Name: Easy Strawberry Blueberry Greek Yogurt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 2 large eggs; 2/3 cup granulated sugar; 1 cup plain Greek yogurt; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 3/4 cup fresh strawberries, sliced; 3/4 cup fresh blueberries; Powdered sugar (optional, for dusting)

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This Easy Strawberry Blueberry Greek Yogurt Cake is one of my favorite ways to enjoy fresh berries in a light, fluffy dessert that’s perfect any time of year. The Greek yogurt adds a rich tang and keeps the cake incredibly moist, while the berries give it bursts of natural sweetness. Whether I’m serving it for brunch, dessert, or with coffee in the afternoon, this cake always impresses with minimal effort.

Why You’ll Love This Recipe

I love how simple this cake is to make—no layers, no complicated steps, just one bowl and a handful of wholesome ingredients. The Greek yogurt gives the cake a soft, tender crumb and a slight tang that balances the sweetness of the fruit. It’s a great way to use up fresh or even frozen berries, and it looks beautiful with the berries peeking through the golden top. I also like that it’s not overly sweet, so I can enjoy it any time of day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Eggs
Granulated sugar
Plain Greek yogurt
Vegetable oil or melted butter
Vanilla extract
Fresh strawberries, sliced
Fresh blueberries
Powdered sugar (optional, for dusting)

Directions

I preheat the oven to 350°F (175°C) and grease a round or square baking pan.
In a bowl, I whisk together the flour, baking powder, and salt.
In another large bowl, I beat the eggs and sugar until light and fluffy.
I stir in the Greek yogurt, oil, and vanilla until smooth.
I gradually mix the dry ingredients into the wet ingredients until just combined—being careful not to overmix.
I gently fold in most of the berries, saving a few to scatter on top for a pretty finish.
I pour the batter into the prepared pan, smooth the top, and add the reserved berries.
I bake the cake for about 40–45 minutes, or until a toothpick inserted in the center comes out clean.
After letting it cool, I sometimes dust the top with powdered sugar for a simple, elegant touch.

Servings and timing

This cake makes about 8 servings and takes around 15 minutes to prep, plus 40–45 minutes to bake. It’s ready to enjoy in about an hour, making it perfect for last-minute guests or a weekend treat.

Variations

Sometimes I use raspberries or blackberries instead of blueberries, or a mix of whatever berries I have on hand. For extra flavor, I zest a lemon into the batter or add a bit of almond extract. If I want a more indulgent version, I serve it with whipped cream or a drizzle of lemon glaze. I’ve also made it in a loaf pan for a more casual, snack-style cake.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days, or in the fridge for up to 4 days. It stays moist thanks to the yogurt. To reheat, I warm individual slices in the microwave for 10–15 seconds. It also freezes well—I just wrap it tightly and freeze for up to a month, then thaw at room temperature before serving.

FAQs

Can I use frozen berries?

Yes, I’ve used frozen strawberries and blueberries—no need to thaw them first. I just toss them in a little flour before folding into the batter to prevent sinking.

Can I use flavored Greek yogurt?

Plain works best for controlling the sweetness, but I’ve used vanilla yogurt in a pinch—it adds a nice flavor boost.

What type of pan should I use?

I usually use a 9-inch round cake pan or an 8×8 square pan. Both work great and give the cake a nice thickness.

How do I keep the berries from sinking?

I lightly toss the berries in flour before folding them in. It helps suspend them throughout the cake as it bakes.

Is this cake overly sweet?

Not at all. It’s lightly sweet with a tangy balance from the yogurt and berries, which makes it perfect for breakfast or dessert.

Conclusion

This Easy Strawberry Blueberry Greek Yogurt Cake is one of those effortless recipes I keep coming back to. It’s soft, fruity, and beautifully simple—perfect for any season and any occasion. I love how versatile it is and how quickly I can whip it up when I want something light, fresh, and delicious.