This Apricot Blueberry Yogurt Cake is moist, tender, and topped with fresh apricots, blueberries, and a glossy apricot glaze.
One of the things I love about summer is all the wonderful stone fruit that comes into season. I recently bought some beautiful apricots, but they turned out to be so sour we couldn’t enjoy them fresh. Rather than let them go to waste, I decided to bake them into this Apricot Blueberry Yogurt Cake instead.
The result is a delicious cake filled with juicy blueberries and topped with fresh apricots and more blueberries. A simple apricot jam glaze adds the perfect finishing touch, making this an ideal summer dessert.
A Summer Twist on My Apple Yogurt Cake
This Apricot Blueberry Yogurt Cake is a variation of the Apple Yogurt Cake I shared last fall. Thanks to the Greek yogurt, the cake has a wonderfully moist and tender crumb.
Just like the apple version, this cake is simple to make. Start by beating the butter and sugar until light and fluffy. Add the egg and beat until fully incorporated, then mix in the vanilla extract, lemon zest, and Greek yogurt.
Gradually add the flour mixture, mixing just until combined. Gently fold the blueberries into the batter before transferring it to a 7-inch springform pan. Arrange the apricot slices decoratively over the batter, then scatter the remaining blueberries between the apricots.
Bake in a 350°F oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. This version bakes a little faster than the apple cake since the apricots are arranged on top rather than folded into the batter.
Finish with an Apricot Glaze
I don’t usually glaze my cakes, but because these apricots were especially tart, this cake definitely benefited from one.
You can use either apricot or peach jam for the glaze. I used my all-time favorite St. Dalfour Apricot fruit spread from France. The glaze added just the right amount of sweetness while giving the cake a beautiful glossy finish. The sweetness from the glaze was exactly what this cake needed.
Simply heat 2 tablespoons of fruit spread in the microwave for about 15 seconds, or until smooth. Using a pastry brush, gently brush the glaze over the fruit while the cake is still warm and in the pan. Allow the cake to cool completely before releasing the springform ring.
Serving Ideas
I served this cake on my Johnson Brothers Old Britain Castles plates. Their timeless blue-and-white pattern complements the golden apricots and vibrant blueberries.
Serve the cake at room temperature on its own, or pair it with a scoop of vanilla ice cream, or lightly sweetened whipped cream, for an extra-special summer treat.
More Yogurt Cake Recipes
Apricot-Blueberry Yogurt Cake
Equipment
- 7-inch springform cake pan
Ingredients
- 4 medium apricots, pitted and sliced into wedges
- ¾ cup blueberries, divided
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 5 tbsp unsalted butter, softened
- ½ cup cane sugar
- 1 large egg
- ½ tsp vanilla extract
- ⅓ cup greek yogurt ( I used full fat)
- 1 tsp lemon zest
- 2 tbsp apricot or peach fruit spread or jam
Instructions
- Preheat the oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper and butter the sides and bottom.
- Toss ½ cup blueberries with 1 teaspoon flour (taken from the measured flour) and set aside. In a small bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes. Add the egg and beat until incorporated. Mix in the vanilla, Greek yogurt, and lemon zest until smooth.
- Add the flour mixture gradually and mix on low speed just until combined. Do not overmix. Gently fold blueberries into the batter.
- Transfer the batter to the prepared pan and smooth the top evenly. Arrange the apricot slices decoratively over the batter, slightly overlapping them if desired. Scatter the remaining ¼ cup blueberries among the apricot slices.
- Bake for 50–60 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. If the top begins browning too quickly, loosely tent with foil after about 40–45 minutes. Let the cake cool in the pan for 15–20 minutes.
Apricot Glaze
- Warm the apricot fruit spread in the microwave for about 15 seconds. Brush the warm glaze generously over the apricots and blueberries while the cake is still slightly warm.
- Continue cooling the cake in the pan for another 20–30minutes, then release the springform ring. Serve at room temperature.