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Challenge: Healthy Swaps

Gluten Free Blueberry Yogurt Cake

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5 ingredient Gluten Free Blueberry Yogurt Cake. A moist delicious cake filled with fresh blueberries.

Gluten Free Blueberry Yogurt Cake

  • Servings: 1 loaf
  • Yield: 8
  • Prep Time: 15 min
  • Cooking Time: 1 hr


  • 15 ounce box gluten free yellow cake mix
  • 3 eggs
  • 2 6 ounce Stonyfield Grassfed Blueberry Yogurt
  • 6 ounce blueberries
  • 2 tablespoons water
  • 4 ounces cream cheese
  • 1 ½ cups powdered sugar
  • Splash of milk


  1. Preheat oven 350 degrees.
  2. Line loaf pan with parchment paper or spray with non stick cooking spray and set aside.
  3. Using a small pot add blueberries and water. Simmer on medium heat for 15 minutes or until blueberries are soft and the liquid is thick. Smash blueberries. Set aside to cool.
  4. In mixer add cake mix, eggs and yogurt. Mix until smooth.
  5. Pour half of the cake mixture into loaf pan, top with half blueberry mixture.
  6. Add remaining half of cake mixture. Top with the remaining blueberry mixture. Bake in oven for 55-60 minutes or until toothpick inserted comes out clean.
  7. Mix together cream cheese, powdered sugar and milk. Spread onto cake and ENJOY!

Recipe Tags

You don't have to be on a gluten free diet to enjoy this cake!

Gluten Free Blueberry Yogurt Cake

For more recipes from Nancy, come visit her on her blog The Bitter Side of Sweet.

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