Blueberry Yogurt Cake

Blueberry Yogurt Cake

Still looking for recipes to use up all the wild blueberries piling up at the market? Look no further. The basic recipe for the French yogurt cake can be adapted in a million different ways (we’re doing a fantastic variation in our cook book) or can be left quite plain with a citrus-glaze. Maybe you’ll remember this orange one I made way back? The cake is a perfect foil for sweet blueberries as it’s quite subtle in and of itself – and so easy to make. Two bowls!

Yogurt cake is said to be one of the first things French kids learn to bake and in fact use the empty yogurt containers to measure out the rest of the ingredients. French readers, is it true? I use Greek yogurt because that’s the kind of plain yogurt that is always in my fridge but of course you could use any plain yogurt. My kids love this cake, which if you know my kids, isn’t say a lot. They have big time sweet teeth. Julian’s taken to just admitting, “I love sugar. Lum.” Yeah. But other, more objective, less addicted people also like it a lot. It would be a nice thing to serve at a brunch – not too sweet, super summery.



Blueberry Yogurt Cake


  • 2 cups fresh blueberries
  • 2 tsp lemon zest
  • 1 1/4 cup sugar
  • 3 eggs
  • 1 cup Greek yogurt
  • 1/2 tsp vanilla
  • 2 tsp baking powder
  • 1 1/2 cup spelt flour
  • 1/2 cup vegetable oil


Preheat your oven to 350 degrees.

In a large bowl, toss washed berries with 1 tsp of lemon and 1/4 cup of sugar and set aside.

Pour 1 cup of sugar into another large-ish bowl.

Add the other 1 tsp of zest and use your finger tips to rub the zest into the sugar.

Add the eggs, yogurt and vanilla to the sugar and blend well.

Now add the flour and baking powder right on top of this mixture.

Then stir in the oil and you're almost done.

Prepare a 9 inch round pan by lightly greasing it, then laying a circle of parchment paper down and then giving it a light greasing, too.

Pour in your batter and give it a little shimmy so it spreads out evenly.

Gently pour your blueberries evenly across the top. Some will sink a bit but don't worry.

Bake for 50 to 60 minutes.

Use a toothpick to check doneness. Serve plain or with a little bit of whipped cream.

If someone really wanted to eat this for breakfast the world would not stop turning. Just saying.





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  1. Laura
    August 16, 08:40 Reply

    I posted a cake today too … but I think I like yours much, much better! Will be trying this very soon!

  2. elanamatic
    August 16, 14:27 Reply

    might have to make this tonight as have an abundance of yogurt and bluberries at the moment! thanks 🙂

  3. Ceri Marsh
    August 16, 14:30 Reply

    Laura – I thought the cake you posted today looked great! And so easy. Think it would work in a regular pan – I don’t have a bundt pan.

    And Elana – let me know if your girls like it.


  4. irene
    August 18, 12:09 Reply

    Hi Ceri

    Are you guys auditioning for CBC’s Best Recipes Ever? They’re looking for a new host…


  5. Ceri
    August 18, 12:20 Reply

    Aren’t you sweet? A couple of friends on our Twitter feed asked the same question! We did hear about that…

  6. Sandy Hunter
    August 26, 19:13 Reply

    Giving this a try with saskatoons and raspberries. I also replaced half the oil with apple sauce. Crossing my fingers that it’ll turn out!

  7. Sandy Hunter
    August 26, 23:02 Reply

    The cake is great! I think the raspberries are a little too juicy (or big) on the cake and we didn’t get it to cook through in the middle despite adding about 20 more minutes. (But it could be my oven and we also have altitude issues.) Next time, and there will definitely be a next time, we’ll do more saskatoons and fewer raspberries. Or, of course, use blueberries as the recipe calls for.

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