Best Blueberry Yogurt Cake Recipes

BLUEBERRY YOGURT POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.
• Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.

BRENDA'S BEST BLUEBERRY YOGURT POUND CAKE

Steps:

• In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy (about 5-8 minutes).
• Beat in eggs, one at a time.
• In a second bowl sift together flour, baking soda and salt.
• In a third bowl mix together yogurt, orange juice and rind.
• Alternately add dry and wet mixture to the creamed mixture, making 3 additions of dry and 2 of wet.
• Stir in blueberries.
• Pour batter into well greased and floured 9" or 10" tube or Bundt pan.
• Tap pan lightly to release air bubbles and smooth top.
• Bake at 350F for 60-70 minutes or until knife comes out clean.
• Let cool for 15 minutes in pan, the remove and cool on rack.
• Before serving, sieve icing sugar over top.

LEMON YOGURT CAKE WITH BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

BLUEBERRY YOGURT CAKE

Steps:

• preheat oven to 350.
• grease and flour a bundt pan.
• toss berries with 1 tbsp flour.
• mix flour, baking powder and salt together, set aside.
• in a large bowl beat butter, beat in sugar and vanilla until creamy.
• add egg whites, beat in, beat in flour mixture, alternating with yogurt.
• fold in berries, pour into bundt pan.
• bake for 45-50 minutes until toothpick comes out clean.
• cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
• when totally cooled stir together glaze ingredients and drizzle over cake.

BLUEBERRY YOGURT POUND CAKE

Steps:

• Preheat oven to 350°F In large bowl, cream butter until fluffy. Beat in sugar until mixture is light and fluffy, 5 to 8 minutes. Beat in eggs one at a time. Stir or sift together flour, baking soda and salt; mix in berries. In separate bowl, stir together yogurt, orange juice and rind. Mix 1/3 of the dry ingredients into batter; add half of the yogurt mixture. Stir in another third of the dry ingredients, then remaining yogurt mixture and dry ingredients. Pour into well-greased and floured deep 9 or 10 inch tube or bundt pan; smooth top and tap pan lightly on work surface to remove air bubbles. Bake for 60 to 70 minutes or until tester inserted in centre comes out clean and cake is well-risen. Let cool for 15 minutes. Dust with icing sugar.

BLUEBERRY ORANGE YOGURT CAKE

Steps:

• Preheat oven to 350°F.
• Coat loaf pan with non-stick cooking spray.
• Whisk together dry ingredients.
• Cream butter until light.
• Beat in sugars.
• Add vanilla and eggs, one at a time, beating until light.
• Add dry ingredients to butter mixture, alternating with yogurt in three additions.
• Stir in blueberries and zest.
• Pour into prepared pan and bake one hour, until toothpick inserted in center comes out clean.

BLUEBERRY YOGURT CAKE WITH LEMON GLAZE

Steps:

• To make cake: Preheat oven to 350°F Grease and flour 9x5 inch loaf pan.
• Sift together 1 cup plus 3 tablespoons flour, cornmeal, baking powder, and salt in bowl.
• Beat brown sugar; oil; Cointreau, if using; and vanilla in separate bowl with electric mixer until smooth. Beat in eggs.
• Alternately add flour mixture and yogurt to egg mixture until combined.
• Toss blueberries with remaining 1 tablespoon flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
• To make glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 tablespoon water.
• Unmold cake, and poke top all over with wooden skewer. Brush cake with glaze. Cool completely before serving.

BLUEBERRY YOGURT CAKE

Steps:

• 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 stir in blueberries.
• In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. 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 45 minutes.