Low calorie Blueberry Yogurt Cake Recipe
Whoever named it a bait (oh wait - its the Pillsbury guyz or may be the one who participated in their competition) knew what they were saying. This in my opinion is a bait for everyone!  Even those who hate desserts/sweet stuff. For all the weird faces I adorn when it comes to sweet dishes, this one had me in - hook, line and sinker!  For something holding its shape and looking all crunchy and browned on top, this one misleads you by literally melting in your mouth. This particular recipe has gone places. From the original 15 yr girl who made it @ a Pillsbury cook off to Cook's Country which in turn was adapted by Smitten Kitchen where I saw it first and then to Whisk Kid that I chanced upon while searching for something else.
Low calorie Blueberry Yogurt Cake Recipe
Changes I Made : I used these two blogs as my base and adapted it to make this eggless. Though my aim while starting out was just to make this egg free, in the middle of it, I thought of reducing some of the fat too just to see if I can tone it down on the calories. I did not go all the way for the reason that I did not want to change the integrity of the dish - "Richness". I wanted to retain the "bait" part of it which is why the butter went in as it is. The Greek Yogurt and 2% milk got added in for the eggs along with reducing the calorie. It worked our pretty well. At the end of which, I had to wonder the same that  my other half voiced aloud -"If this is lightened, I wonder how the original version tasted!". It was that rich. May be those who have tasted the original might be able to tell the difference but for us this is a keeper recipe. I might tone down the butter next time just for the sake of experimenting but this "melt-in-the-mouth" deliciousness is a must for special occasions.
  • Cook time:
  • Prep time:
  • Serves: 8+ people
  • Yields: Makes one 9"X13" cake
Ingredients
  • 2 cups plus 1 tsp all-purpose flour, divided
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 16 tbsp unsalted Butter (2 sticks), softened (see Tips)
  • 1-1/4 cup Sugar
  • 3/4 cup 2% Milk
  • 1 cup Fat Free Greek Styled Yogurt (see Tips)
  • 1 cup fresh Blueberries (see Tips)
  • 1/4 cup decorating Sugar, any color (optional)
  • 1 tsp Vanilla Extract
Tips
1. Butter - Next time I am planning to replace half oil for butter to reduce the fat even more. I assume that replacing half of it might not make that big a difference.
2. Yogurt - You can use any other plain yogurt on hand.
3. Blueberries - You can use frozen blueberries too. Do not thaw before adding them to the batter.
4. Decorating Sugar - You might have seen these in the Baking aisle of your store. The sugar that's used for sprinkling/decorating your cakes, cookies etc. They come in various colors. Here is a link just in case you are wondering what these are - http://www.naturalcandystore.com/category/india-tree. Its optional of course. You can skip it altogether or use plain granulated sugar instead.
Method
1. Preheat oven to 350F (175C). Grease and flour 9" x 13" baking pan or use any other square pan you like. These will be fragile so my recommendation is to use round/square pans instead of fancy bundt or any other rimmed pans. Depending on your expertise/know how do experiment with other pans after the initial trial. In a bowl, combine two cups flour, baking powder, and salt. Set aside
2. In another large bowl, beat butter and sugars until fluffy.
3. Add vanilla. Add 1/2 cup of yogurt and 1/4 cup milk and beat until combined.
4. Fold in one-third of flour mixture until incorporated; Fold in remaining milk. Fold in half of remaining flour mixture, then remaining yogurt,
5. and finally remaining flour mixture.
6. You can beat it lightly too, but I folded it just to avoid over beating. Mix until well combined.
7. In a another bowl, toss 1/2 c  blueberries with remaining one teaspoon flour
8. and, using a rubber spatula, gently fold blueberries into the batter. I think if using frozen blueberries, this step of tossing it with flour is not required.
9. Spread into prepared pan.
10. Scatter remaining 1/2 c blueberries over top of batter and sprinkle with 1/4 cup of regular/decorating sugar. I used regular sugar + a little bit of yellow decorating sugar.
11. Bake until toothpick inserted in center of cake comes out clean, around 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up).
Serve warm or at room temperature. I could not cut it without it breaking immediately. I let it cool down completely and then was able to slice them into pieces. Did you see that spongy interior? It actually MELTS in your mouth. Extremely addictive stuff! Low calorie Blueberry Yogurt Cake Recipe

Recipe Reference

recipe put together and customized from smitten kitchen and whisk kid

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8 Member Reviews

By Rathnam on Dec 1, 2013

This is one of the best eggless cakes I have made- very soft and moist and delicious.

Recipe Image

By Gayathri on May 24, 2012

I'd repeat this for sure!!!

Ofcourse, I made alterations, specially Butter, got it down to 3/4th cup of Oil & 1/4 cup Butter. Sugar, simply reduced it to Half. I was in a hurry to cut them and take them along, so I could nto take a nice picture, but I still have a decent one from my phone.

Thanks D!

Read All 8 Reviews →

60 Comments

By Holly on Aug 8, 2016

My son and I made this today and it was SOOOOOOOO amazing!!!! Wow, it tastes just like an expensive coffee cake you'd buy in a coffee shop!!! I might try making it into muffins sometime. Wow, this was so good and DEFINITELY a keeper for special occasions, brunches, potlucks, holidays, etc.!!!!!!

I am glad to hear it Holly. Mine loves it too and keeps asking for it. My husband is also a fan. It was only after seeing their reaction I was convinced about the name for the cake :) --DK

By b on Aug 14, 2015

Unbelievably decadent and irresistibly good! It's somewhere btwn a streusel and a sour cream cake, only much more tender and moist! The best of what's possible w/ egg-less baking and, b/c of the Greek yogurt (Fage), it's really pretty protein-dense for a desert (about 21 grams of protein from the yogurt alone w/ roughly 6 grams of protein per slice for a cake w/ 9 portions.)

By Priya on May 16, 2015

Tried out the recipe yesterday and it was a superhit! Thank you so much for this recipe. Helped satisfy my craving in the wholly veg diet I'm trying to follow :) :)

By AnnaM on Dec 1, 2014

Hey, the cake looks lovely but i was wondering if I could do the same without the blueberries and add coffee instead?

By Coco in the Kitchen on Oct 20, 2014

Yday, I ran out of eggs, but HAD to bake a cake for my parents. Found you online and now I'm hooked! Love the name of this one...Boy Bait. Got my man, but let's see if this'll help me keep him. ;)

;) :p --DK

By fahi on Jul 24, 2014

hiya....i wanted to use only oil....could you let me know how much oil should be used please?

By Diane on Apr 7, 2014

If the cake is that soft, wouldn't it break to pieces trying to turn it out into a platter even after 20 minutes? Think I would just leave it in the cake pan.

By Puja on Apr 4, 2014

hey i want to know if i replace blueberries with banana pulp would it work? guess i will have to reduce the liquid content? Pls advise

By Gayatri on Mar 12, 2014

Hi, Thank you for sharing your recipes. I tried the recipe twice but haven't got the results that I was expecting such as the spongy interior. I'm going to give it a go another time before giving up. Did you try the recipe with self-raising flour? Thank you once again.

By Ruchica Bagga on Mar 3, 2014

Hi, can I use canned blueberries instead of fresh ones....

By Arathi on Feb 3, 2014

I made this yesterday! Came out perfect, thank you for recipe!

By Puva on Jan 1, 2014

Would you be able to provide the measurent in grams please? Thanks! I made the cake & it was lovely.

By Puva on Dec 30, 2013

I made this with strawberries last week and it turned out lovely. Thank you for the amazing recipe. Would u be able to use grams/ml in your ingredients in future for easy referances? Thanks. Greetings from malaysia.

By Lani on Dec 25, 2013

Can i use oil instead of butter? What can i use instead of yogurt? for the milk part i assume i can use almond milk.

By Ecomil – Egg Substitutions on Aug 30, 2013

[...] yogurt works deeply like whiz tofu as an egg replacer. It makes things moist. Recipes: Blueberry Boy Bait;Strawberry Yogurt [...]

By veena on Apr 20, 2013

Hi. Tried this out .It came out very well. Thanks for the recipe

By malathi venkatesh on Mar 19, 2013

instead of blueberries what can i use

By Poorva on Mar 18, 2013

hi, i m from india and the blue berries ae not easily available. which fruit can be best suitable as a replacement?

By Sweeta on Feb 6, 2013

What is 2 PC milk

Its a milk with just 2% milk fat. You can use whole milk or skimmed milk instead --DK

By Danni on Jan 27, 2013

I was wondering as my daughter has an egg allergy and i can't have milk. How can i make this work for both of us?

