A moist coffee cake, make ahead this Blueberry Yogurt Morning Cake, made with yogurt and fresh or frozen blueberries. Serve warm!

Blueberry Yogurt Morning Cake

We served this Blueberry Yogurt Morning Cake for my girlfriends over the weekend. If you love raspberries, you may our Raspberry Yogurt Cake! This blueberry coffee cake is amazing, served warm out of the oven, or leftover the next day! 

Blueberry Yogurt Morning 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. This beautiful Blueberry Greek Yogurt Cake is made in a springform baking pan. If you love buttermilk, try our Buttermilk Blueberry Cake Board.

Why we love this recipe

This is my all-time favorite coffee cake!

  • 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.

Easy Blueberry Yogurt Morning Cake

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 coffee cake?

  1. 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).
  2. In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract. Mix well.
  3. Add flour, salt, baking powder, baking soda, and with a wooden spoon, mix by hand until combined. Be careful to not overmix.
  4. Pour the batter into the springform. Toss the berries with the two tablespoons sugar, and then spread them over the batter.
  5. Bake until a toothpick comes out clean when inserted in the center.
  6. Let the cake cool and then transfer to a cake plate or stand.

YUMMY Blueberry Yogurt Morning Cake

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.

Best Blueberry Yogurt Morning Cake Recipe

Tips and substitutions:

  • 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!

Easy Blueberry Yogurt Morning Cake Recipe

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

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Blueberry Yogurt Morning Cake

A moist coffee cake, make ahead this Blueberry Yogurt Morning Cake, made with yogurt and fresh or frozen blueberries. Serve warm!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 10

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

Updated from May 2018.
Cuisine: American
Course: Breakfast
Serving: 1g, Calories: 309kcal, Carbohydrates: 45g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 78mg, Sodium: 418mg, Potassium: 129mg, Fiber: 1g, Sugar: 25g, Vitamin A: 407IU, Vitamin C: 3mg, Calcium: 104mg, Iron: 2mg
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Blueberry Yogurt Morning Cake