Why You’ll Love This Recipe

Bursting with Fresh Fruit: Each slice is loaded with juicy apple chunks and plump blueberries, providing a refreshing and fruity experience.
Quick and Easy Preparation: With just 20 minutes of hands-on time, this cake is perfect for both novice and experienced bakers looking for a straightforward yet impressive dessert.
No Special Equipment Needed: A simple whisk is all you require—no need for mixers or complex tools.
Versatile Serving Options: Enjoy it plain, dusted with powdered sugar, or paired with a scoop of vanilla ice cream for added indulgence.

Ingredients

2 cups all-purpose flour, sifted or aerated
2 teaspoons baking powder
1 cup granulated white sugar
2 ounces salted butter, melted (¼ cup)
2 large eggs
1¼ cups plain Greek yogurt
1 teaspoon pure vanilla extract
2 large apples (such as Fuji), peeled and cored
8 ounces fresh or frozen blueberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Set your oven to 350°F (175°C). If available, use the convection bake setting for more even baking. Line the bottom of a 9×3-inch springform pan with parchment paper and grease the sides and bottom with butter or cooking spray.
Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour and baking powder until well combined.
Prepare Wet Mixture: In a large bowl, combine the granulated sugar, melted butter, and eggs. Whisk vigorously for about 1 to 2 minutes until the mixture becomes light and fluffy.
Incorporate Yogurt and Vanilla: Add the Greek yogurt and vanilla extract to the wet mixture, stirring just until combined.
Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix to maintain a tender crumb.
Prepare Apples: Chop one of the peeled and cored apples into small chunks and fold them into the batter. Slice the second apple into thin slices and set aside for topping.
Assemble the Cake: Pour the batter into the prepared springform pan, smoothing the top with a spatula. Arrange the apple slices in a circular pattern on top of the batter, then sprinkle the blueberries evenly over the top.
Bake: Place the pan on the middle rack of the preheated oven and bake for approximately 50 to 60 minutes, or until a toothpick inserted into the center (avoiding the fruit) comes out clean.
Cool and Serve: Remove the cake from the oven and allow it to cool in the pan on a wire rack. After about 30 minutes, release the cake from the springform pan. Once fully cooled, transfer the cake to a serving plate. Optionally, dust with powdered sugar before serving.

Servings and Timing

Servings: This recipe yields approximately 10 servings.
Preparation Time: 20 minutes
Baking Time: 50 to 60 minutes
Total Time: Approximately 1 hour and 20 minutes

Variations

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Gluten-Free Measure-for-Measure Flour.
Dairy-Free Adaptation: Replace the butter with ¼ cup of light olive oil or a neutral-flavored vegetable oil. Substitute the Greek yogurt with ¾ cup of dairy-free yogurt, like unsweetened almond or cashew milk yogurt.
Alternative Fruits: Feel free to experiment with other fruits such as peaches, raspberries, or blackberries, either in place of or in addition to the apples and blueberries.
Nutty Addition: Incorporate chopped nuts like walnuts or pecans into the batter for added crunch and flavor.

Storage/Reheating

Room Temperature: Once completely cooled, the cake can be stored at room temperature for up to 48 hours. Cover it loosely with parchment paper or aluminum foil, allowing some air circulation to maintain the crumb topping’s texture.
Refrigeration: For longer storage, place the cake in an airtight container or wrap it tightly in plastic wrap and refrigerate for up to 4 days. Note that refrigeration may cause the crumb topping to lose some of its crunchiness.
Freezing: To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

What type of apples are best for this cake?

Sweet, firm apples like Fuji, Gala, or Honeycrisp are ideal as they hold their shape during baking and add natural sweetness.

Can I use frozen blueberries?

Yes, frozen blueberries can be used without thawing. Just fold them into the batter as you would fresh blueberries.

How can I make this cake gluten-free?

Blueberry Apple Greek Yogurt Cake

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Author: Julia
Total Time: 1 hour 20 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

Apple Blueberry Cake is a moist, fluffy dessert bursting with fresh apples and juicy blueberries. Enhanced with Greek yogurt and vanilla, this simple yet elegant cake is perfect for any occasion. Serve it with coffee or ice cream for an irresistible treat.

Instructions

Preheat Oven: Set the oven to 350°F (175°C). Line the bottom of a 9×3-inch springform pan with parchment paper and grease the sides.
Mix Dry Ingredients: In a medium bowl, whisk together the flour and baking powder.
Prepare Wet Mixture: In a large bowl, whisk sugar, melted butter, and eggs for 1-2 minutes until light and fluffy.
Add Yogurt and Vanilla: Stir in Greek yogurt and vanilla extract until just combined.
Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, mixing gently to avoid overmixing.
Add Apples to Batter: Chop one apple into small chunks and fold into the batter.
Assemble Cake: Pour the batter into the prepared pan. Arrange thinly sliced apple slices in a circular pattern on top, then sprinkle blueberries evenly.
Bake: Bake on the middle rack for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Cool in the pan for 30 minutes, then release from the springform pan. Once cooled completely, dust with powdered sugar if desired.

Notes

Use frozen blueberries directly without thawing to avoid excess liquid in the batter.
To prevent apples from browning, toss chopped apples in a bit of lemon juice before folding them into the batter.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American