Blueberry Yogurt Piece Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch (or 9-inch round) baking pan with parchment, leaving an overhang for easy removal.

In a medium bowl whisk together the flour, baking powder and salt until evenly combined. Set aside.

In a large bowl whisk the yogurt with the granulated sugar until smooth and slightly glossy. Add the eggs one at a time, whisking to combine after each addition. Whisk in the vegetable oil, milk and vanilla extract until incorporated.

Fold the dry ingredients into the wet mixture gently with a rubber spatula until just combined. Do not overmix; some small lumps are fine.

Pour half of the batter into the prepared pan and spread into an even layer with an offset spatula or the back of a spoon.

If using frozen blueberries, do not thaw fully; measure them while still partially frozen. In a small bowl toss the blueberries with 2 tablespoons granulated sugar, cornstarch, lemon juice and lemon zest until evenly coated. This will both sweeten and slightly thicken the fruit while baking.

Spoon and spread the blueberry mixture over the half-layer of batter in the pan, leaving a small border (~1/2 inch) toward the edges to prevent overflowing. Gently press some berries into the batter so they sit slightly embedded.

Spoon the remaining batter over the blueberry layer in several dollops and gently spread to cover the berries as evenly as possible. It's okay if some blueberries peek through.

If making the streusel, combine the 1 tablespoon flour and 2 teaspoons packed light brown sugar in a small bowl. Grate or cut in the cold butter until mixture forms coarse crumbs; stir in the optional oats. Sprinkle the streusel evenly over the top of the cake batter and blueberries.

Bake in the center of the preheated oven for 35–45 minutes, or until the top is golden, a toothpick inserted into the center (avoiding large blueberry pockets) comes out with a few moist crumbs but not raw batter, and the internal temperature is about 200°F (93°C). If the streusel is browning too quickly, tent loosely with foil for the last 10 minutes.

Remove the pan to a wire rack and let cool in the pan for 20–30 minutes. Run a knife around the edges, then use the parchment overhang to lift the cake out. Cool completely on the rack for at least 1 hour before slicing so the blueberry layer sets.

Slice into 9 pieces (3x3) for squares or 8–10 slices if using a round pan. Serve slightly warm or at room temperature. Optional: dust with powdered sugar or serve with extra yogurt or whipped cream.