Description
Blueberry Yogurt Morning Cake is a moist, tender cake perfect for breakfast or brunch. Bursting with fresh blueberries and flavored with almond extract, it’s lightly sweetened and easy to make.
Ingredients
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- 1/2 cup butter, softened, plus more for the pan
- 1 cup sugar, plus 2 tablespoons for the berries
- 3 eggs
- 1 1/2 cups plain yogurt
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups blueberries, fresh, washed and drained
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Toss the blueberries with 2 tablespoons of sugar and set aside.
- In a large bowl, cream together the softened butter and 1 cup sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the yogurt and almond extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the sugared blueberries gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
- Use fresh, ripe blueberries for the best flavor.
- Yogurt keeps the cake moist; Greek yogurt can be used for extra creaminess.
- Optional: sprinkle a little powdered sugar on top before serving.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 19 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg