Recipe: Cinnamon Blueberry Cake

This cake makes me feel as though it is still somehow summer. I stood at the window with the light streaming into my kitchen and the smell of rich blueberries and cinnamon tempting my senses. And it’s delicious. Trust me.


  • 6 tablespoons unsalted butter, melted and cooled
  • 1 cup packed Demarerra (dark brown) sugar
  • ½ cup whole milk yogurt
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 cups fresh or frozen (not defrosted) blueberries


  1. Preheat oven to 400˚F. Butter and flour a 9″ springform pan and set aside.
  2. Whisk together butter, brown sugar, yogurt, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a separate large bowl. Add yogurt mixture and stir until just combined. Fold in blueberries gently (do not overmix).
  3. Pour batter into pan and bake in the middle of the oven until it starts to pull away from the sides and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

Recipe Origin:

Based on a recipe from Gourmet Magazine