One-Bowl Blueberry Yogurt Cake (with Sugar Glaze)
Calories: 17
Adjust Servings Here: 9 servings
Description
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.
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
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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