Blueberry Greek Yogurt Cake
Blueberry Yogurt Cake is soft and creamy with just 5 ingredients. Made without flour, butter, or oil, it’s a protein-packed dessert with 15 grams of protein per slice!
Servings: 8 slices
Calories: 204kcal
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!
Video
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
Serving: 1slice | Calories: 204kcal | Carbohydrates: 27g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 145mg | Sodium: 90mg | Fiber: 1g | Sugar: 20g