The blueberry and yogurt cake is a flourless dessert that is creamy, wholesome and healthy. The perfect treat for a wellness-focused breakfast or snack.
It’s an easy and quick blueberry cake to prepare that always saves me at the last minute.
The gluten-free blueberry cake is made with only eggs, cornstarch, yogurt and fresh blueberries, in a few steps, using simple ingredients and no complicated techniques.
I often make it for my children’s breakfasts, alternating different fruits and yogurts; it’s nutritious and truly delicious to enjoy by the spoonful, combining taste, simplicity and benefits in every bite.
Additionally, blueberries are rich in antioxidants, vitamins and fiber; they help counteract oxidative stress and contribute to eye and circulatory health. Yogurt gives softness to the batter and adds a fresh note, making the dessert lighter than traditional versions.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 8 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for the blueberry and yogurt cake
- 2 eggs
- 1/4 cup cup erythritol or cane sugar
- 2 tbsp cornstarch
- 1 1/4 cups cups blueberry yogurt
- 3/4 cup cups blueberries
Tools
- 1 Bowl
- 1 Hand mixer
- 1 Cake pan
- Parchment paper
- 1 Air fryer
- 1 Spatula
Steps for the blueberry and yogurt cake
For a perfect preparation WATCH THE RECIPE VIDEO
Start by thoroughly washing the fresh blueberries and drying them well.
In a large bowl, using the electric beaters, beat the eggs with the erythritol or cane sugar until light and frothy. Add the blueberry yogurt and gently fold with a spatula, then incorporate the cornstarch and mix from bottom to top to avoid deflating the batter.
Fold in the blueberries, reserving a few for the surface. Pour the batter into an 8 in pan lined with parchment paper, arrange the remaining blueberries on top and bake in a preheated static oven at 356°F for about 25-30 minutes, or in an air fryer at 320°F for about 35 minutes, testing with a skewer to check doneness. Let cool completely before removing from the pan. Enjoy — from Barbara.
Storage for the blueberry and yogurt cake
The blueberry and yogurt cake can be kept at room temperature for a few hours or refrigerated for 2-3 days, well covered, or stored in an airtight container, and it can also be frozen in slices to have it ready anytime.
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FAQ (Questions and Answers)
Can blueberry yogurt be substituted?
Yes — you can replace it with plain yogurt or Greek yogurt.
Can frozen blueberries be used?
Yes, without thawing them to avoid releasing too much water.
