Blueberry Yogurt Morning Cake
Serve warm out of the oven this make-ahead Blueberry Yogurt Morning Cake, made with yogurt and fresh or frozen blueberries. Use a springform pan and this cake comes out soft and moist from the Greek yogurt and the berries. This is my all-time favorite coffee cake!
The morning cake batter is so easy to make, with just a quick stir and simple ingredients. Yogurt is added to the batter, which gives it a tangy, buttermilk flavor. Like sour cream, when yogurt is added to the batter, it adds richness, and makes the cake moist. Also, I love that is cake is not overly sweet cake. This blueberry cake is easy to make, and perfect for breakfast or a dessert.
Blueberry Yogurt Morning Cake
I made this Morning Cake for my girlfriends when they visited for the weekend, back in 2018. If you love raspberries, you can also make my Raspberry Yogurt Cake! We love this cake served warm out of the oven, or leftover the next day!
Why we love this recipe
- You can make it ahead, and it’s just as good as hot out of the oven. It’s so moist … soooo moist.
- Use fresh or frozen blueberries.
- It can be served for breakfast or a dinner dessert.
Ingredients for blueberry yogurt cake
- Butter
- Sugar
- Eggs
- Plain Greek Yogurt: whole milk plain yogurt.
- Almond extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Fresh bluberries: you can use frozen, but it will affect the baking time.
How do you make Blueberry Yogurt Morning Cake?
- Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with parchment paper (I spray the parchment paper with cooking spray).
- In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract. Mix well.
- Add flour, salt, baking powder, baking soda, and with a wooden spoon, mix by hand until combined. Be careful to not overmix.
- Pour the batter into the springform. Toss the berries with the two tablespoons sugar, and then spread them over the batter.
- Bake until a toothpick comes out clean when inserted in the center.
- Let the cake cool and then transfer to a cake plate or stand.
How to serve
I made scrambled eggs (my secret is to blend them in the Vitamix with water before cooking – nice and fluffy!) and served this breakfast cake with eggs and fruit for our weekend guests.
If not serving the cake that day, after cooling, cover the springform pan (to not dry out).
Do not remove from the pan until right before serving. Delicious to serve warm, or the next day!
How to store: Cover the cake well and leave on the counter.
Tips and substitutions:
- You can replace the Greek Yogurt with sour cream.
- Swap out the blueberries for any kind of berries (strawberries, raspberries, blackberries).
- Use a whole milk plain yogurt, although you can use a low fat plain yogurt (just drain off any excess water).
- Optional to swap out the almond extract for vanilla extract.
- Make it low-carb: Use Monk fruit sweetener (Good Earth), and 1 cup almond flour, and 1 cup regular flour. It turns out fabulous!
More breakfast bread recipes to try:
- Strawberry Yogurt Cake Recipe
- Raspberry Ricotta Breakfast Cake
- Whole Wheat Blueberry Banana Bread
- Pear Buttermilk Breakfast Cake
- Best Pear Coffee Cake
Get the Recipe:
Blueberry Yogurt Morning Cake
Ingredients
- ½ cup butter,, softened, plus more for the pan
- 1 cup sugar,, plus 2 tablespoons for the berries
- 3 eggs
- 1 ½ cup plain yogurt
- 1 tsp. almond extract
- 2 cups all purpose flour
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 cups blueberries,, fresh, washed and drained
Instructions
- Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with parchment paper (I spray the parchment paper with cooking spray).
- In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract. Mix well.
- Add flour, salt, baking powder, baking soda, and with a wooden spoon, mix by hand until combined. Be careful to not overmix.
- Pour the batter into the springform. Toss the berries with the two tablespoons sugar, and then spread them over the batter.
- Bake for 50 minutes to 1 hour, or until a toothpick comes out clean when inserted in the center.
- Let the cake cool for 10 minutes and then transfer to a cake plate or stand.
- If not serving the cake that day, after cooling, cover the springform pan (to not dry out). Do not remove from the pan until right before serving. Delicoius to serve warm, or the next day!
Notes
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Seems my comment from a couple of days ago is missing….so are you using 2 pieces of parchment to get complete coverage? I think from the pictures I see just one but could be the angle. Did it stick anyplace there wasn’t parchement? Thanks
Only one piece! And I sprayed with cooking spray, too. The parchment just makes it easier.
Looks good. Will try. It looks like you used one piece of parchment and because the pan is round it doesn’t quite cover to sides of the pan. But what I can see yours looks like it came out of the pan just fine. Did I miss seeing a 2 parchment piece on the other sides of the pan?
I used one piece of parchment paper.
I wonder how this would be using rhubarb instead of berries. Any thoughts about that?
It could work but rhubarb is a lot tarter, so you may need to add more sugar.