The air-fryer blueberry cake is a flourless, creamy dessert that’s really delicious and enjoyed with a spoon — it quite literally melts in your mouth.
A gluten-free cake suitable for everyone and loved by both adults and children.
It’s prepared in just a few minutes, wholesome and nutritious, without butter or oil, made only with eggs, potato starch, Greek yogurt, a few sweeteners and fresh blueberries. It’s rich in protein and essential nutrients.
A fresh blueberry and Greek yogurt cake that tastes like spring — perfect from breakfast to dessert, offering a healthy treat that combines simplicity, wellbeing and authentic flavor in every bite.
Needless to say, at my house it didn’t last more than 5 minutes — 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; they also provide fiber and vitamins (especially vitamin C and K), contributing to eye and circulatory health. Blueberries bring a slightly tart note that balances the creaminess of the ricotta; free of refined flours, this cake is lighter and easier to digest.
I also recommend:
- Difficulty: Very easy
- Cost: Low cost
- 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 air-fryer blueberry cake
Blueberry and ricotta cake recipe
- 2 eggs
- 2 tbsp potato starch
- 2 tbsp erythritol or brown sugar
- 3/4 cup fresh blueberries (about 4.4 oz / 125 g)
- 1 cup Greek yogurt (about 8.8 oz / 250 g)
- 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
Start by thoroughly washing the blueberries under running water; I usually soak them a few minutes with water and 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 an electric whisk until the mixture is pale, voluminous and frothy — incorporating air that will make the cake soft even without flour.
Add the Greek yogurt and gently fold from the bottom up with a spatula so you don’t deflate the mixture. If you like, add the zest of an untreated lemon.
Add the blueberries and gently fold them in so they distribute evenly without breaking. Pour the batter into an 8-inch pan lined with parchment paper or lightly greased, level the surface, and bake in the air fryer at 352°F for 30–35 minutes, until the surface is golden and the center is just set. Remember the cake will continue to firm up while cooling; do the toothpick test before removing it.
Once baked, let it cool completely in the pan so the structure stabilizes and it won’t break, then carefully unmold and serve, optionally dusted with powdered sugar or garnished with a few fresh blueberries to enhance flavor and presentation.
Storage for the air-fryer blueberry cake
The creamy blueberry cake keeps best in the refrigerator because it contains fresh, delicate ingredients: once completely cooled, store it in an airtight container or cover it with plastic wrap to prevent odors or drying. Stored this way it keeps its soft, creamy texture for about 2–3 days.
Before serving, it’s recommended to leave it at room temperature for 10–15 minutes. If you want to keep it longer, you can also freeze it already portioned in a freezer container, then thaw slowly in the fridge 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 fruits?
Yes, you can use the fruit you prefer, like strawberries, peaches, etc.
Can I use granulated sugar?
Yes, in the same quantity.
What is erythritol?
Erythritol is a natural sweetener belonging to the family of sugar alcohols (polyols). It occurs in small amounts in some fruits and fermented foods but is mainly produced industrially by fermentation. It has a sweetening power of about 60–70% of regular sugar but with almost zero calories, which is why it is used in low-calorie and low-carb diets and by people who want to control blood sugar, as it doesn’t cause significant blood sugar spikes. It also does not promote tooth decay and is generally better tolerated than similar sweeteners, although in large quantities it can have a mild laxative effect or cause bloating. Overall, it is a valid alternative to sugar in many sweet preparations, such as cakes and light desserts.
