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!
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.
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?
- 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:
- 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:
Raspberry Ricotta Breakfast Cake
Whole Wheat Blueberry Banana Bread
Pear Buttermilk Breakfast 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
Hello and welcome to my home and table!
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...
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.
Delicious! Baked in our toaster oven so the kitchen didn’t get too hot. I also had to wrap the springform pan in foil to keep it from dripping. So easy to make and it’s definitely a keeper!
I made this cake for my painting friends. Since I am on a low carb diet, I used Monk fruit sweetener (Good Earth), and 1 Cup almond flour, and 1 cup reg flour. It turned out fabulous, and I got rave reviews. Will be making this again!
Can I use frozen blueberries?
Yes, you can. The cake may be a little more moist with frozen (just so you know). You might need to bake it additional 5 minutes or so.
Want to try this but I don’t have a springform pan. Can I use another kind of a cake pan? What size would work?
Thanks.
Yes you can! I don’t have the exact information on the size and baking, but it will work in another kind of pan!
… just watch the time so it doesn’t overcook!
I tried this with home-made yogurt and erythritol as the sweetener. With this sweetener, I’d recommend another 1/2 – 3/4 cup. Otherwise, this was a perfect recipe for those looking for a lower calorie alternative. Also, I used frozen cultivated blueberries and did not thaw them; used as directed which ended up being perfect.
I live at 7000+ feet and am always looking for baking recipes that will work well at high altitude. I’m pleased to report that this “morning cake” (who are we kidding…”all day cake” lol) worked well here! My blueberries didn’t sink as much, the batter was very thick (maybe because I used Greek yogurt?). I followed the recipe as shown with the exception of adding some sliced almonds to the blueberries. Very tasty and I love the rustic look. Company-worthy!
this is gorgeous enough to break my diet, just temporarily since it reminds me of a high blueberry muffin, but just not as dense, thank you for this recipe!
Love the Blueberry Morning Cake recipe! If you would please place the amount of salt called for under “Ingredients”, it would be appreciated. I guessed that 1 tsp. would suffice.
I love your website and like to tell the story of how we met to my friends!
I made this yesterday. My springform pan is only 9 inches. I left it in for an hour and 20 minutes, the tester was still coming out gooey but I felt the rest was going to burn so I pulled it out. Once it cooled and I cut into it, the center was mushy from blueberries but I felt the cake was cooked through. So, all is good, but for future use (because I WILL be making this again!) do you think I could divide the batter between two cake pans, or individual muffins?
I do think you can divide the dough into pans!
What fun! Your cake looks yummy! Will have to try it out. I got up early for the Royal wedding too…have enjoyed watching Diana’s children grow up. We will have our first wedding here next month! Our son is marrying a gem!