By Preeti on Dec 21, 2012

I tried this today and it came out exactly like in your pictures. I have failed miserably at baking attempts before and I am so glad i found a recipe that works. I am going to try all your baking recipes. I have one request - please try this recipe with half the butter replaced and let us know how it turns out. Thanks a lot. You made my day and my Christmas.

By Maithireyi on Dec 6, 2012

Hi DK, blueberry bait looks awesome. I just have a question - Can I replace blueberries with fresh blackberries?

By recipes | Pearltrees on Nov 10, 2012

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By Meera on Aug 13, 2012

Hey i love your site for being vegan. i have for long been hunting for one which had eggless versions of the sweet delights (just to easy my guilt while indulging on the sweet treats :wink: ) Well i am a cake fanatic now and have been trying my hand at it too. So, thanks for your blog i am more confident now to try eggless versions. :)

By Rakhee on Jul 9, 2012

Can we make this with milk maid so as to avoid the yogurt and milk?

By Julie Ann @ Buy Electric Shaver on Mar 16, 2012

Has anyone made it with almond milk and Earth Balance butter? I would like to make it as dairy free as possible (except I would keep the greek yogurt).

By Sj on Mar 16, 2012

Made it today. Came out really really well.......Wish I could send you the pics. Thanks for the recipe. Now I am inspired to expolre my baking skills......

By Simi on Mar 14, 2012

Thanks DK for a wonderful recipe!! I made this cake last week and it turned out exactly how it looks in the picture on your site. The taste was awsome and it was the best cake I ever made. I have also tried a lot of other recipes from your site like blueberry banana bread, pear and walnut muffins, cheddar cheese bread and lot others. Every single recipe is so easy to follow and turns out great. Im so glad to find your site....you have really inspired me to bake. I always consider myself a good cook but now i am becoming a baker too and the credit goes to you. I've been telling a lot of my friends to refer to your website. Once again, thanks so much DK!! May God bless you!! :-D

By sathya on Mar 14, 2012

Hi DK, My bait turned out to be a pudding. It didnt get the perfect shape as cake when i tried to turn it upside down. I baked it for 40 min. What could have gone wrong? :( But we loved the taste and it was all gone :)))

It will be a very soft cake. Mine was very delicate when I removed it from the oven. I let it cool down for about 15-20 minutes before I was able to cut it into pieces. I do mention that in my post. But it was not a pudding consistency for sure. I think the liquid ratio must have been a little more for you causing this. --DK

By Sj on Mar 14, 2012

I guess 2 sticks of butter equals 227g??

1 stick of butter = 113.4 gr, so yes --DK

By sathya on Mar 6, 2012

Hi DK, I made this yesterday. The taste was awesome... Me and my husband loved it :) Thank you. Everything went out well till i baked it. When i tried to turn the cake upside down from the pan (after half an hour) it turned out to be a pudding :( The cake was so soft that it couldnt have a proper shape. Can u let me know where i went wrong? Cake didnt have any raw taste too.

By Divya on Jan 10, 2012

Hi DK, A very basic question : Its mentioned 2 cups of all purpose flour. The measurement of a 'cup' is the rice cooker measurement cup or any other specific cup. Pl let know. Thanks.

By leftie on Jan 4, 2012

I tried this recipe yesterday and the result was great! The bread so soft and tasty, my friends loved it! Thanks for sharing this recipe.

By Kaitlin on Dec 5, 2011

The original is, indeed, VERY rich! I'm curious to see how the lightened version tastes. It sounds awesome!

By Shilpa on Nov 29, 2011

I made this cake with much less butter (1 cup butter + scant 3/4 cup oil) and still it was sooooooooooooo spongy n yummy. thanks for sharing this recipe.

By meera on Nov 28, 2011

thanx for the wonderful posts..!! I have a question : some of your cake batter are thinner. as for this particular cake, the batter is kind of thick. if it were bit thinner, would the cake come out more softer ? pl let me know ..!! regards

By anu on Nov 26, 2011

:wink: what r baking temperature do mention???

Its in Step 1

By laxmi valecha on Nov 21, 2011

well i stay in lagos and we do not get any types of berries out here not even frozen ones.. can we minus blue berries and make the cake with other ingredients in same proportion? plz let me know b4 i try.thank you.

I guess you can. As for the other proportions, I cannot say it without trying! Take a risk, who knows it might blow your mind :)

By Abhilasha on Nov 4, 2011

Hi DK, I was just going through the recipe and cutting it short to 1/4th of the original recipe, and found that vanilla is missing in the ingredients :) ......can you please update it. I am craving to eat a tasty eggless cake right now, and the photos are so very inviting !!!!! Thanks Abhilasha

Thanks for the pointer Abhilasha. Have updated the ingredients now :)

By CurryLeaf on Nov 4, 2011

TOOOOOOOOOOOOOOOOOO BEAUTIFUL This ones is a sure bait for me. Seeing the pic, makes me wish I had frozen some blueberries. Can't wait to try this. Will keep u posted when I make and post this. YUMMY.

By Srividya on Nov 3, 2011

Hi, DK.The recipe looks lovely.But i do not get fresh blueberries here.Can i use the dried ones.Or else can i substitute with something else.I have tried and made a couple of your recipes with good results. Thank you.

By vinny on Oct 30, 2011

I try making cakes and biscuits so many times but..............failed. I dont know where I go wrong.My biscuits after cooling down becomes so hard and burn from inside,but the side taste good.plz help me out.My cakes become hard :(

By Meena on Oct 23, 2011

Hi DK Nice website.I tried this recipe today,but it had an overwhelming yoghurt odour. Where I could have gone wrong? BTW,is it OK to use any of your cake recipes to make cupcakes??'Coz I made this as a cupcake and it dint come out very well.The middle was dense and undercooked.Please do something to reverse the jinx.

I have no idea about the yogurt smell! This is the first time I am hearing about it..was it a sour yogurt? Make sure it does not taste so. As for the cupcakes, yes, every cake recipe can be easily made into cupcakes. The only care that should be taken is the baking time. The cupcakes will bake faster than a cake hence reduce the cooking time.

By Anushruti | Divinetaste on Oct 19, 2011

Looks so wonderful! Yes...this could bait anyone and not jus the boys!

By Shoba Shrinivasan on Oct 19, 2011

Hey Dk, Lovely post with some amazng step by step pics. WHat was the final consistency? Looks a little thick to me? Was it thick as you have used greek yoghurt? Does it matter? Love the purple hues created by the blueberries!!! shall def try it and let you know! Shobha

By Sowmya on Oct 19, 2011

Hi DK, This one is so tempting..If I want to reduce the quantity in half, what would be the right size pan? I have a 9 inch round, 8 inch square pan. Thanks Sowmya

By kiran singh on Oct 19, 2011

Hi DK, You are great :-P this is so yummy

By Divya Vikram on Oct 18, 2011

DK, you have a wide range of blueberry recipes in your site. This looks so yummy!

By Poornima on Oct 18, 2011

Anyone would fall for that bait...looks amazing.

By Prithi on Oct 18, 2011

DK, I want to reduce the quantity of the cake by half, can I just reduce all the ingredients exactly by half or is there any there better way to do it? I am new to baking, would like to know before I do any experiments in my kitchen :wink: Appreciate it.

Oh yes, you can :)

By Anu on Oct 18, 2011

Nice moist bait, the name is very new to me

By vanamala on Oct 18, 2011

delicious cake

By aarti on Oct 18, 2011

Hi Dk, Agian which sugar has been used for cake. Powered sugar or castor sugar. I wanted to know how much it diff to use any of it.means what diff does it make to use either of it? thank you :) Aarti

By aarti on Oct 18, 2011

Hi Dk, Would like to know about blueberries. I haven't seen frozen blueberries in market or fresh ones. I love blueberry could you please suggest what can i do if i don't get blueberry. does blueberry in syrup work. I guess i have seen that. ?????????

By Priya on Oct 18, 2011

Lovely name; looks super moist and excellent..

By Maria on Oct 17, 2011

we don't get blueberries in India. Do you think we could use purple grapes as a substitute?

By mridhu on Oct 17, 2011

I love anything that has blueberrie sin it. This bait sure got me by the hook, line and sinker!

By Pavitra on Oct 17, 2011

very warm and inviting piece of cake :) reminds me of those great blueberry muffins from starbucks...missing them badly :| but wait, may be not if I try this one at home :) thanks for the lovely recipe :-P

By La @ FoodSlice on Oct 17, 2011

I love the name and your superb pics. Sure the 15 year old girl came up with it. Now i wish we had blueberries in India, so many baking goodies that include blueberries and i can't try any of them :(

By vineeta on Oct 17, 2011

m not a sweet lover but i dnt hate it either :-D :-D :-D .....i like cakes....cant wait for my oven anymore :evil: to try al this goodies.....