This tender yogurt cake is packed with juicy blueberries and soft apple chunks. It’s simple to make, not overly sweet, and stays moist for days.
⏱ Prep Time
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Prep: 15 minutes
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Bake: 40–45 minutes
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Cool: 20 minutes
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Total: ~1 hour 20 minutes
Servings: 8–10 slices
🧁 Ingredients
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1½ cups all-purpose flour
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2 tsp baking powder
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½ tsp cinnamon (optional)
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¼ tsp salt
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¾ cup sugar
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2 large eggs
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½ cup plain yogurt (Greek or regular)
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½ cup vegetable oil (or melted butter)
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1 tsp vanilla extract
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1 medium apple, peeled & diced
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¾ cup blueberries (fresh or frozen)
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1 tbsp flour (to coat fruit)
👩🍳 Instructions
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Preheat oven to 170°C (340°F). Grease and line a 9-inch loaf pan or round cake pan.
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Mix dry ingredients: flour, baking powder, cinnamon, and salt.
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Whisk eggs & sugar until pale and slightly fluffy.
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Add yogurt, oil, and vanilla. Mix until smooth.
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Fold in dry ingredients gently—do not overmix.
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Toss apple and blueberries with 1 tbsp flour, then fold into batter.
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Pour batter into pan and level the top.
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Bake for 40–45 minutes, or until a toothpick comes out clean.
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Cool in pan 10 minutes, then transfer to a rack.
✨ Optional Toppings
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Dust with powdered sugar
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Drizzle with honey or lemon glaze
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Sprinkle sliced almonds before baking
💡 Tips
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Use Greek yogurt for extra richness
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If using frozen blueberries, don’t thaw them
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For a healthier version, replace half the flour with whole wheat flour