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    Home » Recipes » Classic Baking

    Blueberry Yogurt Cake

    Modified: Apr 2, 2025 · Published: Feb 8, 2019 by Nicole Spiridakis

    Jump to Recipe Print Recipe

    Meet your new favorite afternoon snacking cake, a luscious blueberry yogurt cake that's loaded with juicy berries and a sweet cinnamon swirl. Gluten-free option included!

    Half of a blueberry yogurt cake on a plate.

    Have a slice of blueberry yogurt cake for a mid-morning snack or, why not?, breakfast. And, of course, it's always wonderful in the afternoon served with a piping hot cup of tea. Soft, moist, packed with jammy pockets of blueberries and a brown sugar-cinnamon ribbon, this cake lasts and lasts. Like oat flour blueberry muffins or sweet gluten free blueberry banana bread, blueberries are the star here and if you are a true blueberry-lover you will be so pleased with this easy yet elegant cake.

    Jump to:
    • The Best Sweet + Tender Blueberry Cake
    • Ingredients You Need
    • Variations
    • Let's Make It Gluten-Free!
    • How to Make Blueberry Yogurt Cake
    • Baking Tip: Grease the Pan
    • Blueberry Cake Tips
    • Proper Storage
    • More Blueberry Recipes
    • Blueberry Yogurt Cake

    The Best Sweet + Tender Blueberry Cake

    My youngest and I created this cake one rainy afternoon, and it has become a family favorite recipe. It's almost a one-bowl cake and doesn't need a mixer, so little hands can definitely be involved without any angst. You can use fresh or frozen blueberries and add a little whole grain flour (or turn it gluten free) if you like. I love how simple yet pretty this cake turns out. Here are some more highlights:

    • Blueberries! Lots of juicy blueberries infuse this cake with that quintessential blueberry flavor we know and love.
    • Not too sweet. There's just ½ cup of sugar in the batter, which means the cake is not overly sweet (though feel free to add more if you wish!).
    • Keeps well. Yogurt-based cakes contain extra moisture, so this cake stays fresh and moist for days!
    • That sweet swirl ... I love the pairing of cinnamon and blueberries (I always add a pinch of cinnamon to my gf blueberry muffins), and I ramped it up in this cake with a cinnamony-sugary swirl.
    Ingredients for blueberry yogurt cake are text-labeled.

    Ingredients You Need

    I've outlined everything on the ingredients list below. Don't forget to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

    • Swirl - A combination of cinnamon and (light or dark) brown sugar.
    • Yogurt - I use full-fat plain yogurt, but you could also use low-fat yogurt.
    • Granulated sugar
    • Eggs - Large eggs at room temperature are best.
    • Dry ingredients - All-purpose flour (see gluten-free and other substitution notes lower down if needed), baking powder, fine salt.
    • Oil - I use (melted) coconut oil or vegetable oil in this recipe, and avocado oil works, too.
    • Blueberries - Fresh or frozen blueberries are fine.

    Variations

    • Add lemon zest - Rub the zest of 1 lemon into the sugar to release its oils, then continue with the recipe. This will infuse the cake with a light lemon flavor.
    • Try another fruit - I love swapping the blueberries for raspberries or chopped strawberries!
    • Add vanilla yogurt - There's no vanilla extract called for in this cake, so feel free to use vanilla yogurt if you want a little note of vanilla.
    • Swap whole grain flour - Substitute ½-1 cup of the all-purpose flour for whole grain pastry flour or spelt flour.

    Let's Make It Gluten-Free!

    Here's how to easily make this cake into a gluten-free blueberry yogurt cake: swap your favorite gluten free flour (I love using my homemade gluten free flour blend here) for the all purpose flour. You will need 210 grams (about 1 ¾ cups) of gluten-free flour, and try to let the batter rest and hydrate while the oven heats for the best results.

    A slice of blueberry yogurt cake on a plate with a fork and the cake next to it.

    How to Make Blueberry Yogurt Cake

    Here's an overview in photos of how to make this beautiful cake:

    Cinnamon and sugar mixed together in a bowl.
    whisk cinnamon and brown sugar
    Eggs and oil mixed in a bowl.
    combine eggs, sugar, yogurt, and oil
    Blueberry yogurt cake batter in a bowl.
    add dry ingredients
    Blueberries are stirred into blueberry yogurt cake batter.
    fold in blueberries
    • Prep: Preheat the oven to 350℉ and grease a bundt pan.
    • Make swirl: Whisk together the brown sugar and cinnamon in a bowl.
    • Make the batter: In a large bowl, whisk together the yogurt, sugar, eggs, and oil until well combined, then stir in the dry ingredients. Fold in the blueberries.
    A layer of cinnamon sugar added to cake batter.
    add cinnamon swirl
    Blueberry yogurt cake batter in a bundt pan.
    top with batter
    A blueberry yogurt cake in a bundt pan cools on a rack.
    cool in pan
    turn out to cool completely
    • Assemble: Add about half of the batter to the prepared pan, then sprinkle it evenly with the cinnamon-sugar mixture, and then top it with the remaining batter.
    • Bake: Place in the oven and bake for 30-40 minutes. Cool in the pan cake for 20 minutes; then turn it out of the pan to cool completely.

    Baking Tip: Grease the Pan

    I love baking this cake in a bundt pan, but bundts always take a bit more work to get right. First, grease the pan very well with softened butter, oil, or spray it with non-stick spray and lightly dust the pan with flour. This will help the cake release more easily. Then, be sure to let the cake rest 10 minutes in the bundt pan after it's baked before tipping it out onto a rack to cool.

    Blueberries are seen in a plate of blueberry yogurt cake with a fork.

    Blueberry Cake Tips

    • Try another pan. This cake can be baked in an 8 or 9-inch greased and parchment-lined cake round. You can also try it in a loaf pan. You can layer the cinnamon swirl or simply stir it into the batter.
    • Use fresh or frozen berries. Fresh berries will give a more intense flavor, but I use frozen blueberries interchangeably. No need to defrost them first!
    • Skip the swirl. For a simpler, more traditional cake, omit the cinnamon swirl! Alternatively, try it with ground ginger instead of cinnamon for a flavor twist.
    • Dairy-free: Swap non-dairy yogurt for the yogurt.
    A slice of plated blueberry yogurt cake and the cake next to it.

    Proper Storage

    • Counter - Cover the cake or transfer it to an airtight container and store it on the counter for up to 3 days.
    • Fridge - Place the cake in a sealable bag or container and store it in the fridge for up to 7 days.
    • Freezer - Cut slices and wrap them in plastic wrap, then place them in a freezer-safe bag, or wrap the whole cake in plastic then foil, and freeze it for up to 3 months. Thaw the cake overnight in the fridge before eating it.

    More Blueberry Recipes

    • Two glasses of blueberry banana smoothie on a white counter.
      Blueberry Banana Smoothie
    • A bowl of gluten free blueberry crisp with vanilla ice cream.
      Gluten Free Blueberry Crisp
    • A gluten free banana blueberry muffin on a plate.
      Gluten Free Banana Blueberry Muffins
    • A slice of gluten free blueberry bread is served on a white plate with the loaf in the background.
      Gluten Free Blueberry Bread

    If you try this blueberry recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️

    A slice of plated blueberry yogurt cake and the cake next to it.
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    Blueberry Yogurt Cake

    Nicole Spiridakis
    This luscious blueberry yogurt cake is loaded with juicy berries and a sweet cinnamon swirl. Gluten-free option included!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 275 kcal

    Ingredients
     
     

    • 1 teaspoon ground cinnamon
    • 1 tablespoon brown sugar
    • ½ cup plain full-fat yogurt
    • 1 cup granulated sugar
    • 3 large eggs
    • ½ cup coconut oil , or vegetable oil
    • 1 ½ cups all-purpose flour , or 210 grams (1 ¾ cups) gluten-free flour
    • 2 teaspoons baking powder
    • ¼ teaspoon fine sea salt
    • 1 cup blueberries , fresh or frozen

    Instructions
     

    • Preheat the oven to 350℉. Grease a bundt pan or a 9-inch cake pan and line the bottom with parchment paper.
    • In a small bowl, combine the 1 teaspoon ground cinnamon and 1 tablespoon brown sugarand set aside.
    • In a large bowl, combine the ½ cup plain full-fat yogurt, 1 cup granulated sugar, 3 large eggs, and ½ cup coconut oil, stirring and whisking until well blended. Add the 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt, mixing just to combine. Gently fold in the 1 cup blueberries.
    • Add about half of the batter to the prepared pan, then sprinkle it evenly with the cinnamon-sugar mixture, then top it with the remaining batter. Place in the oven and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. Do not overbake.
    • Cool cake in the pan on a rack for about 20 minutes; then turn it out of the pan to cool completely.

    Notes

      • Try another pan. This cake can be baked in an 8 or 9-inch greased and parchment-lined cake round. You can also try it in a loaf pan. You can layer the cinnamon swirl or simply stir it into the batter.
      • Use fresh or frozen berries. Fresh berries will give a more intense flavor, but I use frozen blueberries interchangeably. No need to defrost them first!
      • Skip the swirl. For a simpler, more traditional cake, omit the cinnamon swirl! Alternatively, try it with ground ginger instead of cinnamon for a flavor twist.
      • Dairy-free: Swap non-dairy yogurt for the yogurt.
      • Add lemon zest - Rub the zest of 1 lemon into the sugar to release its oils, then continue with the recipe. This will infuse the cake with a light lemon flavor.
        Add vanilla yogurt - There's no vanilla extract called for in this cake, so feel free to use vanilla yogurt if you want a little note of vanilla.
      • Swap whole grain flour - Substitute ½-1 cup of the all-purpose flour for whole grain pastry flour or spelt flour.
      • Try another fruit - I love swapping the blueberries for raspberries or chopped strawberries!

    Nutrition

    Calories: 275kcalCarbohydrates: 39gProtein: 3gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 152mgPotassium: 59mgFiber: 1gSugar: 23gVitamin A: 99IUVitamin C: 2mgCalcium: 76mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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