Some recipes are simply timeless, and this Blueberry Yogurt Cake is one of them.

Soft, fluffy, and filled with bursts of juicy blueberries, it’s the kind of cake that never stays long on the kitchen counter. In my home, it’s a staple—perfect alongside a hot cup of coffee in the morning or as a sweet afternoon treat.

What makes this cake so special is its simplicity. With just a handful of ingredients, most of which you already have in your pantry, you can whip it up in no time.

The Greek yogurt gives it a wonderfully moist texture, while the blueberries add a natural sweetness that children (and adults!) love.

This cake has a way of disappearing quickly. Slice by slice, it’s gone before you know it. It’s the perfect reminder that the best things in life don’t have to be complicated—sometimes all you need is a simple, homemade cake to bring joy to the table.

So whether you’re baking for your family, friends, or just for yourself, this Blueberry Yogurt Cake is a recipe you’ll want to keep on repeat. Trust me—it will never leave your home for long.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 cup (250 g) Greek yogurt

3 large eggs

½ cup (120 ml) light olive oil or butter

1 cup (200 g) sugar

2 cups (250 g) all-purpose flour

2 tsp baking powder

1 tsp vanilla extract

1 cup (150 g) fresh blueberries

A pinch of salt

Directions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan (or loaf pan).

In a large bowl, whisk together yogurt, eggs, oil, sugar, and vanilla until smooth.

In another bowl, sift flour, baking powder, and salt. Gradually fold into the wet mixture.

Gently toss the blueberries with a teaspoon of flour to prevent them from sinking, then fold them into the batter.

Pour the batter into the prepared pan and smooth the top.6. Bake for 40–45 minutes, or until a toothpick comes out clean.

Let it cool before removing from the pan. Dust with powdered sugar or drizzle with a light glaze if desired.