I first learned about this easy blueberry yogurt cake recipe in a parenting book I read before I actually had kids, called Bringing Up Bebé. The original didn’t have blueberries, but it was an easy addition for me. It’s a classic French recipe that is one of the first things that parents make with their kids. The fun part about the recipe is that you need very little equipment to make the recipe and you use yogurt containers to measure the ingredients.
Of course, the goal with a recipe like this blueberry yogurt cake is to get kids excited about cooking and also start teaching them the basics of measuring and stirring. Sadly, more than half of kids’ schools in the U.S. don’t offer any sort of culinary classes, so many kids never get to learn about cooking and why it’s so important to living a happy and healthy life.
- Need a different fast breakfast bread? Try this Gingerbread Dutch Baby!
Is cooking with kids important?
Look, I get it. It can be very difficult to cook with kids. Everything takes longer and is much messier if you have little hands in the mix.
But, kids will be more likely to eat what they help make! While it’s easy to start with yogurt cakes like this one, if you get them used to cooking, kids can help with all aspects of cooking as they get older!
It’s possible I’m biased because I run a food website, but I think getting kids in the kitchen sets them up for a lifetime of better eating.
Why this Yogurt Cake is Perfect for Kids
This cake is really easy to make and it’s perfect for little hands to help. It starts with a yogurt container and a mixing bowl! All the recipe basics (yogurt, sugar, flour, blueberries) are measured using the yogurt container!
I used a 6 ounce yogurt container for my version and it’s a really easy ratio to remember. One container of yogurt (I used plain but you could use a flavored version), one container of sugar, two eggs, and three container of flour.
Mix the batter together in a large bowl and it’ll be a pretty thick batter.
Then fold in the blueberries and transfer it to a lightly buttered or greased loaf pan. Optionally, you can line the pan with parchment paper for easier removal and cleanup.
This blueberry yogurt cake will need to bake at 350 degrees Fahrenheit for about 45-50 minutes to cook through.
Once the cake is done, it’ll have a crackly crust on top and a toothpick will come out clean from the center of the cake.
Love the crackly crust on it.
Let this blueberry yogurt cake cool before slicing it up. It’s a pretty dense cake, but very good. It went fast at our house!
Substitutions and switches
As you might imagine, once you get the hang of the ratios in this cake, you can customize it and change it to fit your liking.
- Change up the flavor of this cake by using different flavors of yogurt. Vanilla is a great option or you could use one with fruit in it.
- If you want to use a thicker yogurt, like Greek yogurt, that’s fine, but you may need to add a splash of milk to the batter to thin it out a bit as greek yogurt is thicker.
- To reduce the sweetness of the cake, only add 3/4 of a container of sugar to the cake.
- Try different berries or fruits like raspberries, strawberries, or figs.
- Add a glaze to the cake with 1 cup of powdered sugar thinned out by a tablespoon or two of milk or lemon juice. Personally I like lemon juice with the lemon zest as well. Pour that over the baked cake once it has cooled!
Storing the blueberry yogurt cake for later
You will probably have at least a few slices of cake left over. This cake stores really great in an airtight container for a week or so. The berries might start to get a bit soggy in the cake, but otherwise, it holds up well.
You could also freeze individual slices of the cake for longer storage, but personally, I don’t think it’s worth it to freeze the cake and we generally eat a whole loaf without a problem once it is baked.
Blueberry Yogurt Cake for Kids
- 1 container, 5.3-6 oz. whole milk plain yogurt
- 1 yogurt container sugar
- 2 large eggs
- 3 yogurt containers all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup melted butter
- 1 yogurt container fresh blueberries
- Preheat oven to 350 °F. In a large mixing bowl, stir together yogurt, sugar, and eggs. Then stir in flour, baking powder, salt, and melted butter. Batter will be fairly thick.
- Fold in blueberries and scrape batter into a 9×5 loaf pan that has been greased or lightly buttered.
- Bake cake for 45-50 minutes, rotating once halfway through, until a tester comes out clean.
- Allow cake to cool for a few minutes and then remove from the pan and serve either warm or at room temperature.
- Leftovers keep fine for a few days wrapped tightly in plastic wrap.