Why You’ll Love This Recipe

This wild blueberries yogurt cake is the perfect blend of healthy and indulgent. The wild blueberries add antioxidants and vibrant color, while the yogurt provides moisture and a slight tang to the cake. It’s not overly sweet but just the right amount of sweetness, making it a satisfying dessert without being too rich. The combination of ingredients ensures that the cake is soft, fluffy, and perfectly textured. Plus, you can easily customize it by adding a glaze or powdered sugar for extra sweetness or enjoying it as-is for a lighter treat.

Ingredients

1 cup wild blueberries (fresh or frozen)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain yogurt (preferably Greek yogurt)
1/2 cup vegetable oil or melted butter
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (optional, for added freshness)
1 tablespoon lemon juice (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the yogurt, oil (or melted butter), sugar, eggs, vanilla extract, lemon zest, and lemon juice (if using). Mix until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
Gently fold in the wild blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them to prevent the color from bleeding into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled, you can dust it with powdered sugar or drizzle with a simple glaze if desired. To make a glaze, mix powdered sugar with a little lemon juice or milk until smooth.

Servings and timing

Servings: 8-10 slices
Prep time: 10 minutes
Bake time: 30-35 minutes

Variations

Blueberry Yogurt Muffins: Make individual muffins by dividing the batter into a muffin tin. Bake for 20-25 minutes or until a toothpick comes out clean.
Citrus Twist: Add orange zest or a splash of orange juice to the batter for a citrusy twist.
Blueberry Swirl Cake: For an extra burst of blueberry flavor, swirl in blueberry jam or puree before baking.
Vegan Version: Substitute eggs with flax eggs or chia eggs, use dairy-free yogurt, and swap the butter with coconut oil or vegetable oil to make this cake vegan-friendly.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days.
Freezing: This cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature or microwave individual slices for a few seconds to enjoy.

FAQs

1. Can I use regular blueberries instead of wild blueberries?

Yes, you can use regular blueberries instead of wild blueberries. Wild blueberries tend to be smaller and more flavorful, but regular blueberries will work just as well.

2. Can I make this cake without yogurt?

Yogurt provides moisture and tanginess, but you can substitute it with sour cream, buttermilk, or even a dairy-free alternative like coconut yogurt for a similar effect.

3. Can I use a different type of oil for this recipe?

Yes, you can use any mild-flavored oil, such as vegetable oil or canola oil. You can also substitute with melted butter for a richer flavor.

4. How can I make the cake more flavorful?

Add spices like cinnamon or nutmeg, or use different citrus zest such as orange or lime for an added depth of flavor.

5. How can I prevent the blueberries from sinking to the bottom of the cake?

Toss the blueberries in a little flour before folding them into the batter. This will help them stay suspended throughout the cake rather than sinking to the bottom.

6. Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just be sure not to thaw them beforehand, as this can cause the color to bleed into the batter.

7. Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. It stays fresh for a few days at room temperature, or you can refrigerate it for up to 5 days.

8. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a flour blend that is designed for baking to get the best results.

9. Can I make this cake in a different pan size?

Yes, you can use a different pan size, but you may need to adjust the baking time. A larger or smaller pan may require more or less time to bake.

10. Can I add frosting to this cake?

While this cake is delicious on its own, you can add a simple frosting like cream cheese frosting, whipped cream, or a lemon glaze for extra indulgence.

Conclusion

Wild blueberries yogurt cake is a delightful and simple dessert that combines fresh fruit, tangy yogurt, and a soft, fluffy texture. It’s a versatile recipe that you can enjoy on its own or with your favorite toppings. Whether you’re serving it for a special occasion or as a treat for yourself, this cake is sure to impress with its natural sweetness and balanced flavor. Perfect for any season, this cake is an easy way to enjoy the goodness of wild blueberries in a homemade dessert.