Gluten Free Blueberry Yogurt Cake
This luscious blueberry yogurt cake is loaded with juicy berries and a sweet cinnamon swirl.
Servings: 10 servings
Calories: 282kcal
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 melted, or canola oil
- 1 ¾ cups gluten free flour (210 grams)
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 cup blueberries , fresh or frozen
Instructions
- 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 sugar and 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 ¾ cups gluten free 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, and then top it with the remaining batter.
- Preheat the oven to 350℉ and rest the batter while it heats. Then, place in the oven and bake for 35-45 minutes until a toothpick inserted into the center comes out clean. Do not overbake.
- Cool the cake in the pan on a rack for about 20 minutes; then gently turn it out of the pan to cool completely.
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.
Nutrition
Calories: 282kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 152mg | Potassium: 39mg | Fiber: 3g | Sugar: 24g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg