Welcome to my kitchen! Today, we’re going to bake something truly special and utterly delicious: Blueberry Yogurt Cloud Cake. This cake is a dream come true, light as air and bursting with juicy blueberries. If you’re looking for a treat that’s both simple to make and incredibly satisfying, you’ve come to the right place. Get ready to fall in love with this amazing Blueberry Yogurt Cloud Cake!
Why You Will Love This Recipe
This Blueberry Yogurt Cloud Cake isn’t just another cake recipe—it’s a game-changer. What makes it so special? First off, the texture is unbelievably light and airy, like a cloud! The yogurt adds a subtle tanginess that perfectly complements the sweetness of the cake and the burst of fresh blueberries. It’s moist without being heavy, and the flavor is just delightful. Plus, it’s super easy to make, even if you’re not a seasoned baker. It’s a fantastic dessert for any occasion, from a casual afternoon tea to a slightly fancier get-together. Trust me, one bite of this Blueberry Yogurt Cloud Cake and you’ll be hooked!
Ingredients
Here’s what you’ll need to whip up this fluffy wonder:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- ¾ cup plain yogurt (not Greek yogurt)
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Let’s get baking! Follow these steps, and you’ll have a beautiful Blueberry Yogurt Cloud Cake in no time.
1. Get Ready to Bake
First things first, preheat your oven to 350°F (175°C). Grab a 9-inch round cake pan and grease it well. You can also line the bottom with parchment paper for extra insurance that your cake will come out easily. This step is important so the cake doesn’t stick!
2. Mix the Dry Stuff
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking helps to evenly distribute these ingredients, which is key for a light and airy cake. Set this bowl aside for now.
3. Cream Butter and Sugar
In a large bowl, or in a stand mixer if you have one, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes. You’ll know it’s ready when the mixture looks pale yellow and feels soft.
4. Add Eggs One at a Time
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. This helps to create a smooth batter.
5. Mix in Yogurt and Vanilla
Stir in the plain yogurt and vanilla extract. Mix until everything is just combined. Don’t overmix at this stage, just make sure it’s all blended together.
6. Gradually Add Dry Ingredients
Now, slowly add the dry ingredients to the wet ingredients. Mix on low speed or gently fold with a spatula until just combined. Be careful not to overmix—overmixing can make the cake tough. Mix until you just see no more streaks of flour.
7. Gently Fold in Blueberries
In a small bowl, lightly toss the fresh blueberries with a tablespoon of flour. This helps prevent them from sinking to the bottom of the cake. Gently fold the floured blueberries into the batter.
8. Pour into Pan and Bake
Pour the batter into your prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden brown.
9. Cool Completely
Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Cooling it in the pan first prevents it from breaking apart while it’s still warm and delicate.
10. Dust with Powdered Sugar (Optional)
Once the cake is completely cool, dust it with powdered sugar if you like. This adds a touch of sweetness and makes it look extra pretty.
Serving Suggestions
This Blueberry Yogurt Cloud Cake is delicious all on its own, but here are a few ideas to make it even more special!
For a simple treat, serve slices with a dollop of extra yogurt or a scoop of vanilla ice cream. The coolness of the yogurt or ice cream complements the light cake perfectly. If you want to dress it up a bit, consider a light lemon glaze drizzled over the top. The lemon flavor pairs wonderfully with blueberries.
This cake is perfect for so many occasions! It’s lovely for a spring brunch, a summer picnic, or just a sweet treat to enjoy with your afternoon coffee or tea. It’s also a great dessert to bring to a potluck or a casual get-together with friends. Its light and refreshing flavor makes it a crowd-pleaser any time of year.
Storage and Reheating
Got leftovers? Lucky you! To store your Blueberry Yogurt Cloud Cake, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Storing it in the fridge will keep it fresher longer, especially if it’s warm in your kitchen.
This cake is best enjoyed at room temperature, so no need to reheat it! If it’s been in the fridge, just take it out about 30 minutes before you plan to serve it to let it come to room temperature. This will ensure it’s as soft and delicious as possible.
Key Details
Let’s quickly recap the important stuff:
- Prep time: 20 minutes
- Cook time: 30-35 minutes
- Total time: About 50-55 minutes
- Servings: 8-10 slices
- Equipment: 9-inch round cake pan, mixing bowls, whisk, spatula, measuring cups and spoons, optional stand mixer
And there you have it! Your very own Blueberry Yogurt Cloud Cake, ready to be enjoyed. I hope you love making and eating this recipe as much as I do. Happy baking!
Blueberry Yogurt Cloud Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup 1 stick unsalted butter, softened
- 2 large eggs
- ¾ cup plain yogurt not Greek yogurt
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grab a 9-inch round cake pan and grease it well. You can also line the bottom with parchment paper for extra insurance that your cake will come out easily.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside for now.
- In a large bowl, or in a stand mixer if you have one, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
- Stir in the plain yogurt and vanilla extract. Mix until everything is just combined.
- Slowly add the dry ingredients to the wet ingredients. Mix on low speed or gently fold with a spatula until just combined. Be careful not to overmix.
- In a small bowl, lightly toss the fresh blueberries with a tablespoon of flour. Gently fold the floured blueberries into the batter.
- Pour the batter into your prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
- Once the cake is completely cool, dust it with powdered sugar if you like.
