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Blueberry Yogurt Cake – Very Light and Moist

Blueberry Yogurt Cake 2If you want some very moist, fluffy, delicious, yet low-calorie coffee cake, this is the recipe for you to try.

It is very easy to make, and you don’t even need a mixer…can’t get any easier than this.

I was enjoying tea with a friend of mine, and she served this awesomely delicious, heavenly light, just perfect sweetness blueberry cake, so of course I asked for the recipe.

Today, I will share this wonderful, light fat blueberry cake recipe with you, so you may enjoy a “guilt free” piece of a coffee/tea cake with your family or friends.

Blueberry Yogurt Cake – Very Light and Moist

Blueberry Yogurt Cake – Very Light and Moist


  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1/4 cup corn starch
  • 2 tsp. baking powder
  • 3/4 cup sugar
  • pinch of salt
  • 3 whole eggs
  • 1 cup of Kefir, or Greek Yogurt (I used blueberry flavor Latta Kefir)
  • 1/2 cup Canola oil
  • 1 tsp. vanilla extract
  • 1/4 tsp. orange extract
  • Blueberry Filling
  • 2 cups blueberries (1pint)
  • 1/4 cup granulated sugar
  • 1 Tbs. Farina
  • Cake Crumbs
  • 2 Tbs. butter, room temperature
  • 3 Tbs. granulated sugar
  • 4 Tbs. all-purpose flour


  1. In a medium bowl mix all-purpose flour, cake flour, corn starch, salt and baking powder.
  2. In a large bowl whisk the eggs, sugar,Kefir, oil, vanilla and orange extracts.
  3. Using a spatula, combine the dry ingredients with the wet ones, leaving the batter lumpy (use about 10 strokes).
  4. Preheat the oven to 350 degrees F.
  5. Line a 9 x 13 baking pan with parchment paper, large enough to cover bottom and sides.
  6. Dab a little bit of Crisco shortening on the bottom of the pan to keep the paper from sliding around.
  7. Grease the bottom and sides of the parchment paper.
  8. Pour the batter into the prepared pan, smooth it out with a spatula, to even it out.
  9. Mix the blueberries with sugar and farina.
  10. Place strategically all over the batter, for even coverage.
  11. Prepare the crumbs, by hand mixing the crumbs ingredients, then sprinkle them over the fruit.
  12. Bake for 35 minutes.
  13. Remove from the oven and cool in the pan for 10 minutes.
  14. Gently remove the cake from the pan, by lifting it out by the ends of the parchment paper.
  15. Place it on a cooling rack to cool it completely.
  16. Slice to serving pieces.
  17. Enjoy.

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