Rhubarb, Blueberry, and Yogurt Cake – Fruity, Moist, and Light

This Rhubarb, Blueberry, and Yogurt Cake is a tender, moist cake bursting with the sweet-tart flavor of rhubarb and the juicy sweetness of blueberries. The addition of yogurt keeps the cake soft and light, while a touch of cinnamon and vanilla enhances the natural fruit flavors. Perfect for breakfast, dessert, or a teatime treat, this cake is simple to make yet impressive in taste and texture.

Why You’ll Love This Recipe

Fruity & Refreshing – Rhubarb and blueberries provide a perfect balance of tart and sweet.
Moist & Light – Yogurt keeps the cake soft, tender, and not too heavy.
Quick & Simple – Minimal ingredients and easy mixing for a hassle-free bake.
Versatile Treat – Great for breakfast, dessert, or sharing with friends and family.

Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup plain yogurt
• 1 cup chopped rhubarb
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat Oven
   Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
2. Prepare the Batter
   In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and yogurt. Gradually fold in the dry ingredients until just combined.
3. Add the Fruit
   Gently fold in chopped rhubarb and blueberries, ensuring even distribution without overmixing.
4. Bake the Cake
   Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Serve
   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve plain or with a light dusting of powdered sugar.

Nutritional Information

Calories: ~240
Protein: 4g
Fat: 10g
Carbohydrates: 35g
Sugar: 20g
Fiber: 2g

Tips for Success

Use Fresh or Frozen Fruit – Both work, but thaw frozen blueberries and drain excess liquid.
Don’t Overmix – Keeps the cake light and tender.
Optional Toppings – Sprinkle with powdered sugar or a light glaze for extra sweetness.

Why This Recipe Works

The yogurt in the batter adds moisture and a slight tang, which complements the tart rhubarb and sweet blueberries. Baking gently allows the fruit to stay juicy while the cake sets with a soft crumb. The combination creates a perfectly balanced, fruity dessert that’s both tender and flavorful.

Rhubarb, Blueberry, and Yogurt Cake is a light, moist, and flavorful treat perfect for any occasion. Easy to prepare and packed with fresh fruit, it’s a delightful addition to breakfast, brunch, or dessert tables.