A crowd-pleasing yogurt blueberry cake made in a bundt pan for an effortlessly beautiful presentation. Gluten-free friendly, lightened up in comparison to your traditional blueberry cake.
This post is sponsored by Stonyfield Organic. As always, all thoughts and opinions are my own. Be sure to head over to this post where I share more about my visit to Stonyfield Organic dairy farms in Vermont.
Friends! Are you seeing what I’m seeing?
The most beautiful blueberry cake I’ve ever laid my eyes on!
I should also mention this is the most delicious, gluten-free friendly, blueberry glazed yogurt blueberry cake recipe.
Sorry for the mouthful.
So I recently got a new bundt pan and I’ve *very* excited about it. Naturally I had to put it to good use ASAP.
Lucky for you this beautiful blueberry cake happened.
Yogurt Blueberry Bundt Cake
If you want an easy crowd-pleasing dessert, just bake a bundt cake. They’re effortlessly beautiful without having to mess with layers of frosting and all that jazz.
Ingredients needed for yogurt blueberry cake
We’re using Stonyfield Organic Whole Milk Yogurt in this recipe which helps keep this cake moist, without having to rely on extra butter or oil.
Speaking of organic milk, did you know it’s actually higher in omega-3s in comparison to conventional non-organic milk? AND the balance between omega-3s and omega-6s in organic whole milk is better for our health.
That has to do with the fact that organic cows are grazing on pasture that is naturally rich in healthy fatty acids.
More reason to add Stonyfield Organic yogurt to this blueberry cake recipe!
Don’t forget to check out this post where I share our farm tour experience!
You also need:
- 1:1 gluten-free baking flour (or a whole wheat white flour, or whole wheat pastry flour)
- baking powder, baking soda and salt
- unsalted butter
- olive oil (or another light oil)
- granulated sugar
- large eggs
- organic milk of choice
- vanilla and almond extracts
- fresh blueberries
How to Make this Yogurt Blueberry Bundt Cake
You’ll first want to mix together the dry ingredients – flour, baking powder, baking soda and salt.
Make sure you’ve rinsed and dried the blueberries, then tossed them lightly with flour. This helps them from sinking to the bottom of the batter bowl.
In a large bowl with an electric mixer, beat together the butter, oil and sugar until smooth. I like to use butter in this cake recipe for more flavor, but you could likely use all oil, or all butter.
Then add eggs, mixing on low-medium speed until thoroughly combined. Make sure to scrape down the sides of the bowl as needed.
Next begin adding about half of the flour mixture with half of the yogurt. Give the batter a few stirs before adding the remaining flour and yogurt, and then add in the milk. Stir again until *just* combined – you can still have flour bits remaining here.
Finally fold in your blueberries – once that is done your batter should be thick but smooth.
Spread the batter into the bundt pan and bake for about 45-50 minutes.
NOTE: I batter will rise a bit, this is fine. Cover the top with foil at the 30 minute mark to prevent too much browning.
I promise, this cake is easy! I’m just being thorough in my explanation 🙂
Don’t forget the blueberry glaze!
To make the blueberry glaze, I warmed up 1/2 cup of fresh blueberries, then blended with organic confectioners sugar (powdered sugar). The ratio listed in the recipe card creates a thick glaze, but feel free to use less powdered sugar if you want a thinner glaze.
I. Am. In. Love.
Questions about this blueberry yogurt cake
- Do I have to use whole milk yogurt? You can use lowfat, 0% fat or even vanilla (and then maybe cut back on added granulated sugar by about 1/4 cup). Greek yogurt should work, but the recipe was not tested this way and you may need to thin out the batter ever so slightly with more milk.
- Can I use a different flour? The best flour to use is either the 1:1 all-purpose gluten-free baking flour, or a whole wheat white flour, or a whole wheat pastry flour.
- Can I use maple syrup instead of granulated sugar? Unfortunately this recipe was not tested with a liquid sweetener, so subbing honey or maple syrup would affect the other ingredient ratios.
- Do I have to use a bundt pan? You can likely split this cake recipe into two 9″ round cake pans for a layered cake, or a 9×13 pan. I did not test this way (yet) but watch baking time at 20 minutes, then test with inserted toothpick for wet batter.
I hope you enjoy this blueberry yogurt cake!
If you make this recipe, be sure to leave a comment and review on the blog! I love hearing from you and it helps others learn more about the recipe too. Xx Ashley
- 3 cups organic 1:1 gluten-free baking flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup organic unsalted butter
- 1/3 cup organic olive oil (or canola, sunflower, avocado, etc.)
- 1 1/2 cups organic granulated sugar (cane, coconut, etc.)
- 4 organic large eggs
- 2 tsp vanilla extract
- 1/4 tsp pure almond extract (optional but adds a nice hint of flavor)
- 1 cup Stonyfield Organic Whole Milk Yogurt
- 1/3 cup organic milk of choice
- 2 cups fresh organic blueberries, rinsed, dried and lightly tossed in flour.
- 1/2 cup fresh blueberries
- 1 1/2 – 2 cups powdered sugar (depending on how thick you’d like glaze)
- Preheat oven to 350ºF; Grease 10 cup capacity bundt pan with organic butter or spray with coconut oil; set aside.
- In a medium bowl combine dry ingredients – flour, baking powder, baking soda and salt; set aside.
- In a separate medium bowl, add dried blueberries and toss lightly with flour (this will help blueberries from sinking to bottom of bowl later). Set aside.
- In large bowl using handheld mixer or paddle attachment, beat butter with oil and sugar on medium speed for about 1 minute. Scrape down sides of bowl as needed. Add in extracts then eggs one at a time, mixing on low-medium speed until well combined. Scrape down sides of the bowl and make sure everything is evenly combined.
- With mixer on low speed, slowly start to add about 1 cup of the dry ingredients and 1/2 cup of the yogurt. Mix on low speed until just about combined then add remaining flour, yogurt and milk mixing on low a couple rotations through. Then fold in blueberries making sure everything is well combined (without over-mixing.) Batter will be wet and somewhat thick.
- Transfer batter to greased bundt pan; bake for 40-50 minutes or until inserted toothpick comes out clean. Check the cake after 35 minutes to check for browning on the top – cover in foil if needed to prevent browning too much.
- Allow cake to cool in pan for 15 minutes before gently flipping cake out onto cooling rack; allow cake to cool at room temperature for 45 minutes.
- Once the cake has cooled make the blueberry glaze: in a small blender combine fresh blueberries with 1 1/2 cups powdered sugar until blended and smooth. Add 1-2 tablespoons of lemon juice if you want a slight tang, or water works too. Add more powdered sugar 1/4 cup at a time if you’d like a thicker glaze. Place plate under cake on cooling rack before glazing. Pour glaze over cake in zigzag fashion.
- Allow glaze to set for before slicing and serving. Enjoy!
See FAQ’s in post just above recipe card.
- Serving Size: 1/16 slice
- Calories: 397
- Sugar: 21
- Sodium: 190
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 21
- Cholesterol: 535
Be sure to check out Stonyfield.com for more history on Stonyfield Organic. Their story is fascinating and there are tons of articles on their mission for “healthy food, healthy people and a healthy planet.”