Sugar Free Blueberry Yogurt Cake
So you want cake… but also want to feel like a responsible adult who makes “smart life choices”? I see you. You’re standing in your kitchen thinking, “I deserve dessert, but I also deserve jeans that still button.” Good news: you don’t have to choose.
This Sugar Free Blueberry Yogurt Cake is soft, fluffy, lightly sweet, and bursting with juicy blueberries—without dumping a truckload of sugar into the batter. It’s the kind of cake you can eat for breakfast and call it “basically yogurt with personality.” And honestly? You wouldn’t even guess it’s sugar free.
Let’s bake something that tastes indulgent but behaves itself.
Why This Recipe Is Awesome
First of all, it’s sugar free. Which means you can absolutely go back for seconds without dramatic internal monologues.
Second, it’s made with yogurt. Yogurt makes everything feel healthy. It adds moisture, softness, and a slight tang that balances the sweetness beautifully. Basically, it does all the heavy lifting.
Third, this cake is ridiculously easy. No complicated frosting. No 12-step mixing ritual. No “fold gently while standing on one foot” nonsense. It’s mix, pour, bake, eat.
And let’s not ignore the blueberries. They pop in every bite like little fruity surprises. You get that juicy burst that makes you pause mid-chew and go, “Ohhh yes.”
Also? It’s versatile. Breakfast cake. Snack cake. Dessert cake. Midnight “I deserve this” cake.
Ingredients You’ll Need
Here’s what you’re working with:
- 1½ cups all-purpose flour – The backbone of cake. Reliable. Dependable.
- 1 teaspoon baking powder – Because flat cake is just sad bread.
- ½ teaspoon baking soda – Helps with that beautiful rise.
- Pinch of salt – Tiny but mighty.
- 1 cup plain Greek yogurt – Thick, creamy, and doing most of the magic.
- ½ cup sugar-free sweetener (granulated) – Use one that measures like sugar. Keep it simple.
- 2 large eggs – Room temperature if possible (they behave better that way).
- ⅓ cup neutral oil (like vegetable or light olive oil) – Moisture, baby.
- 1 teaspoon vanilla extract – Because we’re classy.
- 1 cup fresh or frozen blueberries – The stars of the show.
Optional but recommended:
- Zest of 1 lemon – Adds brightness and makes you feel fancy.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
Yes, actually preheat it. Don’t “wait until later.” Grease and line an 8-inch cake pan while you’re at it. - Mix your dry ingredients.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Quick and simple. Set it aside like a responsible baker. - Combine the wet ingredients.
In another bowl, whisk the yogurt, sugar-free sweetener, eggs, oil, and vanilla until smooth. No lumps. No drama. - Bring it together.
Gradually add the dry ingredients into the wet mixture. Stir gently. Don’t overmix. When the flour disappears, stop. Seriously. Walk away from the spoon. - Fold in the blueberries.
Toss them in gently. If using frozen, don’t thaw them—unless you enjoy purple batter. - Pour and smooth.
Transfer the batter into your prepared pan. Smooth the top with a spatula. Admire your work for a moment. - Bake for 35–45 minutes.
Check at 35 minutes. Insert a toothpick in the center—if it comes out clean (or with a few crumbs), you’re golden. - Cool before slicing.
I know, patience is hard. But let it cool for at least 15–20 minutes. Cutting too soon = crumbly chaos.
Common Mistakes to Avoid
Not preheating the oven.
Rookie move. Your cake deserves a hot welcome.
Overmixing the batter.
You’re making cake, not training for arm day. Overmixing makes it dense and tough.
Using watery yogurt.
Thin yogurt = thin batter = weird texture. Use thick Greek yogurt.
Skipping the pan prep.
If you forget to grease or line the pan, enjoy chiseling your cake out later.
Adding too many blueberries.
Yes, I know. Tempting. But too many can weigh down the cake and turn it soggy.
Alternatives & Substitutions
Want to switch things up? Let’s do it.
- No Greek yogurt? Use regular plain yogurt, but strain it first for thickness.
- Dairy-free? Use coconut yogurt or almond-based yogurt. Works surprisingly well.
- Different berries? Swap blueberries for raspberries or chopped strawberries. IMO, raspberries add a slightly fancier vibe.
- Low-carb option? Use almond flour instead of all-purpose flour, but expect a denser texture.
- Want it sweeter? Add an extra tablespoon of sweetener. Taste the batter before baking (yes, live dangerously).
You can also add chopped nuts for crunch or sprinkle a few extra blueberries on top before baking for that “Instagram baker” look.
FAQ (Frequently Asked Questions)
Can I use frozen blueberries?
Absolutely. Just don’t thaw them unless you want your cake to look tie-dyed.
Is it really sweet without sugar?
Yes! If you use a good sugar substitute. Pick one that measures 1:1 with sugar. Your taste buds won’t file a complaint.
Can I make this in muffin form?
Oh yes. Pour into a lined muffin tin and bake for about 18–22 minutes. Boom. Breakfast cupcakes.
Can I skip the oil?
You can replace it with applesauce, but the texture will be slightly less rich. Still good though.
How do I store it?
Keep it in an airtight container at room temp for 2 days, or refrigerate for up to 5. It actually tastes even better the next day.
Can I add a glaze?
Technically yes. But then we’re drifting away from “sugar free saint” territory. A light yogurt-lemon drizzle works nicely though.
Why did my cake sink in the middle?
You probably opened the oven too early. Curiosity kills cakes. Let it bake in peace.
Final Thoughts
This Sugar Free Blueberry Yogurt Cake proves that you don’t need a mountain of sugar to make something seriously delicious. It’s soft, fruity, comforting, and just responsible enough to make you feel accomplished.
It’s the kind of cake you bake on a random afternoon and suddenly feel like you have your life together. Even if your laundry says otherwise.
So go preheat that oven. Mix that batter. Toss in those blueberries like the kitchen boss you are.
Then slice yourself a generous piece and enjoy it guilt-free.
You’ve officially earned cake.
