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Blueberry Yogurt Cake

A deliciously moist and fluffy cake bursting with blueberries, perfect for breakfast, dessert, or a snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup plain yogurt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 9-inch round cake pan
  • Oven
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter or cooking spray.
  3. In a large mixing bowl, whisk the yogurt, sugar, and vegetable oil until well combined.
  4. Beat in the eggs one at a time, mixing thoroughly after each addition.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gently fold the dry ingredients into the wet mixture until just combined.
  7. Gently fold in the blueberries and vanilla extract.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack.

Notes

This cake is great for breakfast, dessert, or a snack. Serve with whipped cream for extra indulgence.