Blueberry Yogurt Cake

This blueberry yogurt cake is light, fluffy, sweet, and just a little tart in the best way. It features three layers of ultra-soft chiffon cake, a luscious blueberry yogurt whipped cream, and pockets of jammy blueberry compote in every bite.

Ingredients

900 g frozen blueberries
100 g granulated sugar
90 g water
15 g lemon juice
12 large eggs
270 g granulated sugar
180 g milk
112 g neutral oil (I used vegetable)
2 tsp vanilla extract
225 g cake flour
2 1/4 tsp baking powder
1400 g heavy cream
170 g full fat greek yogurt
113 g yogurt powder
120 g powdered sugar
1/4 cup blueberry compote

Method

In a small pot, combine frozen blueberries, sugar, water, and lemon juice.
Bring to a gentle simmer over medium heat. Stir occasionally and simmer until the mixture becomes thick, glossy, and jammy (about 20–30 minutes).
Let cool completely before using.
Preheat your oven to 350°F (175°C). Line the bottoms of three 9-inch cake pans with parchment paper. Don’t grease the sides—chiffon needs the grip to rise properly.
Separate your eggs into two large bowls — whites in one, yolks in the other.
Using a hand mixer or stand mixer, whip the egg whites on medium speed until foamy and bubbly.
Slowly pour in the sugar while whipping, and keep going until you get stiff, glossy peaks. Set aside.
To the yolks, add the milk, oil, and vanilla. Whisk until everything is smooth and well combined.
Sift in the flour and baking powder, and mix again until no lumps remain.
Now take about a third of the meringue and fold it into the yolk batter to loosen it. Gently fold in the rest in two more additions, being careful not to deflate all that fluff.
Divide the batter evenly between your pans and tap gently to pop any large air bubbles.
Bake for 25–28 minutes, or until the tops are golden and a toothpick comes out clean.
Let the cakes cool upside down if possible (on a cooling rack or bottle necks)—this helps keep their height. Once cool, run a thin knife around the edges and remove from the pans.
In a large bowl, combine the heavy cream, yogurt, yogurt powder, powdered sugar, and ¼ cup of your blueberry compote.
Whip everything together until the cream thickens and starts to hold soft peaks.
Scoop out about a third of it and chill in the fridge—this will be your finishing cream (마무리크림) for the outside of the cake.
Keep whipping the rest until it forms firm, smooth peaks—this is your sanding cream (샌딩크림) that goes between your cake layers. Don’t overwhip or it’ll get grainy!
Place your first cake layer on a board or turntable. Spread an even layer of sanding cream, then spoon a bit of compote on top.
Repeat with the next layer.
Once stacked, grab your chilled finishing cream and use it to cover the sides and top of the cake. It should be soft enough to spread smoothly but still hold its shape.
Chill the whole cake in the fridge for a few hours before serving—it tastes best cold and gives the cream time to set.

The chiffon cake base is adapted from Teak & Thyme’s Blueberry Chiffon Cake and scaled for three 9-inch layers, making it perfect for celebration cakes or sharing with a crowd. I also used a different whipped cream recipe to incorporate the freshness of yogurt that I love.

Why You’ll Love This Cake

If you’re looking for a cake that feels indulgent but won’t weigh you down, this is it. Chiffon cakes are known for their soft, cloud-like texture, and the blueberry yogurt whipped cream adds a creamy tang that makes each bite extra satisfying. The blueberry compote tucked between the layers adds a burst of fruity flavor that ties everything together. It’s like a bakery-style fresh cream cake, but homemade and totally customizable.

A Cake You Can Easily Switch Up

One of the best things about this cake is how easy it is to change the flavor by swapping the compote. Want a strawberry yogurt cake? Just use strawberry compote instead of blueberry. Mango? Raspberry? Even yuzu or passionfruit? Go for it. The base chiffon cake and yogurt cream pair well with almost any fruit, so you can make this cake again and again and never get bored.

What If I Don’t Like Yogurt?

Totally fair. The yogurt and yogurt powder give the whipped cream that tangy “yogurt ice cream” flavor that’s super popular in Korean bakeries. But if that’s not your thing, you can absolutely leave out the yogurt and yogurt powder and still end up with a delicious blueberry and cream cake. The cream will be sweeter and more neutral, but still rich and balanced by the blueberry compote.

Sanding Cream vs Finishing Cream (샌딩크림 vs 마무리크림)

In Korean-style fresh cream cakes, it’s common to use two textures of whipped cream: one sturdier for layering between the cake layers (샌딩크림, or sanding cream), and one slightly softer and smoother for the outside of the cake (마무리크림, or finishing cream). I like to whip the cream mixture until it just starts to thicken, then separate it: keep a portion in the fridge as-is (for finishing), and continue whipping the rest to stiff peaks (for sanding). This makes assembly easier and gives you that smooth, bakery-style finish.