Description:
Soft, moist, and full of fruity goodness — this Apple & Blueberry Yogurt Cake is the perfect blend of tart blueberries and sweet apples in a light, fluffy yogurt base. The Greek yogurt keeps it incredibly tender and gives a slight tang that balances the sweetness beautifully. Perfect for breakfast, brunch, or dessert with a cup of coffee or tea!
Ingredients
1 cup plain Greek yogurt
3 large eggs
¾ cup granulated sugar
½ cup vegetable oil
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 apple, peeled and diced (or thinly sliced)
1 cup fresh or frozen blueberries
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar, for dusting (optional)
Instructions
Step 1: Prepare the Batter
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round baking pan with parchment paper.
- In a large bowl, whisk together yogurt, eggs, sugar, oil, and vanilla extract until smooth and creamy.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry mixture into the wet mixture and stir gently until just combined — do not overmix.
Step 2: Add the Fruits
- Gently fold in the apple pieces and blueberries (reserve a few for topping).
- Pour the batter into the prepared pan and smooth the top.
- Scatter the remaining fruit on top for a pretty finish.
Step 3: Bake the Cake
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired. Serving Tip:
Serve warm or chilled, with a dollop of Greek yogurt or a drizzle of honey for an extra touch of indulgence.