Gluten Free Blueberry Yogurt Cake

What You'll Love

My youngest and I created this cake on a rainy, early spring afternoon, and it has become a family favorite recipe. It's almost a one-bowl cake and doesn't need a mixer, which is always a bonus. Here are some more highlights:

• Blueberries! Lots of juicy blueberries infuse this cake with fruit flavor. Easily made with either fresh or frozen berries.
• Not overly sweet. There's just 1 cup of sugar in the batter, which means the cake is not overly sweet (though feel free to add more if you wish!).
• The cinnamon swirl. I love the pairing of cinnamon and blueberries (I always add a pinch of cinnamon to my gluten free blueberry muffins), and I ramped it up in this cake by adding a sweet mix of cinnamon and brown sugar.

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Swirl - A combination of ground 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.
• Gluten free flour - Your choice of gluten free 1:1 flour or my blend.
• Baking powder
• Salt - Use fine sea salt or table 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, with no need to defrost frozen berries first.

Variation Ideas

• Add citrus zest - First, rub the zest of 1 lemon or 1 orange into the sugar to release its oils, then continue with the recipe.
• 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.

Tips & Recipe Notes

• Can I use 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. Lots of options!
• 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! For smaller pops of blueberry, use wild berries, which are a tad smaller.
• Skip the swirl. For a simpler, more traditional cake, omit the cinnamon swirl!
• Another spice. Swap the cinnamon for ground ginger or cardamom instead of cinnamon for a flavor twist.
• Dairy-free: Swap non-dairy yogurt for the yogurt.
• Try other additions. Use this gluten free yogurt cake as a base for chocolate chips, other fruit or berries, or nuts.

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 wrap, then foil, and freeze it for up to 3 months. Thaw the cake overnight in the fridge before eating it.