Greek Yoghurt Berry Breakfast Cake

Greek Yoghurt Berry Breakfast Cake breakfast Gluten free berry breakfast cake with a crispy crumble topping berries, cakes, breakfast, Greek yoghurt, gluten free Greek Yoghurt Berry Breakfast Cake berries, cakes, gluten free

Updated. 30th April 2026

This delicious yogurt berry breakfast cake with a crispy crumble is simple to make and not too sweet and perfect for breakfast brunch or dessert. It’s made with fresh berries, and Greek yoghurt making this cake super easy to make with very basic pantry ingredients. It has a fluffy soft, moist crumb that is a cross between a pound cake quick bread and blueberry crumble muffins and that is exactly what I was going for. It is loaded with berries with a crunchy topping. If you like blueberry muffins you will love this cake. The perfect slice with your coffee or tea.

Greek Yoghurt Berry Breakfast Cake

Berry Yogurt Cake Recipe Ingredients

  • FLOUR: I use regular all-purpose flour or gluten-free all purpose 1-1 flour for this recipe. You will need it for the batter and the topping
  • SUGAR: Granulated white sugar to sweeten the cake - you will need it for the batter and the topping
  • BAKING POWDER: Check the date and make sure it is fresh. Baking powder helps with leavening
  • SALT: A little salt to enhance and balance flavors.
  • EGGS: You will be needing 3 large eggs - make sure your eggs are at room temperature
  • VANILLA: Pure vanilla extract is what I use
  • ALMOND EXTRACT: It adds the perfect almond flavor which gives baked goods that distinct bakery style flavor - but this is optional. If you prefer using vanilla only - just add a touch more instead of the almond one
  • VEGETABLE OIL: Vegetable oil is the fat component of the cake and I use canola oil, or light olive oil or sunflower oil.
  • YOGURT: We use full fat Greek yogurt for this recipe - it adds richness and moisture to the batter.
  • LIGHT CORN SYRUP/HONEY: Ideally you would want to use liquid invert sugar, it helps keep baked goods soft and tender. But I don’t have that stocked in my pantry too often so equally as good is light corn syrup or honey which add some sweetness but in baked goods they are used to add moisture and help keep the crumb tender in cakes.
  • LEMON ZEST: Lemon zest really bumps up the flavor of the cake. If you would like to add a little freshly squeezed lemon juice for extra lemon flavor you can up to 1 tablespoon mixed into the wet ingredients.
  • BLUEBERRIES: You can use fresh or frozen blueberries (for this cake If using frozen berries I recommend thawing them and patting them dry before adding - if they are left frozen there is a chance that the cake will have an altered texture ) If you don’t have blueberries feel free to use any fresh berries you like or a blend of them including blackberries, raspberries, and diced strawberries - just stick to the same amount as the blueberries
  • SLICED ALMONDS: I like to finely chop them and mix them into the streusel topping for extra flavour and crunch. Optional but recommended.
  • BUTTER: This is for the streusel topping. I use unsalted butter.
  • CINNAMON: Just a little cinnamon is what I like to add to the streusel toping for extra flavor. If you would like to flavor the batter with it too you can add a pinch to dry ingredients and even other spices like ground ginger or cardamom for warmer flavors.

Greek Yoghurt Berry Breakfast Cake

How to Make This Berry Yogurt Cake Recipe

  1. Prepare Streusel Topping: Combine flour, sugar, spices and almonds, then work butter into mixture until crumbs form.
  2. Combine Dry Ingredients: Whisk together the flour, baking, powder and salt
  3. Prepare Wet ingredients: Whisk together the the eggs, sugar, zest, oil, yogurt, corn syrup or honey and extracts
  4. Combine Dry With Wet: Gradually whisk in the dry ingredients into the wet until just incorporated.
  5. Add Berries: Toss half berries with remaining flour then fold them into the batter
  6. Assemble Cake: Scrape batter into pan, sprinkle remaining berries over top followed by the streusel
  7. Bake: Bake cake until golden and baked through - toothpick comes out clean.
  8. Cool: Allow cake to cool in pan 20 mins, remove collar slide cake on to cooling rack and cool completely.
  9. Enjoy: Serve with a dusting of powdered sugar, whipped cream, dollops of yogurt or your favourite glaze garnished with berries.

