One Bowl Blueberry Yogurt Cake
Moist, fruity, and easy to make—this blueberry yogurt cake is the perfect everyday summer dessert. With fresh or frozen blueberries and no mixer required, this one-bowl cake is a breeze to throw together, yet beautiful enough to serve to guests.
This was one of those “what’s-in-the-fridge” bakes that turned into a family favorite. I had extra yogurt, a handful of blueberries, and no time to fuss. So, I threw it all in a bowl—and the result was better than I expected.
While I’ve baked a lot of impressive cakes for clients in my cake decorating days, it’s these easy one-bowl cakes I turn to most at home. This one in particular is special to me because my daughter always asks for “the blueberry yogurt one” when berries are in season. It’s simple, honest, and full of flavor—everything a summer cake should be.
💙 Why You’ll Love This Easy Blueberry Cake
- One bowl, no mixer – Less mess, fewer dishes, no stress.
- Moist and tender – Thanks to yogurt and oil, it stays soft for days.
- Fresh or frozen berries – Works with whatever you’ve got on hand.
- Perfect for any occasion – From picnics and brunches to tea time and quiet mornings at home.
Ingredients and Substitutes
- All-purpose flour – Gives the cake structure. You can swap ¼ cup with almond flour for extra softness.
- Baking powder & baking soda – A combination gives the perfect lift and soft crumb.
- Salt – Just a touch enhances flavor.
- Sugar – White sugar keeps the crumb light, but you can swap up to ¼ cup with brown sugar for deeper flavor.
- Eggs – Provide structure and richness. Use large eggs at room temperature.
- Oil – A neutral oil, such as canola or sunflower, helps keep it moist. Melted butter works too, but changes the texture slightly.
- Yogurt – Adds moisture and tang. Use Greek or regular plain yogurt. Sour cream is a fine substitute.
- Vanilla extract – Adds depth and warmth.
- Blueberries – Fresh or frozen, both work. Don’t thaw frozen berries—just toss in flour before adding.
Step-by-step: Blueberry Yogurt Cake
- Preheat oven to 175°C / 350°F. Grease and line a 9-inch round cake pan with parchment paper.
- Toss the blueberries in 1 tbsp flour and set aside. This helps prevent them from sinking in the batter.
- Mix wet ingredients: In a large mixing bowl, whisk together the sugar, eggs, oil, yogurt, and vanilla extract until smooth and well combined.
- Add dry ingredients: Sift in the flour, baking powder, baking soda, and salt. Gently fold to combine—do not overmix.
- Fold in the blueberries (reserving a few for the top). Gently mix them into the batter.
- Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle a few reserved blueberries over the surface. Bake for 40–45 minutes or until a skewer inserted in the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar with milk or lemon juice to make a smooth glaze. Drizzle over the slightly warm cake.
- Decorate: Add a few fresh blueberries on top before the glaze sets. Slice and serve!
Tips for Success
- Don’t overmix the batter, or the cake may be dense.
- Use room temperature yogurt and eggs for better blending.
- Toss berries in flour to prevent them from sinking to the bottom.
- For an extra citrus zing, add ½ teaspoon of lemon zest to the batter.
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Frequently asked questions
Can I use frozen blueberries?
Yes, just toss them in flour and add them directly to the batter without thawing.
Can I make this into muffins?
Yes! Divide the batter between 12 muffin cups and bake for 20–22 minutes.
How should I store it?
Keep at room temperature in an airtight container for up to 2 days or refrigerate for 4–5 days.
One-Bowl Blueberry Yogurt Cake (with Sugar Glaze)
Moist, fruity, and easy to make—this blueberry yogurt cake is the perfect everyday summer dessert. With fresh or frozen blueberries and no mixer required, this one-bowl cake is a breeze to throw together, yet beautiful enough to serve to guests.
Video
Ingredients
Cake batter
- 250 g (2 cups) All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 150 g (¾ cups) Sugar
- 3 large Eggs
- 120 ml (½ cup) Neutral oil (e.g. canola or sunflower)
- 120 g (½ cup) Plain yogurt
- 1 tsp Vanilla extract
- 200 g (1½ cups) Blueberries (fresh or frozen) with 1 tbsp flour
Sugar Glaze:
- 60 g (¼ cup) Powdered sugar (icing sugar)
- 1 – 2 tbsp Whole milk or lemon juice (adjust for consistency)
- Extra fresh blueberries for topping optional
Method
- Oven & Pan: Preheat oven to 175°C / 350°F. Grease and line a 9-inch round cake pan with parchment paper.
- Mix wet ingredients: In a large mixing bowl, whisk together the sugar, eggs, oil, yogurt, and vanilla extract until smooth and well combined.150 g Sugar, 3 large Eggs, 120 ml Neutral oil, 120 g Plain yogurt, 1 tsp Vanilla extract
- Add dry ingredients: Sift in the flour, baking powder, baking soda, and salt. Gently fold to combine—do not overmix.250 g All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Add blueberries: Toss the blueberries in 1 tbsp flour and set aside. This helps prevent them from sinking in the batter. Gently mix them into the batter.200 g Blueberries (fresh or frozen)
- Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle a few reserved blueberries over the surface. Bake for 40–45 minutes or until a skewer inserted in the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar with milk or lemon juice to make a smooth glaze. Drizzle over the slightly warm cake.60 g Powdered sugar, 1 – 2 tbsp Whole milk or lemon juice
- Decorate: Add a few fresh blueberries on top before the glaze sets. Slice and serve!Extra fresh blueberries for topping
- Storage: Store at room temperature for up to 2 days or refrigerate for 4–5 days in an airtight container. Can be frozen (without glaze) for up to 2 months. Thaw, glaze, and serve.
Notes
Tips for Success
- Don’t overmix the batter, or the cake may be dense.
- Use room temperature yogurt and eggs for better blending.
- Toss berries in flour to prevent them from sinking to the bottom.
- For an extra citrus zing, add ½ teaspoon of lemon zest to the batter.
Equipment you will need
Nutrition
Tried this recipe?
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Hi Veena,
Do you suggest any egg replacement? If so, can you give me the proportion that works better?
Hi Padma, I haven’t tested this recipe without eggs, so I can’t guarantee the exact same results. The eggs help give the cake structure and softness. If you’d like to experiment, you can try replacing each egg with ¼ cup (60 g) plain yogurt or unsweetened applesauce, but keep in mind the texture may be slightly more dense and delicate. I’d love to hear how it turns out if you give it a try. 😊
Such an easy cake to throw together! I used fresh blueberries — do you think frozen would work the same?
So glad you enjoyed it! Yes, frozen blueberries work too — just add them straight from frozen so they don’t bleed too much into the batter.