Blueberry Yogurt Breakfast Cake

It's like the blueberry muffin's classier cousin.

This Blueberry Yogurt Breakfast Cake is great for lazy weekends and brunches.

If I make anything blueberry in our house it will always and forever be a hit.

Always.

The husband is by far the craziest for them, but all three kids jump for them as well.  Remember that Skillet Blueberry Cobbler for Two I made last year?  Golly, that stuff was amazing with a dollup of vanilla ice cream.  Or how about my Blueberry Sour Cream Scones? Those beauties made the rounds on the interwebs a couple years back as well.

I mean I could go on and on.  I still have people tell me that my Lemon Ricotta Blueberry Pancakes still make the Saturday morning rounds at their house.

What can I say...we love blueberries.

The day I made this breakfast cake, I incorporated it into dinner as well, declaring "breakfast for dinner" night!  We had my yummy Amish Breakfast Casserole with this Blueberry Yogurt Breakfast Cake {plus sliced apples on the side for good measure}.

Do you regularly eat breakfast for dinner?

It's on my meal plan at least once a month and no one ever complains.

I love how this breakfast cake is tender and flaky, yet a bit dense and burst with almond flavor.  That little bit of almond extract in the batter makes is PERFECT.  I used frozed blueberries for this one, but fresh ones work just the same.

Look at that bite!

It's like a big glorious muffin, but better, a bit more "cake like".

Again, we served this along side eggs for dinner, but it also goes well with any long, lazy, weekend brunch.  It's also great for any baby or bridal shower.....or wrapped up securely to deliver to a friend.

All my friends LOVE it when I bring baked good by.  Just sayin'.

The addition of rich and creamy plain Greek yogurt makes this cake stellar.  I know many of your cringe at the word "moist", but I cannot help in using it to describe the batter of this breakfast cake.  

It's super thick and well.....that word.

Tip - - > I also lightly dust my blueberries in flour before folding them into any batter.  This will help them from sinking to the bottom of the cake.  See how they are incorporated all throughout the cake?  That my friends is how you do it.

No need for icing or any fancy topping on this one, it's fine just by itself.  Trust me!

If you end up making this, let me know!

Tag me on social media {@sweetsavoryeats} and I'll share the love.  And because I know these questions are already coming....YES...feel free to use any berry.  Raspberries, strawberries, blackberries, even sliced peaches.  They all work just fine!

Again, we just love blueberries.

Blueberry Yogurt Breakfast Cake

Yield: 8

Author: Ally

prep time: 10 Mcook time: 50 Mtotal time: 60 M

This breakfast cake is great to serve on weekends, at brunch or even with "breakfast for dinner". It's the classier cousin to the blueberry muffin.

ingredients:

• 1/4 cup butter, softened
• 3/4 cup plain Greek yogurt
• 3/4 cup sugar + 1 tablespoon
• 1 egg
• 1 t vanilla extract
• 1 t almond extract
• 2 cups flour + 2 tablespoons
• 2 t baking powder
• 1 t salt
• 1/2 cup milk
• 2 cups blueberries, fresh or frozen

instructions:

How to cook Blueberry Yogurt Breakfast Cake

1. Preheat the oven to 325 degrees.
2. Spray an 8-inch springform pan generously with cooking spray and set aside.
3. In a stand mixer cream together the softened butter and yogurt.  Mix in the sugar to combine, scraping down the sides if needed.
4. Beat in the egg, vanilla and almond extract.
5. Sift in half of the flour, salt and baking powder, then add the milk, ending with the remaining cup  of flour.  The batter will be thick.
6. In another small bowl add the 2 tablespoons of flour to the blueberries, tossing to coat.  Gently fold in the blueberries, being careful to not break apart.
7. Scoop the batter into the greased pan, pressing down evenly.  Sprinkle the batter with the additional tablespoon of sugar.
8. Bake for 50 minutes.
9. Allow to cool in the pan for 30 minutes before releasing from the pan.  Serve warm or at room temperature. Refrigerate the leftovers.

Calories
291.79

Fat (grams)
7.15

Sat. Fat (grams)
4.10

Carbs (grams)
50.30

Fiber (grams)
1.74

Net carbs
48.56

Sugar (grams)
23.33

Protein (grams)
7.04

Sodium (milligrams)
605.86

Cholesterol (grams)
40.79

Did you make this recipe?

Tag @sweetsavoryeats on instagram and hashtag it #blueberryyogurtcake

Created using The Recipes Generator