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Fluffy Greek Yogurt Blueberry Cake

A healthier dessert option, this Fluffy Greek Yogurt Blueberry Cake features high protein and lower sugar than traditional cakes, making it perfect for meal prep or a light treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt Provides moisture and protein
  • 1 cup sugar Can substitute with applesauce for lower sugar
  • 3 large eggs Large eggs for binding
  • 1/2 cup vegetable oil Adds richness to the cake
  • 1 teaspoon vanilla extract Provides flavor
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free flour
  • 2 teaspoons baking powder Leavening agent
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt Enhances flavor
Mix-ins
  • 1 1/2 cups fresh blueberries Can substitute with thawed frozen blueberries

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a large bowl, whisk together Greek yogurt, sugar, eggs, vegetable oil, and vanilla until smooth.
  3. In a separate bowl, mix flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
  4. Gently fold in the blueberries.
  5. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool before serving.

Notes

Cut the cake into smaller pieces to maintain portion control. Pairs well with low-fat whipped cream or yogurt.