Blueberry Orange Yogurt Cake

Blueberry Orange Yogurt Cake is a moist, fluffy cake with an orange glaze. This is an easy cake to put together without a mixer.

Fresh blueberries, freshly squeezed orange juice and orange zest make this cake fresh and flavorful. Greek Yogurt makes the cake super moist. It is a great simple dessert ,but could easily be served for breakfast or brunch. Blueberry Orange Yogurt Cake is in some ways similar to a muffin. You can leave the glaze off in you want it to be less sweet.

If you like yogurt cakes you might also want to try Lemon Zucchini Cake and Blood Orange Yogurt Cake which has a delicious orange glaze and is a good cake for citrus season. One of the favorite cakes for the fall is Apple Cinnamon Yogurt Cake.

If you would like to try another delicious cake made with sweet blueberries, lemon juice and lemon zest, check out Blueberry Lemon Olive Oil Cake. Blueberry Pancake Bundt Cake is another blueberry cake that is baked in a bundt pan and features juicy blueberries. You might also like Blueberry Peach Ricotta Cake and Cherry Blueberry Crumble Cake.

You might also like 20 Easy Recipes to Make With Fresh Summer Blueberries.

SOME THINGS TO KNOW: FAQ’S

RECIPE TIP:

• Preparing the cake pan is one of the most important steps of the recipe to ensure that your cake does not stick to the pan. Read How to Grease and Flour Baking Pans if you have never done this before.

SPECIAL EQUIPMENT NEEDED:

• 9″ X 5″ Loaf pan
• Whisk
• Large bowl
• Wire Rack

SUBSTITUTIONS:

• If you do not have plain Greek yogurt, plain yogurt, or sour cream would make good substitutes. You could also use ricotta cheese.
• Confectioner’s sugar can also be called powdered sugar or icing sugar. They are all the same. Check out What is Powdered Sugar and How to Make It, if you want to try to do this at home.
• The granulated sugar can be replaced with pure cane sugar or light brown sugar.
• If fresh blueberries are not available, frozen blueberries can be used. Add them to the cake batter while they are still frozen.
• Canola oil can be substituted with vegetable oil or a light olive oil.

HOW TO STORE BLUEBERRY ORANGE YOGURT CAKE:

• You can store any leftover blueberry yogurt cake tightly wrapped in plastic or aluminum foil. It can also be stored in an airtight container at room temperature for 2-3 days.
• You can freeze the cake for 2-3 months wrapped in freezer wrap, in a freezer bag or an airtight freezer container.

Grease and flour a 9 x 5 ” loaf pan.

In a medium bowl, sift together the flour with the baking powder and salt. Combine flour mixture well.Set aside.

In a large bowl, beat the eggs. Add the sugar, orange zest, orange juice, yogurt, canola oil and vanilla extract. Whisk together thoroughly.

Add the dry ingredients to the wet ingredients and whisk together thoroughly.

Add the blueberries and carefully fold them into the batter.

Pour the cake batter into the prepared pan and bake for approximately 50 minutes until the top of the cake is fully set and golden brown.

Combine the powdered sugar, orange zest and orange juice in a small bowl to make the glaze.

Blueberry Orange Yogurt Cake

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Serves: One 9' x 5 Prep Time: 20 minutes Cooking Time: 55 minutes

Ingredients

• CAKE:
• 1 ½ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 cup sugar (granulated)
• 1 teaspoon orange zest
• ¼ cup freshly squeezed orange juice
• 1 cup whole milk plain Greek yogurt
• ½ cup canola oil
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• GLAZE:
• 1 cup confectioner's sugar
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon orange zest

Instructions

CAKE:

Preheat the oven to 350 degrees. Place the oven rack into the center of the oven.

Grease and flour a 9 x 5 ” loaf pan.

You will need a separate bowl for the wet and dry ingredients.

In a medium bowl, sift together the flour with the baking powder and salt. Combine flour mixture well.Set aside.

In a large bowl, beat the eggs. Add the sugar, orange zest, orange juice, yogurt, canola oil and vanilla extract. Whisk together thoroughly.

Add the dry ingredients to the wet ingredients and whisk together thoroughly. Add the blueberries and carefully fold them into the batter.

You can also mix the cake batter in a bowl of a stand mixer. Start mixing the batter on low speed and once the flour mixture has been incorporated increase to high speed. Fold the blueberries into the batter by hand.

Pour the cake batter into the prepared pan and bake for approximately 50 minutes until the top of the cake is fully set and golden brown.

Place a cake tester into the center of the cake to make sure that it comes out dry.

Let the cake cool in the pan for several minutes then remove it to a wire cooling rack. Cool the cake thoroughly to room temperature before glazing the cake.

GLAZE:

Combine the powdered sugar, orange zest and orange juice in a small bowl. You are looking for a consistency that is thick enough to stay on the cake, yet thin enough to easily pour by the spoonful over the top of the cake.

Add more sugar by the teaspoon if needed to thicken the glaze, stirring after each addition.

If the glaze is too thick, add more orange juice, one teaspoon at a time, stirring after each addition.

Drizzle glaze using a spoon and moving back and forward over the top of the cake.

Blueberry Orange Yogurt Cake was last modified: January 5th, 2024 by Sue O'Connell