Soft Yogurt Cake with Berries, Ready in Under an Hour

Name: Soft Yogurt Cake with Berries, Ready in Under an Hour
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 8
Cuisine: Homemade
Ingredients: 250 g all-purpose flour; 125 g plain yogurt; 140 g sugar; 80 ml sunflower oil; 2 eggs; 120 g mixed berries (fresh or frozen); 1 sachet baking powder (about 16 g); 1 pinch of salt

A soft, moist yogurt cake packed with berries: ready in under an hour with pantry staples, perfect for breakfast or an afternoon snack.

Prep: 15 min
Cook: 38 min
Total: 53 min
Servings: 8 servings
Calories: 290 kcal

Category: Desserts
Cuisine: Homemade

Looking for a soft breakfast cake that is easy to put together and has something a little special inside? This yogurt cake with berries could quickly become your go-to weekend bake. You will have it on the table in under an hour, using simple ingredients you most likely already have on hand.

The real secret here is the yogurt. It adds moisture to the batter without weighing it down, giving every slice a texture that is both tender and well-structured. The berries — strawberries, blueberries, raspberries or blackberries, fresh or frozen — bring a gentle tartness that balances the sweetness of the sponge beautifully.

This cake has at least three things going for it: it takes only 15 minutes of active work, it needs nothing more than a bowl and a whisk, and it stays just as soft the next day. It is the kind of recipe worth keeping on permanent rotation.

One small trick that makes a real difference: toss the berries in a little flour before placing them on the batter. That simple step stops them sinking to the bottom during baking and keeps them evenly distributed in every slice. If you are using frozen berries, there is no need to thaw them first — add them straight from frozen, already dusted in flour.

You can use full-fat yogurt for a richer result, or a low-fat or plant-based yogurt if you prefer a lighter bake. The cake keeps well under a glass dome or wrapped in cling film for two to three days at room temperature, or up to five days in the fridge.

Ready to go? Let’s get started with this soft yogurt cake with berries.

Digital kitchen scale

In leavened recipes and baked goods, it lets you accurately weigh flour, liquids, and yeast.

View product

Pastry whisk

Useful for whipping egg whites to stiff peaks and for gently folding the mixture without deflating it.

View product

Oven tray or baking dish

Perfect for baking meatballs and vegetables. Choose a non-stick tray for better results and easy cleaning.

View product

Steps

Beat the eggs with the sugar using a whisk until the mixture is pale, fluffy and nearly doubled in volume — this takes at least 3-4 minutes at medium-high speed.
Add the yogurt and oil to the egg mixture, stirring at low speed or by hand until you have a smooth, even cream.
Sift the flour, baking powder and salt directly into the bowl, then fold in gently with slow, top-to-bottom strokes. Work only until the lumps disappear — do not overmix or the batter will lose its lightness.
Pour the batter into a 22 cm (9-inch) round tin lined with baking paper. Lightly dust the berries in flour in a small bowl, shake off the excess and scatter them evenly over the batter without pressing them in.
Bake in a preheated static oven at 175°C (350°F) for about 38 minutes, until a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely before slicing.

If you are using frozen berries, do not thaw them first — add them straight from the freezer, already dusted in flour, so they do not release water into the batter during baking.

The cake keeps well under a glass dome or wrapped in cling film for 2-3 days at room temperature, or up to 5 days in the fridge.

For a lighter version, swap full-fat yogurt for low-fat or plain plant-based yogurt — the texture barely changes, though the flavour will be a touch more delicate.

For a hint of extra fragrance, stir the zest of half an unwaxed lemon into the batter along with the yogurt.

Calories: 290 kcal
Carbohydrates: 35.0 g
Sugars: 18.0 g
Protein: 5.0 g
Fat: 14.0 g
Saturated fat: 5.5 g
Fiber: 2.0 g
Sodium: 170 mg

Soft Yogurt Cake with Berries, Ready in Under an Hour