Name: Blueberry Cake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 3 eggs (medium), at room temperature; 300 g plain yogurt (1 cup + 2 tablespoons); 250 g granulated sugar (1.5 cups); 150 ml sunflower oil (or any neutral vegetable oil; about 1 cup minus one finger's width); 1 packet Bourbon vanilla sugar (or 1 teaspoon vanilla extract); 350 g all-purpose flour (2.5 cups); 50 g cornstarch (2.5 tablespoons); 1 packet (15 g) baking powder (about 1 tablespoon + 1 teaspoon); 250–300 g fresh blueberries (Note: You can also use frozen blueberries or other fruits. If using frozen, do not thaw them; add them to the batter quickly!); 1 level tablespoon flour (for tossing the blueberries); Powdered sugar (for dusting)

There is something incredibly satisfying about finding a brilliant international recipe and bringing it to life in your own kitchen. I recently came across this amazing Blueberry Cake and I knew I had to test it out. What makes this cake so special is the base: it uses a generous amount of yogurt and oil instead of butter, which creates the most incredibly moist, tender crumb you will ever taste.

I made a few tweaks to ensure it works perfectly with standard ingredients, and the result is a massive, fluffy, berry-studded masterpiece. Whether you are baking for a weekend brunch or just want a cozy slice with your afternoon coffee, this easy one-bowl cake is going to become a staple in your home!

recipe by ikosun_kitchen

👁‍🗨 Try More Blueberry Recipes:

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Why You Will Love This Blueberry Cake Recipe:

Incredibly Moist: Thanks to the combination of plain yogurt and oil, this cake stays incredibly soft and never dries out, even days later.
Super Simple Prep: There is no creaming butter or complicated steps. You just whisk the wet ingredients, fold in the dry, and bake!
Perfectly Balanced: It is sweet, but not cloying, with bright, tart pops of fresh fruit in every single bite.
Versatile: You can easily swap the blueberries for raspberries, blackberries, or diced peaches depending on what is in season.
Bakery-Style Texture: The addition of cornstarch to the flour gives the cake a tender, melt-in-your-mouth crumb that rivals any professional bakery.

🍇 Ingredients

Wet Ingredients:

3 eggs (medium), at room temperature
300 g plain yogurt (1 cup + 2 tablespoons)
250 g granulated sugar (1.5 cups)
150 ml sunflower oil (or any neutral vegetable oil; about 1 cup minus one finger’s width)
1 packet Bourbon vanilla sugar (or 1 teaspoon vanilla extract)

Dry Ingredients:

350 g all-purpose flour (2.5 cups)
50 g cornstarch (2.5 tablespoons)
1 packet (15 g) baking powder (about 1 tablespoon + 1 teaspoon)

The Fruit:

250–300 g fresh blueberries (Note: You can also use frozen blueberries or other fruits. If using frozen, do not thaw them; add them to the batter quickly!)
1 level tablespoon flour (for tossing the blueberries)

Topping:

Powdered sugar (for dusting)

🥧 How to Make It

Prep the Oven and Pan: Preheat your oven to 175°C (350°F) using conventional top and bottom heat (no fan/convection). Grease your springform pan with butter and lightly dust it with flour.
Mix the Wet Ingredients: In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla sugar (or extract), and oil. Beat with a hand mixer for about 1 minute until well combined and smooth.
Add the Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, and baking powder. Add this dry mixture to the wet ingredients. Mix briefly just until combined. Do not overmix, or the cake will lose its fluffy and soft texture.
Prep the Blueberries: Set aside a small handful of blueberries for the top of the cake. Toss the remaining blueberries with 1 level tablespoon of flour (this stops them from sinking to the bottom of the pan). Gently fold the floured blueberries into the batter.
Pour and Decorate: Pour the batter into your prepared cake pan and smooth the top. Sprinkle the handful of reserved blueberries evenly over the batter.
Bake: Bake in the preheated oven for 50–60 minutes. (The original baker noted theirs took exactly 60 minutes). Check for doneness using the toothpick test: insert a toothpick into the center of the cake, and if it comes out clean, the cake is ready.
Final Touch: Let the cake cool, then dust the top with powdered sugar before serving.

Pro-Tip: If you notice the top of the cake browning too quickly, you can loosely cover it with a piece of parchment paper or aluminum foil for the last 15 minutes of baking.

Pro Recipe Tips

Flour Your Berries: Tossing the blueberries in a tablespoon of flour before folding them into the batter is the ultimate secret to preventing them from sinking to the bottom of the pan.
Do Not Overmix: Once you add the flour mixture, stir only until the dry streaks disappear. Overmixing develops the gluten and will result in a dense, tough cake.
Room Temperature is Key: Make sure your eggs and yogurt are at room temperature before you start. Cold ingredients won’t emulsify properly with the oil, which can affect the fluffiness of the cake.
Tent with Foil: Because this is a large cake that bakes for a full hour, the top can brown too quickly. Check it at the 45-minute mark. If it looks too dark, lay a piece of aluminum foil loosely over the top for the remaining baking time.
The Toothpick Test: Every oven is different. Start checking your cake at 50 minutes by inserting a toothpick into the very center. If it comes out with wet batter, keep baking. If it comes out with a few moist crumbs, it is done!

What to Eat With Turkish Blueberry Cake

This cake is fantastic entirely on its own with a simple dusting of powdered sugar however, to take it to the next level, serve a thick slice alongside a hot cup of black tea or dark roast coffee. For dessert, it pairs beautifully with a generous dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a drizzle of warm lemon glaze to complement the blueberries.

How to Store

Room Temperature: Store the cooled cake in an airtight container or under a cake dome at room temperature for up to 3 days. The yogurt keeps it very moist.
In the Fridge: If your kitchen is very warm, keep the cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 20 minutes before eating to soften up.
In the Freezer: This cake freezes beautifully! Wrap individual slices tightly in plastic wrap, then place them in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter.

FAQs

Can I use frozen blueberries? Yes! Do not thaw them first, or they will bleed blue juice all over your batter. Toss them in the tablespoon of flour straight from the freezer and fold them in quickly. You may need to add 5 to 10 minutes to your baking time.

Can I use Greek yogurt instead of plain yogurt? You can, but Greek yogurt is much thicker than the standard plain yogurt this recipe calls for. If using Greek yogurt, thin it out with a tablespoon or two of milk so it matches the consistency of regular yogurt.

What if I don’t have a springform pan? If you don’t have a 10-inch (26 cm) springform pan, you can bake this in a standard 9×13-inch rectangular baking dish. The cake will be a bit thinner, so start checking for doneness at the 35-to-40-minute mark.

Nutrition Facts

(Per serving, assuming 12 slices)

Calories: 320 kcal
Total Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 45 mg
Sodium: 95 mg
Total Carbohydrates: 42 g
Sugars: 23 g
Protein: 5 g