Blueberry Yogurt Cake

ImageGoodness this is perfect.  I know it’s not the weekend any more but I think you should treat yourself to this tasty cake this week.  It’s more of a breakfast cake but that didn’t stop me from eating two slices after dinner this weekend.  It’s so fluffy and delicious.  I may have to make it again this week…and the next and the next.Image

Blueberry Yogurt Cake

Adapted from Shutterbean

Serves 6-8


1/2 cup plus 2 tablespoons butter (at room temp)

1/2 cup sugar

2 large eggs

1 tsp vanilla extract

1 1/4 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup plain low fat yogurt

1 cup fresh blueberries

1/2 cup light brown sugar

1 tsp cinnamon

1/2 tsp nutmeg


Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix.  Gently fold in blueberries.

In a small bowl, stir together the brown sugar, cinnamon, and nutmeg. Pour half the cake batter into a buttered and floured 8-inch square baking pan (I only had a round pan when I made it). Sprinkle with half the brown sugar mixture and top with the remaining batter.

Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 30-40 minutes.

ImageWith love,



2 thoughts on “Blueberry Yogurt Cake

  1. susan says:

    Ummmm…where is the yogurt? 🙂

    Aunt Susan

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