blueberry yogurt cake

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

light and healthy, perfect when berries are in season. this is from family circle

Ingredients Nutrition


  1. preheat oven to 350.
  2. grease and flour a bundt pan.
  3. toss berries with 1 tbsp flour.
  4. mix flour, baking powder and salt together, set aside.
  5. in a large bowl beat butter, beat in sugar and vanilla until creamy.
  6. add egg whites, beat in, beat in flour mixture, alternating with yogurt.
  7. fold in berries, pour into bundt pan.
  8. bake for 45-50 minutes until toothpick comes out clean.
  9. cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
  10. when totally cooled stir together glaze ingredients and drizzle over cake.


Most Helpful

Chia.. this recipe is wonderful! I lost my bundt pan somehow :-( and didnt realize it until after I'd tagged this recipe. So instead I made it in a loaf pan. I halved the recipe (which now I wish I hadnt!!!) and its just wonderful. It has a delicious flavor.. unfortunately it doesnt have a cake-like texture on the outside, that I know it would have had .. had I made it in the right pan.. But it is just wonderful. I plan on making it again in the near future with the correct pan. Thanks so much Chia!!!

love4culinary April 07, 2003

chia--this was very good! I used vanilla yogurt, an 8 oz container--I hope that's the right size, lol. It is very delicious, not sweet, and the glaze adds a nice touch. Mine took 40 minutes in my bundt pan. Thanks for a nice cake recipe that isn't sickeningly sweet. Yum!

ciao February 22, 2004

This cake was really good, lighter than a pound cake. I had to guess like the other reviewers at the amount of yogurt and went with 12 oz. (8 just seemed too small for the amounts of the other ingredients). I subbed almond for the vanilla, and that gave it a very nice flavor. I also cut back the sugar since we don't like things too sweet, 1/4 cup less in the cake and only 1/4 cup in the glaze with 2 tablespoons of lemon and no water. It was just the right sweet for us; the lemon was very subtle. It needed an hour to bake in our new-ish oven (I wonder if all the variation in time was due to different amounts of yogurt). Very enjoyable!

Maito June 04, 2010

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