This Blueberry Yogurt Cake is soft and creamy with just 5 simple ingredients. Made without flour, butter, or oil, it’s a lighter, protein-packed dessert with 15 grams of protein per slice!
Why You’ll Love This Recipe
I recently made a blueberry cottage cheese breakfast bake and I knew I had to turn it into a blueberry yogurt cake. My family went crazy for it!
I do already have a Greek yogurt cake recipe made with flour. However, this blueberry Greek yogurt cake is different – high in protein with 15 grams per slice, just over 200 calories, gluten-free and tastes like a cheesecake!
Blueberries and Greek yogurt are a match made in heaven, so I used my baked yogurt recipe as the starting point. I swapped the maple syrup for a bit of sugar to make it more decadent, but a lot of the sweetness still comes from blueberries.
Ingredients for Blueberry Yogurt Cake
- Greek yogurt: The star of the cake! I used 0%, but you can use any plain Greek yogurt you like. Just choose one that’s thick and creamy so the cake holds together nicely.
- Eggs: You’ll need 6 large eggs. Egg whites might be OK, but taste wise might be too low fat. A good compromise is half whole eggs and half egg whites and adjust from there.
- Cane sugar: Adds sweetness. You can swap part of it with maple syrup or honey, but using the full amount of liquid sweetener can make the cake too wet or give it more of a breakfast vibe. A good approach is half sugar and half liquid, then adjust to taste.
- Cornstarch: To thicken the cake. Arrowroot powder or tapioca flour will work too.
- Blueberries: Fresh blueberries or frozen blueberries work, no need to thaw. I also like to use wild blueberries. You can scatter some along the edges, instead of everywhere on top only, for a different look.
How to Make Blueberry Yogurt Cake
To get started on this yogurt cake with blueberries, you’ll need an 8-inch or 9‑inch springform pan.
Preheat your oven to 375 F. Crumple two sheets of parchment paper, then open them up and line your springform pan crisscross so nothing leaks. Set it aside.
- Mix the base: In a large bowl, whisk together the Greek yogurt, eggs, and sugar until smooth.
- Add cornstarch: Sift in the cornstarch and gently mix it in.
- Add blueberries: Fold in 1 cup of blueberries. Don’t overmix frozen blueberries because they leak immediately.
- Bake: Pour the batter into prepared pan and scatter the remaining blueberries on top. Bake in the oven for about 1 1/2 hours, or until the cake isn’t that jiggly and a toothpick comes out clean. Only edges will get golden brown.
- Cool and set: Let the cake cool in the pan on a rack for 1 hour, then chill in the fridge for at least 2 hours so it sets nicely.
- Serve: Lift the cake out with the parchment onto a cutting board, slice into 8 pieces, and enjoy cold or at room temperature.
Tips for Best Results
Before you bake, here are some helpful tips for making this easy blueberry yogurt cake recipe.
- Don’t skip sifting the cornstarch: It will mix and bake in lumps if you don’t.
- Use only Greek yogurt: Regular plain yogurt is likely too runny for this cake, but if you want to try it, you might need to bake it longer to set properly.
- Baking times vary: Every oven and pan is a little different, and the type of yogurt can make a difference too. Keep an eye on the cake, it’s done when it’s no longer jiggly and a toothpick in the center comes out clean.
- Let it chill: Like a cheesecake, this cake sets best after chilling but it’s more forgiving. I pop mine in the fridge while it’s still a bit warm, and you can serve it slightly warm or cold once it’s set.
Variations
- Different pan: The pan needs to be tall. I use a springform pan because it’s the tallest. You could also use a large baking dish of any size.
- Half the recipe: Simply use 1/2 the ingredients and a smaller pan. Bake for about half the time, but keep an eye on it and adjust as needed.
- Other berries: Swap or add other fruits like raspberries, strawberries, blackberries, or pitted, fresh or frozen cherries.
- Add-ins: Feel free to add things likes nuts, chocolate chips, or a sprinkle of cinnamon, nutmeg or cardamom. A splash of vanilla extract or a bit of lemon zest also adds a nice flavor.
- Toppings: Add some texture with toasted coconut flakes, or make it feel a little fancier with a light dusting of powdered sugar or cocoa. A dollop of whipped cream or Greek yogurt on top with fresh fruit is also delicious.
How to Store
Store: Keep your blueberry yogurt cake in the fridge in an airtight container for up to 5 days.
Freeze: Place slices in an airtight container and freeze for up to 3 months. Let them thaw on the coutner for a few hours or overnight in the fridge.
More Blueberry Recipes to Try
Healthy Blueberry Breakfast Cake
Blueberry Greek Yogurt Scones
Blueberry Fritters
Blueberry Coffee Cake
Blueberry Greek Yogurt Cake
Video
Ingredients
- 4 cups Greek yogurt, I used 0%
- 6 large eggs
- 1/2 cup cane sugar
- 1/3 cup cornstarch, sifted
- 2 cups fresh or frozen blueberries, divided
Instructions
- Preheat oven to 375 degrees F. Crumple 2 parchment paper sheets, then open up and line the springform pan, criss cross on top of each other. This ensures cake doesn't leak on the sides. Set aside.
- In a large bowl, add Greek yogurt, eggs and sugar. Whisk gently until well mixed.
- Sift in cornstarch and gently whisk until incorporated. Fold in 1 cup of blueberries. Transfer to previously prepared pan and top with remaining 1 cup of blueberries.
- Bake for 1 1/2 hours or until cake is no more jiggly and toothpick inserted in the center comes out clean.
- Remove from the oven and cool in the cake pan on the cooling rack for 1 hour. Then place pan in the fridge to cool for another 2 hours to set.
- Cake can be served cold or at room temperature. Lift cake with the parchment paper on a cutting board, slice into 8 pieces and enjoy!
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
