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This Incredible Frozen Berry Cake 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 frozen berry cake is the kind of dish that works well for breakfast, snacks, tea, or dessert. If a healthy breakfast cake, a blueberry breakfast casserole, and a healthy 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.
For an extra-special touch, use homemade Cold Start Instant Pot Yogurt, Homemade Vanilla Extract, and make your own powdered sugar.
Why You’ll Love It
- It’s seriously simple to make – just a mixing bowl and a spoon. No special equipment required.
- Frozen berries! What’s not to love? That means you can make this any time of the year. Related: How to Freeze Blueberries and How to Freeze Raspberries.
- Easy to adjust to your tastes. Like your blueberry breakfast casseroles a bit sweeter? Simply increase the sugar until it is to your taste.
- Top with Pineapple Jam.
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.
- You can add more or less lemon zest depending on your preferences. Or leave it out altogether if lemon is not your jam.
- Get creative with yogurt flavors that you have on hand – lemon, mango, berry, etc., would add a whole new level of awesome to your healthy breakfast 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 xantham gum, tossed the berries with sugar instead of flour, and baked for 35 minutes.
More Delicious Recipes Like This
- Easy Make-Ahead Breakfast Recipes
- Brown Sugar Banana Bread
- Strawberry Waffles
- Puff Pastry Cinnamon Rolls
- Whole Wheat Blueberry Buttermilk Muffins
- Chocolate Porridge
- Frozen Waffles in the Air Fryer
- Oat Milk Pancakes
- Pecan Rolls
- Banana French Toast
- Healthy Banana Chocolate Chip Muffins
- Small Batch Cinnamon Rolls
- Healthy Apple Pie Pancakes
- Gluten-Free Blackberry Crisp
Frozen Berry Cake
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.
Excellent recipe, and healthy enough that it is on regular rotation for a quick breakfast for my kids. I make it the night before and it is sooooo good cold out of the fridge. I often use 100% whole wheat flour and it turns out just as good. It’s even forgiving when you forget to add the butter. Oops!
I’m with you on preferring it cold! So glad it has been a versatile hit for you and the family. Thanks for taking the time to leave a review.
First time trying this recipe out, and it was a hit. I had prob a cup of frozen blueberries in the freezer, so I chopped up frozen pineapple chunks small and dispersed them evenly as well. Added probably a tablespoon of lemon juice from the zested lemon… and think next time I might add even a bit more. There is so much you can do and play with this recipe! I love it. And used a really rich Greek yogurt (Cabot was the brand). It ended up tasting like a sour cream coffee cake. Anyway, LOVE IT. And will be making it again, probably tomorrow. =)
Samantha, I’ve never tried it with pineapple before, but now I must!
So glad you enjoyed it. 🙂
Another delicious breakfast cake for me this week!
Extremely tasty (and sweet without tasting like dessert – I’ve had a lot of sweeter muffins)
Note to self : it ‘feels’ like too little batter in my 9×9 pan (but tasted delicious) – use your small oval Corningware (y’a know, the lidded ones that are sold as a pair): easier to spread the batter, layer the berries etc.
So glad you enjoyed it, Andree!
And I think 90% of us own that Corningware dish. I know I do!
I absolutely love how you list individual measurements of ingredients right beneath each direction – it makes it so much easier; thank you so much!
It’s one of my favorite features as well, Melissa! I’m glad you found it helpful.
QUESTION—IS THE BUTTER IN STEP 4 MELTED OR SOLID?
THANKS!
Hi Mary, it is melted. It’s noted under the ingredients tab (above the instructions) “3 tbsp butter {melted}”.
Can I use fat free Greek yoghurt?
Yep!
This looks lovely! Just wondering if I could make this into cupcakes and then freeze most of them? Alternatively, how long would the cake last just stored in the fridge? Thanks!
I haven’t tried it as cupcakes but theoretically, it could work. It might be easier on you to make it in 2 mini loaf pans instead of cupcakes.
It keeps for 4-6 days in the fridge. We prefer it straight from the fridge because it takes on a cheesecake texture.
I need a step by step recipe. One that includes “hey dingbat, don’t add strawberries because it’ll get mushy”. And this recipe was perfect for me!!
I doubled the recipe and made two cakes. Both of which were supposed to go to the soup kitchen tomorrow morning. Somehow one of them fell…. into my stomach. Weird how that happens.
Will make again!!
So glad you enjoyed it! It’s bonkers easy and we just love it.