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This Incredible yogurt cake with frozen berries is so easy to make using pantry ingredients. A perfect make-ahead breakfast, you’ll love how this low-sugar yogurt cake comes together in just a few minutes.
This easy yogurt cake with frozen berries is the kind of dish that works well for breakfast, snacks, tea, or dessert. If a breakfast cake, a berry breakfast casserole, and a yogurt cake had a delicious baby, it would be this incredible dish.
The texture is dense, like an old-fashioned donut, and one recipe tester discovered it takes on a cheesecake-like flavor if stored in the fridge.
The absolute best part of this breakfast bake is that it is better on days two and three, making it a great make-ahead breakfast.
This dish is seriously simple to make – just a mixing bowl and a spoon. No special equipment required.
And we’re using frozen berries! What’s not to love? That means you can make this any time of the year.
Pro Tips/Recipe Notes
- Make sure you toss the berries with flour to keep them from sinking to the bottom of the cake.
- Blueberries and raspberries work best. Strawberries and blackberries are usually too large and will lead to a mushy cake.
- No yogurt? Sour cream will work in a pinch.
- Gluten-free/dairy-free options: my friend tested this with almond milk yogurt and Bob’s Red Mill gluten-free cup for cup flour. She added 1 heaping tsp of xanthan gum, tossed the berries with sugar instead of flour, and baked for 35 minutes.
Yogurt Cake With Frozen Berries
Ingredients
- butter for pan
- 1 cup all-purpose flour
- 1 tsp all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp butter {melted}
- 2 eggs {beaten}
- 1 cup plain greek yogurt
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1.5 cup frozen berries {blueberry and/or raspberry recommended}
- 1 tsp powdered sugar {optional}
Instructions
- Preheat oven to 350 F.
- Butter a 9-inch cake pan or an 8×8 square baking dish.butter for pan
- Combine flour, sugar, baking powder, and salt in a medium-size mixing bowl.1 cup all-purpose flour, 1/4 cup sugar, 1 tsp baking powder, 1/2 tsp salt
- Add beaten eggs, vanilla, butter, lemon zest, and yogurt. Mix until well combined.3 tbsp butter, 2 eggs, 1 tsp vanilla extract, 1 tbsp lemon zest, 1 cup plain greek yogurt
- In a separate bowl, toss 1 tsp flour with the frozen berries. Do your best to coat all the berries.1 tsp all-purpose flour, 1.5 cup frozen berries
- Spoon and spread half of the batter into the baking dish and top with half of the floured berries.
- Top berries with the remaining batter (spread), and then add the rest of the berries on top of that.
- Bake, uncovered for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.
- Top fully-cooled cake with powdered sugar if desired.1 tsp powdered sugar
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As expected using mixed berries (stawberry and blackberries included) led to a very soggy cake. Do yourself a favor and avoid the temptation to make it if your frozen mix includes these.
Next time I’d just pick those ones out, Liz!