Blueberry yogurt cake topped with cinnamon sugar


  • 1 cup granulated sugar
  • 1 cup plain yogurt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
  • 1/2 teaspoon baking soda

For the Topping*

  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar


  • Preheat the oven*
  • Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
  • Prepare the cake batter*
  • In a large mixing bowl, whisk together the yogurt, sugar, and eggs until smooth.
  • Add the vegetable oil and vanilla extract, mixing until well combined.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Gently fold in the blueberries.
  • Pour the batter*
  • Pour the batter into the prepared cake pan, spreading it evenly.
  • Prepare the topping*
  • In a small bowl, mix the sugar and cinnamon together.
  • Sprinkle this mixture evenly over the top of the cake batter.
  • Bake the cake*
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.


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