The blueberry cake made in the air fryer is a flourless dessert that is creamy and truly delicious — enjoyed with a spoon, it literally melts in your mouth.
A gluten-free dessert suitable for everyone and loved by both adults and children.
It is prepared in a few minutes, wholesome and nutritious, without butter or oil, but with only eggs, potato starch, Greek yogurt, a few sweeteners and fresh blueberries; it is rich in protein and essential nutrients.
A fresh blueberry and Greek yogurt cake with a springtime flavor, ideal from breakfast to dessert, offering a healthy comfort that combines simplicity, wellness and authentic taste in every bite.
Needless to say, it didn’t last more than 5 minutes at my house — they literally devoured it!
Blueberries are precious fruits rich in antioxidants such as anthocyanins, known to counteract oxidative stress, support the immune system and promote heart health; furthermore, blueberries provide fiber and vitamins (particularly vitamin C and K) and contribute to eye and circulatory health, giving the dessert a slightly tangy touch that balances the delicacy of ricotta. Without refined flours, this cake turns out lighter and easier to digest.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 8 Minutes
- Cooking time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for the blueberry cake in the air fryer
Blueberry and ricotta cake recipe
- 2 eggs
- 2 tablespoons potato starch
- 2 tablespoons erythritol or brown sugar
- 125 g blueberries (about 4.4 oz or ~3/4 cup)
- 250 g Greek yogurt (about 8.8 oz or ~1 cup)
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Mixer
- 1 Springform pan
- Parchment paper
- 1 Spatula
- 1 Air fryer
Steps for the creamy blueberry cake in the air fryer
Begin by washing the blueberries thoroughly under running water. I usually soak them for a few minutes in water with baking soda and then rinse them several times. Pat them dry with paper towels.
In a bowl, beat the eggs with erythritol or brown sugar, using a electric whisk until you obtain a pale, fluffy and airy mixture — the air incorporated will make the cake soft even without flour.
Add the Greek yogurt and fold gently from bottom to top using a spatula, so as not to deflate the mixture. If you like, you can add the zest of an untreated lemon.
Add the blueberries and gently fold them in to distribute them evenly without breaking them. Pour the batter into a Ø 8 in pan lined with parchment paper or lightly buttered, level the surface, and bake in the air fryer at 320°F for 30-35 minutes, until the surface is golden and the center is just set. Remember the cake will continue to firm up as it cools; do the toothpick test before removing it.
When baked, let it cool completely in the pan to allow the structure to stabilize and prevent it from breaking, then unmold gently and serve, optionally dusted with powdered sugar or with some fresh blueberries to further enhance the taste and presentation.
Storage for the blueberry cake made in the air fryer
The creamy blueberry cake is best stored in the refrigerator because it contains fresh and delicate ingredients: once completely cooled, place it in an airtight container or cover it with plastic wrap to prevent it from absorbing odors or drying out, keeping its soft and creamy texture for about 2-3 days.
Before serving, it is recommended to let it sit at room temperature for 10-15 minutes. If you wish to store it longer, you can also freeze it already portioned in a freezer-safe container and then thaw it slowly in the refrigerator when needed.
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FAQ (Questions & Answers)
What can I substitute for potato starch?
You can substitute it with cornstarch.
Can I use other fruit?
Yes, you can use whichever fruit you prefer, such as strawberries, peaches, etc.
Can I use granulated sugar?
Yes, in the same amount.
What is erythritol?
Erythritol is a natural sweetener belonging to the polyol (sugar alcohol) family, present in small amounts in some fruits and fermented foods, but mainly produced industrially by fermentation. It has a sweetening power about 60-70% that of regular sugar, but with almost zero calories, which is why it is widely used in low-calorie, low-carb diets and by those who want to control blood sugar, since it does not cause significant blood sugar spikes. Additionally, it does not promote tooth decay and is generally better tolerated than some other sweeteners, although in large quantities it may have a mild laxative effect or cause bloating. It is nevertheless a valid alternative to sugar in many sweet preparations, such as cakes and light desserts.
