Blueberry Yogurt Recipe

Prep

Preheat oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line bottoms with parchment. Brush sides with a little melted butter and dust with flour, tapping out excess.

Dry ingredients

Whisk together the flour, 1 cup granulated sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined.

Wet ingredients

In a large bowl, whisk the eggs until slightly frothy. Add the yogurt, vegetable oil and 2 tsp vanilla, whisking until smooth.

Combine batter

Add the dry mixture to the wet mixture and fold gently until just combined. Pour the hot coffee (or water) into the batter and stir until smooth — batter will be thin.

Bake

Divide batter evenly between the two prepared pans. Bake for 18–22 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back.

Cool

Cool cakes in the pans on a wire rack for 10 minutes, then invert onto the rack, remove parchment, and cool completely. Once cool, if needed, level cake tops with a serrated knife to create even layers.

Cook blueberry compote

Place the 2 cups blueberries, 0.25 cup granulated sugar, and 1 tbsp lemon juice in a small saucepan over medium heat. Stir occasionally until the berries begin to release juices and mixture simmers, about 5 minutes.

Thicken compote

Mix 1 tbsp cornstarch with 2 tbsp cold water until smooth. Stir the slurry into the simmering blueberries and cook 1–2 more minutes until thickened. Remove from heat and let cool to room temperature, then refrigerate until cold (30–45 minutes). Reserve about 3–4 tbsp of whole berries for garnish if desired.

Prepare stabilized yogurt filling

Sprinkle 1 tsp unflavored gelatin over 2 tbsp cold water and let bloom for 5 minutes. Warm the bloomed gelatin gently (10–15 seconds) in the microwave or in a small saucepan just until liquid, do not boil. In a mixing bowl, whisk together 2 cups Greek yogurt, 0.25 cup powdered sugar and 1 tsp vanilla until smooth. Stir in the dissolved gelatin until fully incorporated and the yogurt mixture begins to thicken slightly.

Optional whipped cream fold

If using the optional heavy cream for lighter texture: whip 0.5 cup heavy cream with 1 tbsp powdered sugar to soft peaks. Fold about one-third of the whipped cream into the yogurt mixture to loosen, then gently fold in the remaining whipped cream until uniform.

Combine compote and yogurt

Gently fold the chilled blueberry compote into the yogurt mixture, leaving some streaks for visual interest. Taste and adjust sweetness if needed.

Level and base

Place one chocolate sponge layer on a serving plate or cake board. If the sponge is domed, level it. Optionally brush the sponge lightly with 1–2 tbsp simple syrup (equal parts water and sugar warmed until sugar dissolves) for added moisture.

Spread yogurt filling

Spoon about two-thirds of the blueberry-yogurt filling onto the bottom sponge and spread evenly, leaving a 1/4-inch border. Reserve the remaining filling for the top layer or decoration.

Top with second layer

Gently place the second sponge layer on top. Press lightly to compress the layers evenly.

Chill to set

Refrigerate the assembled cake for at least 2 hours (preferably 3–4 hours) so the gelatin-stabilized yogurt sets and the cake firms for slicing cleanly.

Optional chocolate glaze

To make a quick glaze, heat 1/4 cup heavy cream until just simmering and pour over 3 oz chopped dark chocolate in a bowl. Let sit 1 minute, then stir until smooth. Cool slightly and pour over chilled cake for a thin chocolate top, or drizzle decoratively.

Finish and serve

Decorate the top with the reserved whole blueberries and mint leaves. Slice with a sharp knife wiped between cuts and serve chilled. Store leftovers refrigerated for up to 3 days.