Print

Blueberry Yogurt Breakfast Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

This Blueberry Yogurt Breakfast Cake is a moist, tender, and lightly sweetened treat perfect for breakfast or brunch. Made with creamy yogurt and bursting with juicy blueberries, it offers a delicious, easy-to-make option that pairs wonderfully with a cup of coffee. The cake features a subtle lemon zest and a soft crumb, making it an excellent way to start your day.

Ingredients

Dry Ingredients

  • 250 grams flour (8.80 ounces or 1 & 3/4 cups)
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/3 cup flour (for tossing with blueberries)
  • 1 & 1/2 tablespoons sugar (for sprinkling)

Wet Ingredients

  • 170 grams sugar (6 ounces or 3/4 cup)
  • 113 grams butter (1 stick), softened
  • 1 medium egg
  • 1 teaspoon lemon zest, grated
  • 1 teaspoon vanilla extract
  • 220 grams yogurt (7.75 ounces or 3/4 cup)

Fruit

  • 300 grams blueberries (2 & 1/4 cups), divided (1/4 cup reserved for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it’s the right temperature when the batter is ready.
  2. Prepare Pan: Grease a 9-inch cake pan or line a square baking dish with parchment paper, then set it aside to make the cake removal easier after baking.
  3. Prepare Blueberries: Remove 1/4 cup of blueberries for topping later. Toss the remaining blueberries with 1/3 cup of flour to prevent them from sinking during baking.
  4. Sift Dry Ingredients: Sift the remaining flour together with salt and baking powder. Set this mixture aside for later use.
  5. Cream Butter and Sugar: In a separate bowl, use a hand mixer to beat the sugar and softened butter together until the mixture becomes creamy and fluffy.
  6. Add Egg and Flavorings: Mix in the egg and vanilla extract thoroughly. Then incorporate the yogurt and grated lemon zest, blending well to maintain moisture and flavor.
  7. Combine with Dry Ingredients: Add the sifted flour mixture to the wet ingredients and mix until just combined, being careful not to overmix to keep the cake tender.
  8. Fold in Blueberries: Gently fold the floured blueberries into the batter to distribute them evenly without crushing them.
  9. Transfer to Pan: Pour the batter into the prepared baking dish and use a spatula to smooth the top evenly.
  10. Top the Cake: Sprinkle 1 & 1/2 tablespoons of sugar over the top, then scatter the reserved blueberries randomly to create a beautiful finish.
  11. Bake: Place the cake on the lower part of your preheated oven and bake for 45 to 50 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean.
  12. Cool and Serve: Remove the cake from the oven, let it cool in the pan for a while, then sprinkle with powdered sugar before slicing and serving. Enjoy!

Notes

  • Use room temperature butter for easier creaming with sugar.
  • Tossing blueberries with flour prevents them from sinking to the bottom of the cake.
  • Do not overmix the batter once you add the flour to keep the cake tender.
  • Cool the cake before slicing to ensure clean cuts and prevent crumbling.
  • You can substitute plain yogurt with Greek yogurt for a denser texture.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: http://recipesbyliza.com/blueberry-yogurt-breakfast-cake-recipe/