This berry yogurt cake is an ideal way to use up summer berries. Filled with fruit and finished with a crackly sugar topping, it works perfectly as a snack cake or a light dessert. Use a single type of berry, a mix, or even frozen fruit—the recipe is forgiving and flexible.
Summer berries are irresistible, and odds and ends often pile up in the fridge. This moist yogurt cake is a great way to use them—even slightly past-prime fruit fares well here. The tender cake gets a delightful contrast from the crunchy sugar crust that forms while baking.
In the photos you’ll see a mix of raspberries, strawberries and blueberries. The base is a simple yogurt cake made with Greek yogurt for richness and tang, and the surface is sprinkled with white sugar before baking so it crisps up nicely. Serve it plain for a casual snack or top with a scoop of vanilla ice cream for an easy dessert.
Ingredients and substitutions
Notes on key ingredients:
Berries – Choose strawberries, raspberries, blueberries, blackberries, or any combination. Fresh or frozen fruit works well; if using frozen, baking time may be slightly longer.
Yogurt – Thick Greek yogurt is recommended for the best texture. If you have vanilla-flavoured yogurt, omit the added vanilla in the recipe. Plain Greek yogurt or sour cream can be used as substitutes.
How to make berry yogurt cake: step-by-step
Here’s a visual summary of the process. See the Recipe Card below for full ingredient amounts and step-by-step instructions.
Step 1: Prepare the fruit and toss it lightly with a bit of flour; set aside.
Step 2: Make the yogurt cake batter.
Step 3: Fold most of the prepared fruit into the batter.
Step 4: Spread the batter evenly in a prepared 8×8-inch baking pan.
Step 5: Scatter some reserved fruit over the top of the batter.
Step 6: Generously sprinkle white granulated sugar over the top before baking to create a crisp, crackly finish.
Recipe tips!
- It may seem like a lot of sugar on top, but most or all of it improves the texture and flavor—don’t be timid.
- If you use frozen berries, allow a few extra minutes of baking time and check doneness with a toothpick or cake tester.
- Enjoy this as a simple snacking cake, or serve warm with vanilla ice cream for an effortless dessert.
Making ahead, storing and freezing
Store the cake loosely covered at room temperature for 2–3 days; it’s best within the first 24 hours. Wrap well and freeze for up to 3 months.
Get the Recipe: Berry Yogurt Cake
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Ingredients
Yogurt Cake Batter:
- 1/2 cup (113 g) salted butter, at room temperature
- 1 cup (200 g) granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla (omit if using vanilla yogurt)
- 1 1/2 cups (190 g) all-purpose flour, spooned and levelled
- 1 1/4 teaspoons baking powder
- Pinch of salt
- 1/3 cup + 1 tablespoon (100 g) Greek yogurt, plain or vanilla
Fruit:
- 2 cups berries (blueberries, raspberries, blackberries and/or strawberries), fresh or frozen
- 1 1/2 teaspoons all-purpose flour (for tossing the fruit)
Sugar Topping:
- 1/4 cup (50 g) white granulated sugar
Instructions
- If you have a kitchen scale, use the weight measurements for best accuracy. If you don’t, measure the flour with the spoon-and-level method.
- Preheat oven to 340°F (regular bake, not fan-assisted). Prepare an 8×8-inch metal pan by spraying with cooking spray and lining the bottom and two sides with parchment paper. If using a glass pan, reduce oven temperature to 315°F.
- Prepare the fruit by tossing it with the 1 1/2 teaspoons of flour; set aside.
- In a stand mixer fitted with the paddle attachment or using an electric mixer, cream together butter and sugar at medium speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, scraping the bowl as needed. Mix in the vanilla.
- Whisk together flour, baking powder and salt in a medium bowl. Add the dry ingredients to the butter mixture alternately with the yogurt, mixing just until combined. Remove the bowl from the mixer.
- Reserve 1/3–1/2 cup of the fruit. Fold the remaining fruit into the batter gently with a spatula.
- Spread the batter evenly in the prepared pan, scatter the reserved fruit on top, and sprinkle the surface with the granulated sugar.
- If using frozen fruit, the cake may require a few extra minutes of baking time.
- Bake for 40–45 minutes, checking after about 30 minutes. If the top browns too quickly, loosely tent with foil for the remainder of baking. A toothpick or cake tester should come out mostly clean with a few crumbs.
- Remove from oven and allow to cool in the pan for 30–45 minutes before lifting out using the parchment “handles” and slicing.
Notes
Tips:
Store loosely covered at room temperature for 2–3 days, best within 24 hours. Freeze wrapped for up to 3 months.
Refer to the notes and step-by-step photos above for helpful guidance and substitutions.
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