Easy Blueberry Yogurt Cake
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This Easy Blueberry Yogurt Cake is soft, creamy, smooth, and full of sweet blueberry flavor. It needs 5 ingredients only without flour, butter, or oil.
This Easy Blueberry Yogurt Cake is a simple and delicious cake made with Greek yogurt as the main ingredient. You don’t need a mixer, flour, butter, or oil to make it. You only need 5 simple ingredients!
This yogurt cake has a soft, smooth texture like a combination of custard and cheesecake. It is not too sweet and surprisingly tastes similar to cheesecake but so much lighter. More importantly, it is healthier than most traditional yogurt cakes or cheesecakes. And when you combine it with sweet and juicy blueberries, you will end up with a deliciously soft, mouth-watering dessert.
Ingredients You Need
- Greek yogurt. You want to use a Greek yogurt brand that has a very thick consistency so it will give the cake some extra stability. You can use unsweetened or sweetened Greek yogurt for this recipe. If you use sweetened Greek yogurt, make sure to omit the added sugar. Use full-fat Greek yogurt for a richer cake.
- Castor sugar. To sweeten the cake.
- Eggs. To hold the cake together.
- Cornstarch. To thicken the cake so it does not fall apart once it is out of the oven.
- Blueberries. Fresh blueberries work best in this recipe. You may substitute with frozen blueberries.
Variations
- Flavors. Add vanilla extract to enhance the flavor or lemon zest and juice to give the cake a bright lemony flavor. You can also experiment with other flavor profiles.
- Add-ins. You can omit the blueberries to make the plain yogurt cake. Or swap the blueberries with other berries or fruits like strawberries, raspberry, and cherries.
Why Does My Cake Deflate?
It is normal that the cake will shrink and wrinkle after it is removed from the oven to cool completely. The drastic temperature changes cause it to rise and fall rapidly. Let the cake cool at room temperature and then place it into the fridge for at least 2 hours to let the cake set.
More Cake Recipes
- Moist Steamed Chocolate Cake
- Eggless Matcha Tiramisu Cake
- Lemon Cube Pound Cakes
- Matcha Tres Leches Cake
- Flourless Chocolate Cake
Ingredients
- 2 cups (400 gr) unsweetened plain Greek yogurt
- 1/3 cup (70 gr) castor sugar
- 4 eggs
- 1/3 cup (40 gr) cornstarch
- 1 cup (140 gr) fresh/frozen blueberries, divided
Instructions
- Preheat oven to 340F/170°C. Line the bottom and sides of a 6-inch/15 cm springform pan or pan with the removable loose bottom with parchment paper.
- In a large bowl, add Greek yogurt and sugar. Whisk until combined. Add eggs and whisk until combined.
- Sift in the cornstarch. Gently whisk the batter until well incorporated. Add 1/2 cup blueberries and gently mix with a spatula until combined.
- Pour the batter into the prepared pan. Top with the remaining blueberries.
- Bake for 50-55 minutes.
- Cool the cake completely. Cover the top with a cling wrap. Chill the cake in the refrigerator for at least 2 hours.
- Remove the cake from the pan. The cake can be served chilled or at room temperature.
Hi JaJa,
Can honey or maple syrup be used in place of castor sugar or does that change the consistency too much?
Also, if I cannot use above substitutions, can I replace regular sugar for castor sugar?
Your pictures are beautiful btw!
Hi Christine,
Thank you for the compliment! I think you can use honey or maple syrup to replace the castor sugar. But I am not that sure myself because I haven’t tried it.
Yes, you can replace the castor sugar with regular sugar. I used castor sugar because it dissolved easier than granulated sugar.
Amazing recipe! I love that you use minimal ingredients to make this cake!