Fluffy Blueberry Greek Yogurt Cake Recipe
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.
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.