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Blueberry Yogurt Cake

User Rating 4.5 Star Rating (2 Reviews)


Blueberry Yogurt Cake

Blueberry Yogurt Cake

Photo of Blueberry Cake © Diana Rattray
Bake this easy cake mix blueberry cake in a Bundt cake pan or tube cake pan. Use plain, vanilla, or blueberry yogurt in this delicious cake.

Cook Time: 1 hour

Total Time: 1 hour


  • 3 large eggs
  • 8 ounces plain, vanilla, or blueberry yogurt
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/4 cup granulated sugar if using unsweetened yogurt
  • 1/3 cup canola oil, corn oil, or safflower oil
  • 1 white cake mix with pudding in the mix
  • 16 ounces frozen blueberries


Grease and flour a 10 or 12-cup Bundt cake pan or a tube cake pan. Heat the oven to 325° for a dark-colored Bundt cake pan or nonstick pan, or 350° for a light-colored pan.

In a mixing bowl with electric mixer, beat together the eggs, yogurt, orange juice concentrate, sugar, and oil until smooth. Slowly beat in the cake mix. Continue beating on high speed for 2 minutes. Fold blueberries into the batter. Batter will be somewhat lumpy. Spoon into prepared cake pan.

Bake for 50 to 60 minutes, depending on pan size and color, or until browned and a toothpick or cake tester inserted into the cake comes out clean.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
blueberry yogurt cake, Member cathyjb1

This cake has a wonderful flavor and texture. However, both times I have made it, it has been difficult to remove from the pan without its tearing apart. I have baked it an hour and 10 mins. to get it done. Don't forget to add the blueberries although the recipe instructions forgets to include them.

4 out of 6 people found this helpful.

See all 2 reviews

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