Blueberry Almond Greek Yogurt Cake

This irresistible yogurt cake is drizzled with a sweet almond glaze…delicious!


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1⁄2 cups all-purpose flour
  • 8 ounces almond paste
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon salt
  • 1⁄2 cup Greek yogurt
  • 2 cups blueberries, plus extra for topping
  • 1⁄4 cup sliced almonds
  • 1⁄4 cup powdered sugar
  • 1 teaspoon almond extract
  • 1 tablespoon milk


  • Preheat oven to 350° F. Spray a springform pan with baking spray. Combine almond paste and sugar and mix until paste and sugar are small granules. Beat in butter.
  • Add eggs one at a time, then add vanilla and beat until mixture is smooth.
  • In another bowl, whisk together flour, baking powder and salt, then add to butter and sugar mixture until combined. Add Greek yogurt and mix well.
  • Gently fold in blueberries and pour batter into prepared pan; tap pan on counter gently to release any air bubbles.
  • Bake until a toothpick inserted in center comes out clean, about 1 hour. Let cool in pan 10 minutes, then remove sides of springform pan. While cake continues to cool, prepare glaze.
  • In a small bowl, combine almond extract, milk and powdered sugar until smooth.
  • When cake has cooled completely, drizzle glaze over top. Sprinkle with sliced almonds and additional blueberries. Slice and serve.