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Blueberry yogurt cake

Blueberry Yogurt Cake

5 from 1 vote
This is your new favorite afternoon snacking cake -- a luscious blueberry yogurt cake that's loaded with blueberries.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 146
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon ground cinnamon
  • 1 tablespoon brown sugar, light or dark
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • ½ cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1 cup fresh or frozen blueberries
  • 1 large egg
  • 1 cup plain whole milk yogurt
  • 3 tablespoons coconut oil, melted

Method
 

  1. Heat oven to 400°F. Grease a small size bundt pan with butter and dust with flour.
  2. In a small bowl whisk together the cinnamon and brown sugar.
  3. In a medium bowl, whisk together the flours, sugar, baking powder and salt. Gently stir in the blueberries. In a large bowl, whisk together the egg, yogurt, and coconut oil until thoroughly combined.
  4. Stir the flour-blueberry mixture into the yogurt mixture and stir until just combined. Pour one half of the batter into the bundt pan, sprinkle the cinnamon-brown sugar mixture evenly across it, then top with the remaining batter.
  5. Place pan in the oven and bake for 30-35 minutes, checking after 30 minutes, until a tester inserted in the cake comes out clean.
  6. Remove cake from oven and transfer to a wire rack; let stand in cake pan for 10 minutes then then gently turn out onto the rack to finish cooling completely. Cake can be stored in the fridge, well wrapped, for 3 days.

Notes

  • Try 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.
  • 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!
  • Skip the swirl. For a simpler, more traditional cake, omit the cinnamon swirl! Alternatively, try it with ground ginger instead of cinnamon for a flavor twist.
  • Dairy-free: Swap non-dairy yogurt for the yogurt.