As an Amazon Associate, I earn from qualifying purchases.
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.
I’m actually going to make this for my birthday this week..single mom with little kids means I bake my own… Anyway, I want to make this really zingy, so my question is this: what are the baking rules for adding lemon pudding mix and lemon juice to this in addition to the lemon zest?
Happy almost birthday and Mother’s day!
I have not tried adding any pudding mix to this so I can’t guarantee any results. I LOVE lemon, so I held back on the zest for this recipe. The “masses” don’t love lemon as I do. I’d double or triple the zest for a zippier flavor. Just make sure you’re only using the yellow part of the zest as the white would make it bitter instead of zippier.
Will do, and thank you! I’ll post results. Have you added mango before? I’m thinking either frozen raspberry and mango or raspberry and blueberry for my fruit.
I haven’t, but that sounds fantastic. I would chop the pieces very small to avoid making “soupy” zones. Frozen mango is pretty easy to cut if you let it sit out for 15 min or nuke in 10-second increments.
I’d definitely love to hear how it turns out.
We have made this cake multiple times, and it hardly lasts a day in our house. I substitute vanilla yogurt (because it is usually what I have on hand). And use wild blueberries and strawberries diced small. Thanks so much for this recipe!
I’m so glad you enjoyed it so much, and I love that you make it your own!
I made this cake last night with the hopes for an easy breakfast on our way out the door to the beach this morning. I stored it in the fridge overnight and like the recipe notes says it took on a decadent cheesecake-like consistency. It was a hit with the whole family. I liked it because it had limited extra sugar for my toddler (I did less than 1/4 cup)- the berries really do the trick to keep it sweet! My husband who does not like cheesecake (I did not know this when I married him) said it was “really good and way better than cheesecake.” Next time we make it we will try it at room temperature and as a lemon lover I may sneak in more lemon zest!
Jeni, so glad to hear you all liked it so much! Also, we need to talk about your husband not liking cheesecake. Something is wrong there… 🙂
I just made this cake for a weekend breakfast and it was a huge hit with the whole family. My oldest son, who hates everything, even requested seconds. I will admit that I tried the original recipe first because it sounded good with the ground almonds, but it’s not nearly as good as your version. They got the berry ratio all wrong (way too many!) and it has far too much sugar. I obviously should have started with your recipe, but now we know. This Frozen Berry Cake reins supreme!
Yahoo, yogurt cake for the win! So glad you and Mr. Picky Pants liked it. 🙂
I finally made this recipe this morning and boy am I glad I did! It was quick to put together out of ingredients I had on hand. I used a very decadent Seattle based Vanilla Bean Greek Yogurt – Ellenos brand. I wasn’t sure if I should still add vanilla extract, but I went ahead and added it because I love vanilla!
I used my own gluten free flour blend ( Brown rice flour, white rice flour, sorghum flour, potato starch, tapioca starch). I don’t ever use xanthan gum in my gf baking anymore and I don’t have any problem making recipes without it – this cake held together just fine without adding xanthan gum.
I am so thrilled to have an easy, delicious recipe to use up some of my frozen berry stash from last year! The texture and taste are as described, dense and a bit cheesecake like! I might rename it, THE BERRY BEST BREAKFAST CAKE!
Yay, I’m so glad you enjoyed it so much and were able to convert it using your own gluten-free blend.
I feel like we’re just now starting to make a dent in our berry stash. 🙂
Super, my kids will love breakfast if I don’t give oatmeal, but such a delicious pie. Thanks for the recipe.
Very excited to make this!
I am not a raw blueberry fan. However, this cake was fantastic. I used 1/2 c of regular vanilla yogurt instead of the Greek because I had it in the house. My 4yo loved having “cake for breakfast” and this is definitely a winner.
I’m so glad you both enjoyed it so much! Also, I think my oldest kid’s head just exploded in finding out that some people don’t like raw blueberries. 🙂
Pre-COVID my three friends and I took turns hosting brunch monthly. This looks like the PERFECT cake to make to celebrate when we can have in-person brunch again! Maybe my daughters and I need to “practice” making it before then as well!
Sugar, am I missing the temperature at which this is baked?
Ha, nope. I crapped the bed and clearly just missed that instruction despite reading the post 15 times. Doh!
Thanks for catching that. It’s fixed now. 🙂 (350F).
I think this will be my stepmother’s birthday cake next month. She isn’t big on chocolate or any other normal birthday cake flavors so this should be perfect
Hurray!!!
That being said, not liking chocolate always makes me suspect of a person. 🙂