This is your new favorite afternoon snacking cake — a luscious blueberry yogurt cake that’s loaded with blueberries.
Blueberry Yogurt Bundt Cake Recipe
I like to think that home is a place of comfort and ease, safety and cheer, made even better by the addition of afternoon cups of tea and a little something to offer those those who drop in to keep us company.
My youngest and I put together this cake the other afternoon partly to use up the fresh blueberries I’d gotten on a super sale at the store, but also because my parents were coming by for a cup of tea and I wanted to have a snack to share. I love this recipe because it’s not too sweet, contains just a bit of coconut oil plus a decent amount of yogurt so it’s rich tasting without being heavy. Instead of folding cinnamon into the batter I did a sort of internal streusel-swirl with cinnamon and brown sugar and baked the batter as a bundt cake. Loaded with juicy blueberries, this cake was a hit!
Have a slice of blueberry yogurt cake for a mid-morning snack or in a pinch, breakfast, and of course always in the afternoon with a piping hot cup of tea. The flours used are a mix of all purpose and whole wheat pastry flour, so you’ll get a little extra nutritional impact from the whole grains. And if you substitute your favorite non-dairy yogurt, you can make this recipe dairy-free.
Why You’ll Love This Recipe
Blueberries. Lots of juicy blueberries infuse this cake.
Mix of flours. Whole wheat pastry flour balances all purpose flour nicely in this recipe, adding nutritional impact and contributing to a sturdy crumb.
Not too sweet. There’s just 1/2 cup of sugar in the batter, which means the cake is not overly sweet (though, feel free to add more if you wish!).
What You’ll Need to Make Blueberry Yogurt Cake
- Blueberries: Fresh or frozen blueberries will work in this recipe
- Ground cinnamon
- Brown sugar
- All purpose flour
- Whole wheat pastry flour
- Baking powder
- Fine sea salt
- Plain yogurt: Use whole milk yogurt if you can
- Coconut oil
How to Make Blueberry Yogurt Cake
For the full instructions, see the recipe card at the end of this post.
- Prepare pan. We’ll use a smaller size bundt pan for this recipe.
- Whisk together brown sugar and cinnamon.
- Combine flours. Whisk together the dry ingredients. Gently add blueberries.
- Whisk together wet ingredients. Then gently fold the flour-blueberry mix into the yogurt mix.
- Bake. Bake cake at 400°F for 30-35 minutes.
Tip: Let the cake rest 10 minutes in the bundt pan after it’s baked and make sure to really grease the pan well to help with ease of removal.
Store cake, well wrapped, in the fridge for 5 days. Serve at room temperature.
Blueberry Yogurt Cake
- 1 teaspoon ground cinnamon
- 1 tablespoon brown sugar light or dark
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- ½ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup fresh or frozen blueberries
- 1 large egg
- 1 cup plain whole milk yogurt
- 3 tablespoons coconut oil, melted
- Heat oven to 400°F. Grease a small size bundt pan with butter and dust with flour.
- In a small bowl whisk together the cinnamon and brown sugar.
- In a medium bowl, whisk together the flours, sugar, baking powder and salt. Gently stir in the blueberries. In a large bowl, whisk together the egg, yogurt, and coconut oil until thoroughly combined.
- Stir the flour-blueberry mixture into the yogurt mixture and stir until just combined. Pour one half of the batter into the bundt pan, sprinkle the cinnamon-brown sugar mixture evenly across it, then top with the remaining batter.
- Place pan in the oven and bake for 30-35 minutes, checking after 30 minutes, until a tester inserted in the cake comes out clean.
- Remove cake from oven and transfer to a wire rack; let stand in cake pan for 10 minutes then then gently turn out onto the rack to finish cooling completely. Cake can be stored in the fridge, well wrapped, for 3 days.