes, or until the top is golden brown and a tester inserted into the center comes out clean. Avoid opening the oven too early to maintain an even rise.
8. Cool and Serve
Allow the cake to cool completely in the pan. Release the springform, dust with powdered sugar, and slice to serve. The cake is perfect on its own or paired with fresh berries and a drizzle of honey for an extra special touch.
Cooking Tips & Variations
1. Fruit Variations
- Swap blueberries with raspberries, blackberries, or diced peaches depending on the season.
- Mixed berries also work beautifully for a colorful cake.
2. Flavor Enhancements
- Add lemon zest or orange zest to the batter for a bright, citrusy note.
- A sprinkle of cinnamon or nutmeg gives a warm, cozy flavor twist.
3. Greek Yogurt Options
- Use plain or vanilla Greek yogurt. For dairy-free options, plant-based yogurt works too, though texture may slightly differ.
4. Sweetener Alternatives
- Swap granulated sugar for coconut sugar, honey, or maple syrup (reduce liquid slightly if needed).
5. Serving Ideas
- Serve warm for breakfast with a smear of butter or cream cheese.
- Perfect for brunch alongside coffee, tea, or a mimosa.
Storage & Serving Suggestions
Storage
- Store in an airtight container at room temperature for 1–2 days, or in the fridge for up to 4 days.
- Can also be frozen for up to 2 months; wrap tightly and thaw overnight in the fridge.
Serving Suggestions
- Dust with extra powdered sugar or drizzle with honey for a sweet touch.
- Pair with fresh fruit, yogurt, or a light whipped cream for an indulgent breakfast or dessert.
The Blueberry Breakfast Greek Yogurt Cake proves that simple ingredients can create a delightful, moist, and flavorful cake perfect for breakfast or brunch. With tender crumb, tangy Greek yogurt, and juicy blueberries, it’s a recipe that’s as comforting as it is versatile. Whether for a casual weekday morning or a special weekend brunch, this cake is sure to brighten your table and bring smiles to all who try it.
FAQs
1. Can I use frozen blueberries?
Yes, but toss them lightly in flour first to prevent sinking.
2. Is this cake suitable for meal prep?
Absolutely! It keeps well in the fridge for several days and can be sliced and enjoyed throughout the week.
3. Can I substitute Greek yogurt with regular yogurt?
Yes, plain yogurt works fine. Greek yogurt gives a slightly tangier flavor and thicker texture.
4. How do I make it dairy-free?
Use plant-based butter and yogurt alternatives. Baking times remain the same.
5. Can I make this cake in a regular round pan?
Yes, but adjust baking time slightly depending on pan depth.
Moist and tangy Blueberry Breakfast Greek Yogurt Cake loaded with fresh blueberries. Perfect for breakfast or brunch—quick, easy, and irresistibly delicious!
