Easy Blueberry Yogurt Cake
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.
Servings: 6-inch/15 cm 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.
Notes
You can also use sweetened Greek yogurt, but make sure to omit the sugar in this recipe.
If using frozen blueberries, do not thaw or defrost them.
Nutrition
Serving: 1whole cake | Calories: 1010kcal | Carbohydrates: 145g | Protein: 65g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 675mg | Sodium: 402mg | Potassium: 933mg | Fiber: 4g | Sugar: 96g | Vitamin A: 1048IU | Vitamin C: 15mg | Calcium: 560mg | Iron: 4mg
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