Looking for a simple dessert made from common ingredients that you can make without any complicated techniques? This no-bake blueberry yogurt cake is exactly the kind of recipe that you’ll love the first time you bake it. All you need is a bowl, a whisk, and a few basic ingredients.
The combination of juicy blueberries, slightly sour Greek yogurt, and lemon juice creates a perfectly balanced flavor. The cake is soft, light, and yet rich enough – perfect with coffee, for a weekend breakfast, or as a homemade dessert for guests.
It disappears lukewarm at home.
Why try blueberry yogurt cake?
✔ no mixer
✔ simple ingredients
✔ soft texture
✔ fresh taste
✔ suitable for breakfast and dessert
At a time when we are returning to home baking from quality ingredients, this cake is a beautiful example of how simplicity works.
📝 Recipe overview
Preparation time: 15 minutes
Baking time: 45–50 minutes
Shape: round 22 cm (cake)
Difficulty: easy
🛒 Ingredients
250 g plain flour + 1 extra tablespoon
1 tablespoon baking powder (approx. 12 g)
250 g caster sugar
115 g melted butter
240 g Greek yoghurt
60 ml lemon juice
3 eggs
400 g fresh blueberries
Icing sugar for sprinkling (optional)
👩🍳 Step-by-step procedure
1️⃣ Preparing the mold
Preheat the oven to 170 °C. Line a cake tin with baking paper and lightly grease the sides with butter.
2️⃣ Blueberries
Rinse the blueberries, dry them and mix them with 1 tablespoon of flour. This step will prevent them from sinking to the bottom of the batter.
3️⃣ Dough base
In a bowl, beat the eggs and sugar until light and fluffy (a hand whisk will suffice).
Add the melted butter, yoghurt and lemon juice. Mix.
4️⃣ Dry ingredients
Mix the flour with the baking powder and gradually fold it into the batter. Mix just until combined – do not beat.
5️⃣ Add the blueberries
Carefully fold in most of the blueberries, reserving some for decoration.
6️⃣ Bake
Pour the batter into the tin, scatter the rest of the blueberries on top.
Bake for 45-50 minutes, until the top is golden brown and a skewer inserted into the centre comes out clean.
Let cool and sprinkle with powdered sugar to taste.
🍰 How to serve blueberry yogurt cake
for breakfast with coffee or tea
as a light dessert after lunch
for a weekend brunch
with a spoonful of sour cream or Greek yoghurt
It also tastes great the next day, when the flavours meld even more.
💡 Tips for perfect results
Lemon zest
Add a little grated lemon zest for a more intense aroma.
Vanilla
A few drops of vanilla extract will give a more delicate flavour.
Frozen blueberries
Can also be used frozen – add them directly to the batter without defrosting.
Storage
In a sealed container at room temperature for 3 days, in the fridge for up to a week.
❓ Frequently Asked Questions
Can I use plain yogurt instead of Greek yogurt?
Yes, but the dough will be a little less dense.
Can the amount of sugar be reduced?
Yes, you can reduce about 30–50 g according to taste.
Is it possible to prepare the cake in advance?
Yes, you can do it a day in advance – it will remain beautifully soft.
🫐 Home baking that makes sense
Blueberry yogurt cake without a mixer is proof that a delicious dessert does not have to be complicated. It combines fresh ingredients, a simple process and a taste that will appeal to both children and adults.
Try it and discover the joy of honest home baking.
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