One Sunday morning, I found myself staring at a tub of Greek yogurt and a handful of blueberries that were begging to be used. Rather than make my usual smoothie, I decided to bake something comforting and light, and that’s how this Fluffy Blueberry Greek Yogurt Cake Recipe was born.
Unlike the denser cakes I’ve made before, this version is cloud-like in texture and bursting with juicy berries. I even swapped in honey for sugar for a wholesome twist.
What Makes This Recipe Special
This Fluffy Blueberry Greek Yogurt Cake stands out for its airy texture, achieved with whipped egg whites, and its use of creamy Greek yogurt for richness without heaviness. A touch of lemon zest enhances the blueberry flavor beautifully.
Equipment List:
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- 9-inch round cake pan
- Rubber spatula
- Microplane or zester
- Oven
- Cooling rack
- Parchment paper
Ingredients List:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs, separated
- ½ cup honey (or substitute with maple syrup)
- ½ cup Greek yogurt (full-fat preferred)
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries (or frozen, unthawed)
- 1 tbsp flour (for coating blueberries)
Substitution Tips:
You can use spelt flour for a more wholesome version, and coconut oil in place of vegetable oil if preferred.
Step-by-Step Guide
Step 01:
Line the bottom of your 9-inch cake pan with parchment and lightly grease the sides. This ensures easy release and perfect shape.
Step 02:
Place the egg whites in a medium bowl and the yolks in a larger bowl. Beat the whites until soft peaks form and set aside. This gives the cake its fluffy texture.
Step 03:
In the large bowl with yolks, whisk in the honey, Greek yogurt, oil, vanilla extract, and lemon zest. Stir until smooth and creamy.
Step 04:
In a separate bowl, mix flour, baking powder, baking soda, and salt. Slowly add this to the wet mixture, stirring until just combined. Don’t overmix — it keeps the cake tender.
Step 05:
Gently fold in one-third of the egg whites to lighten the batter, then fold in the rest. Be careful not to deflate the mixture.
Step 06:
Toss the blueberries in 1 tablespoon of flour to prevent them from sinking to the bottom. Then fold them into the batter gently.
Step 07:
Pour the batter into the prepared pan, spreading it evenly. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Step 08:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or chilled.
Chef’s Tips:
- Use full-fat Greek yogurt for richness and better moisture retention.
- Don’t skip coating blueberries in flour — it keeps them evenly distributed.
- Whip egg whites just until soft peaks form, not stiff, for a tender texture.
- Let the cake cool before slicing to avoid crumbling.
- Add a sprinkle of powdered sugar for a rustic look before serving.
Sides & Pairings Suggestions
This Fluffy Blueberry Greek Yogurt Cake Recipe shines on its own, but these pairings elevate it into a perfect brunch or teatime spread:
- Adds creaminess and enhances the fruity flavor.
- Complements the zest in the cake with its citrusy notes.
- Mix Greek yogurt with honey and lemon juice for a tangy topping.
- Keeps the dessert light and refreshing.
- Refreshing and balances the richness of the cake.
Store & Leftovers
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap individual slices in cling wrap and freeze them for up to one month.
Leftover slices can be reheated in the microwave or oven. Or, turn them into a layered dessert with whipped cream and berries for a fancy trifle.
Nutritional Breakdown (Per Serving)
- Calories: 220
- Carbohydrates: 28g
- Protein: 5g
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Sodium: 140mg
- Sugar: 15g
- Fiber: 1g
Encouragement to Share
If you enjoyed this Fluffy Blueberry Greek Yogurt Cake Recipe, don’t forget to share your delicious creation on Instagram or Pinterest! Tag me or drop a comment below with how it turned out for you. Baking is even sweeter when we share it with others!
Fluffy Blueberry Greek Yogurt Cake Recipe
Equipment
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- 9-inch round cake pan
- Rubber spatula
- Microplane or zester
- Oven
- Cooling rack
- Parchment paper
Ingredients
- All-purpose flour 1 cup
- Baking powder 1 tsp
- Baking soda ½ tsp
- Salt ¼ tsp
- Large eggs separated 2
- Honey or substitute with maple syrup ½ cup
- Greek yogurt full-fat preferred ½ cup
- Vegetable oil ¼ cup
- Vanilla extract 1 tsp
- Zest of 1 lemon
- Fresh blueberries or frozen, unthawed 1 cup
- Flour for coating blueberries 1 tbsp
Instructions
- Line the bottom of your 9-inch cake pan with parchment and lightly grease the sides. This ensures easy release and perfect shape.
- Place the egg whites in a medium bowl and the yolks in a larger bowl. Beat the whites until soft peaks form and set aside. This gives the cake its fluffy texture.
- In the large bowl with yolks, whisk in the honey, Greek yogurt, oil, vanilla extract, and lemon zest. Stir until smooth and creamy.
- In a separate bowl, mix flour, baking powder, baking soda, and salt. Slowly add this to the wet mixture, stirring until just combined. Don’t overmix — it keeps the cake tender.
- Gently fold in one-third of the egg whites to lighten the batter, then fold in the rest. Be careful not to deflate the mixture.
- Toss the blueberries in 1 tablespoon of flour to prevent them from sinking to the bottom. Then fold them into the batter gently.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or chilled.
