This Apple & Blueberry Yogurt Cake is the kind of simple homemade dessert that tastes like it came from a cozy family kitchen. It’s wonderfully moist and tender thanks to the yogurt, while fresh apples add natural sweetness and soft fruitiness. Juicy blueberries provide little bursts of flavor throughout every slice.
Perfect for breakfast, afternoon tea, or dessert, this cake comes together with everyday ingredients and doesn’t require complicated decorating. A light dusting of powdered sugar is all you need to finish it.
Ingredients
For the Cake
- 2 medium apples
- 1 cup fresh or frozen blueberries
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1 cup plain Greek yogurt or thick plain yogurt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
For the Top
- 1 tablespoon granulated sugar, optional
- Powdered sugar, for serving
Instructions
1. Prepare the Apples and Blueberries
Preheat the oven to 350°F (175°C).
Grease a 9-inch round cake pan or line the bottom with parchment paper.
Peel the apples if desired, remove the cores, and cut them into small pieces or thin slices.
If using frozen blueberries, there is no need to thaw them first. Keeping them frozen helps prevent them from releasing too much juice into the batter.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside.
3. Mix the Wet Ingredients
In a large bowl, whisk the eggs and sugar until smooth and slightly lighter in color.
Add the yogurt, vegetable oil, vanilla extract, lemon zest, and lemon juice.
Whisk until everything is well combined.
4. Make the Batter
Gradually add the dry ingredients to the wet mixture.
Stir gently until just combined. Do not overmix the batter, as this can make the cake heavier.
Fold in about two-thirds of the blueberries and the chopped apples.
5. Fill the Pan
Pour the batter into the prepared cake pan and spread it evenly.
Scatter the remaining blueberries over the top.
If desired, sprinkle the surface with a tablespoon of sugar for a lightly crisp, golden finish.
6. Bake
Place the cake in the preheated oven and bake for approximately 45–55 minutes.
The cake is ready when the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
If the top starts browning too quickly, loosely cover it with foil during the final 10–15 minutes.
7. Cool and Serve
Let the cake cool in the pan for about 10–15 minutes.
Carefully transfer it to a wire rack and allow it to cool further.
Once cooled, dust the top lightly with powdered sugar if desired.
Slice and serve.
Tips for the Best Apple & Blueberry Yogurt Cake
Use thick yogurt: Greek yogurt or thick plain yogurt gives the cake a soft, moist crumb without making the batter too runny.
Don’t overmix: Once the flour is incorporated, stop stirring. A few small streaks of flour are better than overworked batter.
Keep frozen blueberries frozen: If using frozen berries, add them directly to the batter. Thawed berries can release excess liquid and turn the batter purple.
Choose firm apples: Apples such as Granny Smith, Honeycrisp, or Pink Lady hold their shape well during baking.
Cut apples evenly: Small, similarly sized pieces distribute more evenly throughout the cake and cook at the same rate.
Optional Cinnamon Variation
For a warmer, more autumn-inspired flavor, add:
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
You can also sprinkle a little cinnamon sugar over the top before baking.
Can I Use Frozen Blueberries?
Absolutely. Frozen blueberries work beautifully in this cake.
Do not thaw them before adding them to the batter. Tossing frozen blueberries with a teaspoon of flour before folding them in can also help keep them evenly distributed.
How to Store the Cake
Store the cooled cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to about 4 days. Bring individual slices to room temperature before serving for the best texture.
The cake can also be frozen. Wrap individual slices well and freeze for up to about 2 months. Thaw in the refrigerator or at room temperature.
Serving Ideas
This fruity yogurt cake is delicious on its own, but you can make it even more special by serving it with:
- A spoonful of Greek yogurt
- Fresh blueberries
- Thinly sliced apples
- Whipped cream
- A drizzle of honey
- A light dusting of powdered sugar
Final Thoughts
Apple & Blueberry Yogurt Cake is a wonderfully simple dessert with a soft, moist crumb and plenty of fresh fruit flavor. The creamy yogurt keeps the cake tender, while apples and blueberries make every bite juicy and flavorful.
It’s easy enough for a weekday treat but pretty enough to serve when guests come over. Serve it with a cup of tea or coffee, and you have a homemade dessert that’s sure to disappear quickly.