Greek Yoghurt Berry Breakfast Cake

Cake Baking Tips

  • Toss your berries with a little flour as this helps them from sinking to the bottom of the batter.
  • Ensure the oven is preheated to the right temperature before placing loaf in the oven. This will ensure that it bakes evenly.
  • Do not over-mix the batter - a few streaks of flour remaining in batter is fine. Over mixing can effect the texture of cake.
  • Be careful not to over bake. I tend to check my cakes 5-8 minutes before they are supposed to be done as listed in any recipe as oven temperatures vary and naturally that would mean so do baking times. When testing with toothpick or tester should be mostly clean with a few moist crumbs.

Greek Yoghurt Berry Breakfast Cake

Make Ahead, Storage & Freezing Instructions:

  • MAKE AHEAD: This cake keeps really well. Store it well wrapped on the counter for up to 3-5 days. The yogurt and oil provide lots of moisture, so it can sit on your counter for a few days without any fear of it drying out. In fact, I actually prefer it on day two, once the texture softens even more.
  • STORAGE: Once cooled store cake in sealed container. Cake can be stored in a sealed container at room temperature for 3-4 days.
  • FREEZING: To freeze cake: Let the cake cool completely first. Then wrap in plastic wrap, followed by aluminum foil and then place in a freezer safe airtight container or ziploc bag for up to 1-2 months. Thaw in the refrigerator then allow it to come to room temperature before serving.

Greek Yoghurt Berry Breakfast Cake

I served mine with a coconut whip which ended up looking more like a glaze over it because I sort of shot this cake while it was still warm - I couldn’t wait to have a slice. Its fine just as it is but it works well with a dollop of whip cream or a dusting of powdered sugar and topped with some fresh berries too. Can’t wait for you guys to try it! You will love it!

Greek Yoghurt Berry Breakfast Cake

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Recipe

Servings: 8-10
Prep Time: 20 mins
Bake Time: 50 mins
Total Time: 70 mins

Ingredients

For the Crumb Topping

  • ⅓ cup sugar
  • ¼ cup all purpose Flour
  • ¼ cup finely chopped sliced almonds (Pecans would also work)
  • ½ teaspoon ground cinnamon
  • 3 tablespoons cold butter cubed

For The Cake

  • 2 cups all purpose flour + 1 tablespoon, divided (for tossing berries)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon lemon zest
  • 1 cup granulated sugar
  • 1 cup full fat Greek yogurt, room temperature
  • ½ cup vegetable oil, like canola or sunflower seed oil
  • 3 large eggs, room temperature
  • 2 tablespoons light corn syrup or honey
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon almond extract
  • 1½-2 cups blueberries or mixed berries

Directions

  1. Preheat your oven to 350°F. and line the bottom of a 9-inch diameter springform pan with parchment paper and lightly grease with butter or oil.

Prepare Streusel Topping

  1. In a small bowl, stir together the sugar, flour, and ground cinnamon.
  2. Toss the butter in and work the butter into the dry ingredients with your fingers by rubbing it into the mixture until the dry ingredients start to form pea sized clumps and set aside.

Prepare Batter

  1. In a medium size mixing bowl whisk together 2 cups of flour, baking powder, and salt to combine.
  2. In a separate large mixing bowl whisk eggs, sugar, oil, yogurt, lemon zest, corn syrup or honey, vanilla and almond extract until combined and creamy.
  3. Add the flour mixture into the egg mixture a little at a time (approximately ⅓ cup at a time), gently whisking until flour is mixed and batter is formed. Use a rubber spatula to fold in the last bit of flour if needed and to scrape the bottom and sides of the bowl. A few streaks of flour in the batter are ok. (we are trying to incorporate flour gently so we don’t over mix the batter)
  4. Before adding berries to batter, toss half the berries with remaining 1 tablespoon of flour and gently fold the coated berries into the batter to evenly distribute with a rubber spatula.

Assemble & Bake

  1. Scrape the batter into prepared pan and gently smooth out if needed.
  2. Sprinkle over the remaining berries over top batter and gently press them into it.
  3. Sprinkle streusel topping over the batter evenly and gently press it into batter a little.
  4. Transfer cake to preheated oven and bake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool on cooling rack at least 20 minutes before unmolding. Remove collar from pan and slide cake off pan with the help of the parchment paper and allow cake to cool fully on wire rack.
  5. Serve room temp or slightly warm with a simple dusting of powdered sugar, or whipped cream, your favorite glaze or a dollop of Greek yogurt and fresh berries.

Adapted from Epicurious


Greek Yoghurt Berry Breakfast Cake