Delicious Blueberry Greek Yogurt Cake Recipe Guide

Blueberry Greek Yogurt Cake is a deliciously moist and tender treat that balances the sweetness of ripe blueberries with the tangy richness of Greek yogurt.

This versatile cake is ideal for breakfast, brunch, snacking, or a simple dessert, and its naturally tender crumb keeps it soft for days. With simple pantry ingredients and a few expert tricks, you can create a bakery-quality cake that suits nearly any occasion or dietary preference.

Whether you want a gluten-free version, crave a cinnamon streusel topping, or hope to bake it in an air fryer, this recipe has you covered with comprehensive advice for perfect results.

Ingredients Checklist

Start with a clear list of essential ingredients, their roles, and possible substitutions to set your cake up for success.

• 1½ cups (195g) all-purpose flour, divided
  Provides structure. For gluten-free, use a 1:1 all-purpose GF blend.

• 1 teaspoon baking powder
  Helps the cake rise.

• ½ teaspoon baking soda
  Ensures a light, fluffy texture when combined with yogurt’s acidity.

• ½ teaspoon fine salt or kosher salt
  Balances sweetness and sharpens flavor.

• ¾ cup (180g) whole milk Greek yogurt, at room temperature
  Adds moisture, richness, and tang. Full-fat yields best texture, but low-fat works.

• 2 large eggs, at room temperature
  Bind and leaven the cake for stability and richness.

• ½ cup (120ml) neutral oil (vegetable, canola, sunflower, or grapeseed)
  Oil gives a moist, tender crumb that stays soft even when chilled.

• 1 cup (200g) granulated sugar
  Sweetens and helps brown the crust.

• 1 teaspoon pure vanilla extract
  Enhances aroma and complements the blueberries.

• 1½ cups (210g) fresh or frozen blueberries
  Bring a burst of fruit flavor and color. If using frozen, do not thaw.

• 3 tablespoons (43g) unsalted butter, softened
  For creaming with sugar and for the streusel.

• Streusel topping (optional but recommended):

  • ¼ cup (30g) all-purpose flour

  • ¼ cup (50g) light brown sugar

  • ½ teaspoon ground cinnamon

  • 3 tablespoons (43g) unsalted butter, cold and cubed

Step-by-Step Instructions

Detailed instructions help prevent common mistakes and maximize flavor and texture in your Greek yogurt cake.

Prep and Equipment

• Preheat oven to 350°F (177°C).

• Grease and line an 8-inch round cake pan or 9×3-inch springform pan with parchment for easy release.

Prepare the Blueberries

• Toss blueberries with 1 tablespoon of the flour to coat. This prevents them from sinking and helps distribute them evenly in the batter.

Make the Streusel Topping

• In a small bowl, combine brown sugar, flour, and cinnamon. Cut in cold butter using a fork or fingertips until crumbly. Chill until ready to use.

Mix the Batter

• In a medium bowl, whisk together remaining flour, baking powder, baking soda, and salt.

• In a large bowl, cream together sugar and softened butter until light and fluffy.

• Add eggs, one at a time, beating well after each addition.

• Stir in oil, yogurt, and vanilla until smooth and well blended.

• Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing for a tender crumb.

• Fold in the flour-coated blueberries.

Assemble and Bake

• Pour batter into the prepared pan and smooth the surface.

• Sprinkle the chilled streusel topping evenly over the batter.

• Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the streusel browns too quickly, tent with foil for the last 15 minutes.

• Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Air Fryer or Instant Pot Method

• For air fryer: Bake in a 7-inch pan at 320°F (160°C) for 35–40 minutes, checking doneness at 30 minutes.

• For Instant Pot: Pour batter into a greased 7-inch pan, cover with foil, and cook on high pressure for 28 minutes with a 10-minute natural release.

Tips for Perfect Results

A few expert strategies and troubleshooting notes help you achieve a moist, flavorful cake every time.

• Bring eggs, yogurt, and butter to room temperature for a smooth, lump-free batter.

• Measure flour by spooning it into the cup and leveling for accurate results.

• Don’t overmix the batter once flour is added, or the cake may turn dense.

• If using frozen blueberries, add directly from the freezer (do not thaw).

• Let the cake cool completely before slicing for the best texture.

• To add brightness, stir 1–2 teaspoons of lemon zest into the batter.

• For a lower sugar option, reduce sugar to ¾ cup without affecting moisture.

• Swap some blueberries for blackberries, raspberries, or chopped strawberries for variety.

• Ensure the streusel is well-chilled for maximum crunch after baking.

Serving Suggestions

Elevate your Blueberry Greek Yogurt Cake with thoughtful presentation and delicious pairings.

• Serve at room temperature or slightly warm for the softest crumb.

• Top each slice with a dollop of freshly whipped cream, vanilla ice cream, or lemon yogurt.

• Dust with powdered sugar or a light glaze for a touch of sweetness and visual appeal.

• Garnish with extra blueberries and a sprig of mint for a colorful finish.

• Pair with coffee, black tea, or a tall glass of milk for a balanced snack or dessert.

Final Thoughts

Blueberry Greek Yogurt Cake is a versatile, moist, and flavorful option for bakers of all skill levels. With easy-to-source ingredients, customizable flavors, and foolproof instructions, it’s a recipe worth adding to your regular baking rotation.

Store leftovers wrapped in the refrigerator for up to five days, or freeze individual slices for a quick treat. Whether baked for breakfast, a family gathering, or just because, this cake delivers reliable results and endless enjoyment every time.