Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry Yogurt Cake Recipe
    Lost? Site Map

    Blueberry Yogurt Cake

    Blueberry Yogurt Cake. Photo by Mia in Germany

    1/2 Photos of Blueberry Yogurt Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Ceezie's Note:

    This recipe is great as is but is also good with pecans instead of walnuts. Also really good with raspberries,almond extract instead of vanilla and add orange zest - with or without nuts.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.
    2. 2
      In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.
    3. 3
      In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.
    4. 4
      Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.

    Ratings & Reviews:

    • on June 13, 2011


      Great cake. I made it exactly as written, except for pecans instead of walnuts. Would be a 5 star but I had some issue with the directions saying "pour" the batter. It was absolutely NOT pourable and had to be spread, so thick! And it was a little challenging to spread the top layer as well. Either way, it baked up fine but probably only 30-35 minutes were needed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2009


      This cake is fantastic, exactly how I like it!!! Not overly sweet, fruity and nutty - great. Made it with gluten free flour mix which consisted of tapioca starch, glutinous rice flour, rice flour, ragi flour, walnut meal (defatted). Also I used soy yoghurt and margarine, and instead of the granulated sugar rice syrup. Made it with pecans as suggested because I had no walnuts. Lacking an 8 inch pan, I used a round 9 inch springform, so the cake maybe is a little flatter than it should, but that doesn't affect the taste a t all :D Thanks for posting, this will be a keeper!! Made for Sweet Traditions Tag Game November 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Yogurt Cake

    Serving Size: 1 (122 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 547.3
    Calories from Fat 273
    Total Fat 30.3 g
    Saturated Fat 11.7 g
    Cholesterol 103.9 mg
    Sodium 389.4 mg
    Total Carbohydrate 63.0 g
    Dietary Fiber 2.8 g
    Sugars 39.1 g
    Protein 9.2 g

    Ideas from


    Over 475,000 Recipes Network of Sites