Here’s a simple and delicious recipe for an Apple & Blueberry Yogurt Cake that’s moist, fruity, and lightly sweet—perfect for breakfast, snack, or dessert:
Ingredients (8–10 servings)
- 1 large apple, peeled, cored, and diced
- 1 cup fresh or frozen blueberries
- 1 cup plain yogurt (or Greek yogurt for thicker texture)
- ¾ cup sugar (adjust to taste)
- ⅓ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Optional: ½ tsp cinnamon or nutmeg for extra warmth
Instructions
- Preheat oven & prep pan
- Preheat oven to 350°F (175°C).
- Grease a 9-inch (23 cm) round cake pan or line with parchment paper.
- Mix wet ingredients
- In a large bowl, whisk together yogurt, sugar, eggs, oil, and vanilla until smooth.
- Combine dry ingredients
- In another bowl, sift together flour, baking powder, baking soda, salt, and optional spices.
- Fold wet and dry together
- Gradually mix the dry ingredients into the wet ingredients until just combined (don’t overmix).
- Add fruit
- Gently fold in diced apple and blueberries.
- Bake
- Pour batter into prepared pan.
- Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional: dust with powdered sugar or drizzle with a light glaze.
💡 Tips:
- Toss blueberries in a teaspoon of flour before folding in to prevent them from sinking.
- For extra flavor, sprinkle chopped nuts on top before baking.
This cake is wonderfully moist thanks to the yogurt, and the apples add natural sweetness while the blueberries give bursts of tangy flavor.
If you want, I can also give you a quick one-bowl version that’s even simpler and perfect for a busy morning. Do you want me to do that?
