This Blueberry Cake is bursting with fresh, juicy blueberries! Naturally sweetened with maple syrup and made with creamy Greek yogurt and a hint of lemon, it’s the perfect bright and cheery dessert for spring weather. Whether you enjoy it with a scoop of ice cream, a dollop of whipped cream, or simply as is, this pretty cake is sure to win your heart!
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Before you get started / Kelley’s tips
- Use Fresh Blueberries. They hold their shape better than frozen ones and they won’t add extra moisture to the batter.
- Toss Blueberries in Flour. Don’t skip this simple step! This keeps the berries from sinking to the bottom of the cake.
- Don’t Overmix. Mix the batter until just combined to keep the cake light and fluffy. Overmixing can make the cake dense.
Ingredients
- Eggs – Act as a binder, create structure and keeps the cake soft and tender.
- Maple Syrup – I love using maple syrup for a hint of natural sweetness.
- Greek Yogurt – Makes the cake super moist and adds a little tang to balance the sweetness.
- Vanilla Extract – Deepens the flavor of the cake.
- Salt – Brings out the flavors of the other ingredients.
- Unsalted Butter – Gives the cake a rich flavor and helps create a soft, melt-in-your-mouth texture.
- Blueberries – Sweet and juicy—fresh blueberries are such a fun addition! I love how they burst when you take a bite!
- Baking Powder + Baking Soda – Makes the cake light and fluffy.
- Lemon Juice & Lemon Zest – Adds brightness, a fresh pop of citrus and balances the sweetness.
- Flour – Gives the cake structure. It’s also used for tossing the blueberries to prevent them from sinking to the bottom of the cake.
How to Make Blueberry Cake
- Preheat Oven and Prepare Pan: Preheat oven to 350 degrees. Line a spring form pan with parchment paper then grease with non stick cooking spray.
- Toss Blueberries in 1 tablespoon of flour and set aside.
- Combine Dry Ingredients: In a large bowl, combine flour, baking soda, baking powder, salt, and lemon zest.
- Whisk Wet Ingredients: In medium bowl, add yogurt, eggs, maple syrup, melted butter, vanilla, and lemon juice. Whisk to combine.
- Mix Ingredients: Add the wet ingredients to the dry ingredients. Mix until almost combined then fold in 2 cups of blueberries. (Do not over-mix. It’s ok if there are still streaks of flour in the batter).
- Bake the Cake: Transfer the batter to the prepared pan. Top with the remaining 1 cup of blueberries. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean.
- Cool and Serve: Allow the cake to cool for an 20 minutes before removing the springform pan. Let it cool completely before dusting with powdered sugar. Slice, serve and enjoy with ice cream, whipped cream or as it!
Looking for more blueberry recipes? Try my Blueberry Scones, Blueberry Crumb Bars, and Southern Blueberry Cobbler.
Recipe
Blueberry Cake
This Blueberry Cake is bursting with fresh, juicy blueberries! Naturally sweetened with maple syrup and made with creamy Greek yogurt and a hint of lemon, it's the perfect bright and cheery dessert for spring weather. Whether you enjoy it with a scoop of ice cream, a dollop of whipped cream, or simply as is, this pretty cake is sure to win your heart!
Email this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
- 2 eggs
- 1/2 cup maple syrup
- 1 cup greek yogurt
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 3 cups blueberries
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 2 cups flour , plus 1 tbsp to toss blueberries
Instructions
- Preheat oven to 350 degrees. Line a spring form pan with parchment paper then grease with non stick cooking spray.
- Toss blueberries in 1 tbsp of flour and set aside.
- In a large bowl, combine flour, baking soda, baking powder, salt, and lemon zest.
- In medium bowl, add yogurt, eggs, maple syrup, melted butter, vanilla, and lemon juice. Whisk to combine.
- Add the wet ingredients to the dry ingredients. Mix until almost combined then fold in 2 cups of blueberries. (Do not over-mix. It's ok if there are still streaks of flour in the batter).
- Transfer the batter to the prepared pan. Top with the remaining 1 cup of blueberries.Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean.
- Allow the cake to cool for an 20 minutes before removing the springform pan. Let it cool completely before dusting with powdered sugar.Slice, serve and enjoy with ice cream, whipped cream or as it!
Nutrition Information
Calories: 338kcalCarbohydrates: 47gProtein: 8gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 73mgSodium: 312mgPotassium: 231mgFiber: 2gSugar: 19gVitamin A: 445IUVitamin C: 7mgCalcium: 90mgIron: 2mg
Did You Make This?
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