Craving a burst of blueberry goodness in every bite? Look no further than this Blueberry Greek Yogurt Cake recipe. Packed with juicy blueberries and the tangy twist of Greek yogurt, this cake is a delightful treat for any occasion. With a moist texture that lingers for days, it’s a true crowd-pleaser that’ll have you coming back for more.
This easy-to-make cake is a go-to favorite, whether you’re indulging in a cozy weekend breakfast or hosting a summer gathering. The combination of fresh blueberries, creamy yogurt, and a hint of cinnamon creates a symphony of flavors that will leave your taste buds craving another slice. Plus, with the option to make it gluten-free, this versatile recipe is a must-try for any blueberry lover looking to add a touch of sweetness to their day.
Ingredients
Baking this delicious Blueberry Greek Yogurt Cake at home requires a set of dry and wet ingredients. Let’s gather them up for a delightful baking experience.
Dry Ingredients
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs (at room temperature)
- 1/2 cup flavorless oil (e.g., safflower, corn, vegetable, or canola)
- 3/4 cup whole milk plain yogurt (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup granulated white sugar
Necessary Equipment
To bake a delicious Blueberry Greek Yogurt Cake, you will need a few essential kitchen tools. Here are some items to ensure your cake turns out perfectly:
- Mixing Bowls: You’ll need mixing bowls to combine your dry and wet ingredients thoroughly.
- Whisk: A whisk is essential for blending the ingredients smoothly and aerating the batter.
- Measuring Cups and Spoons: Accurate measurements are crucial in baking, so make sure you have measuring cups and spoons on hand.
- Spatula: A spatula will help you fold in the blueberries and mix the batter gently.
- 8-inch Cake Pan: Use an 8-inch cake pan to bake the Blueberry Greek Yogurt Cake to perfection.
Make sure you have these basic kitchen tools ready before you start baking to ensure a smooth and successful baking experience.
Preparation Steps
Mixing the Ingredients
- In a mixing bowl, combine 1 1/2 cups of all-purpose flour (195 grams), 1 teaspoon of baking powder (4 grams), 1/2 teaspoon of baking soda (2 grams), and 1/2 teaspoon of kosher salt (2 grams).
- In a separate bowl, toss 1 1/2 cups of fresh blueberries (225 grams) with a small amount of flour to coat them lightly. This prevents the blueberries from sinking to the bottom of the cake during baking.
- In another bowl, whisk together 2 large room-temperature eggs (110 grams), 1/2 cup of flavorless oil (120 ml), 3/4 cup of whole milk plain yogurt (180 ml), and 1 teaspoon of pure vanilla extract (4 grams) until well combined.
- Cream together 1 cup of granulated white sugar (200 grams) with 3 tablespoons of unsalted butter (42 grams) until light and fluffy. Add in the egg mixture and mix until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain a tender texture.
- Preheat your oven to 375°F (190°C) and grease an 8-inch cake pan or a 9×3-inch springform pan.
- Once the batter is ready, gently fold in the flour-coated blueberries to distribute them evenly throughout the batter.
- Pour the batter into the prepared cake pan, spreading it out evenly.
- Prepare the streusel topping by mixing 1/4 cup of light brown sugar (55 grams), 1/4 cup of all-purpose flour (35 grams), 1/2 teaspoon of ground cinnamon, and 3 tablespoons of unsalted butter (42 grams) until crumbly.
- Sprinkle the streusel evenly over the cake batter before baking. This will add a delightful crunchy contrast to the moist cake.
- Bake the cake in the preheated oven for about 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool on a wire rack. Serve the cake warm or at room temperature, and enjoy the burst of blueberry flavor!
Baking the Blueberry Greek Yogurt Cake
In this section, I will guide you through the oven settings and timing needed to bake the delectable Blueberry Greek Yogurt Cake to perfection.
- Instant Pot Instructions:
- Set the Instant Pot to the “Pressure Cook” mode and cook for 28 minutes at high pressure.
- Allow a natural pressure release for 10 minutes, followed by a quick release.
- Remove the foil, let the cake cool, and refrigerate for 4 hours.
- Air Fryer Directions:
- Preheat the air fryer to 320°F (160°C) and cook for 35-40 minutes until a toothpick comes out clean.
- Allow the cake to cool in the air fryer for 5 minutes before transferring it to a wire rack.
- Baking Oven Guidelines:
- Preheat your conventional oven to 350°F (177°C) before baking the cake.
- Bake the cake for approximately 45-50 minutes until the edges turn golden brown, and a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack before slicing and serving.
Additional Tips and Variations
Alternative Fruit Options
To add variety to this Blueberry Greek Yogurt Cake, you can experiment with different fruits based on your preference and seasonal availability. Consider using raspberries, strawberries, blackberries, or a mix of fruits for a unique twist. Each fruit will bring its distinct flavor profile and color to the cake, offering a delightful experience for your taste buds.
Making the Cake Gluten-Free
For those with gluten sensitivities or dietary preferences, making this Blueberry Greek Yogurt Cake gluten-free is simple. Substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Ensure that the baking powder and baking soda used are also gluten-free. By making this easy adjustment, you can enjoy the same delicious cake without any gluten-related concerns.
Serving and Presentation
How to Serve Your Blueberry Greek Yogurt Cake
To serve your Blueberry Greek Yogurt Cake, slice it into generous portions and place them on individual dessert plates. The cake pairs perfectly with a dollop of freshly whipped cream or a scoop of vanilla ice cream for added indulgence. Additionally, a sprinkle of powdered sugar on top adds a delightful finishing touch.
Presentation Tips
For a visually appealing presentation, consider garnishing each slice of Blueberry Greek Yogurt Cake with a few fresh blueberries and a sprig of mint. This not only enhances the cake’s aesthetic appeal but also adds a pop of color and freshness. Serve the cake on elegant dessert plates to elevate the dining experience and impress your guests.
Storage and Leftovers
How to Store Your Cake
After indulging in this delicious Blueberry Greek Yogurt Cake, ensure its freshness by tightly covering any leftovers and storing them in the refrigerator. Simply wrap the cake securely to prevent it from drying out, and it will keep well for up to 5 days.
Freezing Instructions
To preserve this Blueberry Greek Yogurt Cake for an extended period, wrap individual slices in parchment or wax paper, then store them in a ziptop freezer bag. This convenient method allows you to enjoy the cake later by defrosting it at room temperature and crisping it up in the oven whenever your cravings strike.
Conclusion
This Blueberry Greek Yogurt Cake recipe offers a delightful blend of flavors and textures, perfect for any occasion. With its fresh blueberries, tangy Greek yogurt, and a touch of cinnamon, this cake is a crowd-pleaser. Its adaptability allows for gluten-free variations and the freedom to explore different fruit combinations. The detailed baking instructions ensure success, while serving tips add a touch of elegance. By tightly wrapping leftovers for refrigeration or freezing, you can enjoy this delicious cake for days to come. Try this recipe today and indulge in a moist, flavorful treat that will impress your guests and leave them craving more.
