Saturday, June 4, 2022

Easy Blueberry Cake with Yogurt and Frozen Berries #Recipe @PegCochran



Michigan is number three in production of blueberries with my home state of New Jersey the fifth largest grower.  But even though Michigan produces a lot of berries, they aren't always in season.  You can still buy them, of course, but you'll pay an astronomical amount out of season. Frozen blueberries to the rescue!  I was dying for some kind of cake with berries and I found this recipe on the Sustainable Cooks blog.  It hit all the right notes.  It used frozen blueberries, had very little added sugar and had healthy Greek yogurt in the ingredients.  I used fat-free yogurt and it worked fine.  The recipe has another advantage--it was so easy to put together!  It would be a perfect cake to bake with a little one learning to cook.  It was very good and perfectly sweet with only one-quarter cup of sugar.


1 cup flour

1 tsp. flour

¼ sugar

1 tsp. baking powder

½ tsp. salt

3 tbsp. butter, melted

2 eggs, beaten

1 cup plain Greek yogurt

1 tsp. vanilla extract

1 tbsp. grated lemon zest

1.5 cups frozen berries—blueberries or raspberries or a combination

Powdered sugar if desired.


Preheat oven to 350 degrees


Grease cake pan. (9-inch round or 8 x 8 inch square) or spray with non-stick spray.  I made a "sling" out of parchment paper to make it easier to remove entire cake but that's optional.


Toss the berries with the 1 tsp. of flour and coat them well.



Combine dry ingredients (except for 1 tsp. flour) and whisk until combined.


Add butter, eggs, yogurt, vanilla and lemon zest and mix well.



Pour half the batter into prepared pan.  Top with half the berries.



Pour remaining batter into pan and top with remaining berries.



Bake for 35 to 40 minutes.  Sprinkle with powdered sugar if desired.




Book #3 in the Open Book Series


Barnes & Noble

A murder in her quaint British bookshop drops American Gothic novelist Penelope Parish into her deadliest caper yet.

Penelope Parish is ready to close the book on her amateur sleuthing—from now on, The Open Book’s writer-in-residence will be sticking to villains of the fictional variety while she puts the final touches on her new novel. But when an author is murdered inside the bookshop, all of Upper Chumley-on-Stoke goes on high alert.
Now it’s up to Pen and the quirky citizens of Chumley to stop a killer and protect the charming British town she’s begun to call home.



 Book #1


Barnes & Noble

    Book #2

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  1. We love blueberries! Thanks for the recipe. Sounds yummy.
    2clowns at arkansas dot net

  2. This sounds delicious.
    You can get frozen wild Maine blueberries and really have a treat!

  3. Thanks for the terrific recipe, Peg. I always have plain yogurt in the fridge, but I haven't yet used frozen berries in a recipe.

  4. Looks yummy! Think I will have to try to modify it to be gluten-free. I have fresh blueberries in the fridge.