Healthy Blueberry Yogurt Cake (No Sugar, No Flour, Gluten-Free)

Ingredients

• 400g (1¾ cups) sweetened yogurt (Greek yogurt recommended)
• 4 large eggs, room temperature
• 40g (⅓ cup) cornstarch
• 90g (¾ cup) fresh or frozen blueberries (divided: 70g for batter, 20g for topping)

Step-by-Step Instructions

1. Preparation:

• Preheat oven to 170°C (340°F)
• Line a 15cm (6-inch) round cake pan with parchment paper
• Grease sides lightly

1. Make the Batter:

• In a large bowl, combine yogurt and eggs
• Whisk until completely smooth
• Sift cornstarch over mixture
• Fold gently until well combined
• Carefully fold in 70g blueberries

1. Assemble:

• Pour batter into prepared pan
• Arrange remaining blueberries on top
• Tap pan gently to remove air bubbles

1. Bake and Cool:

• Bake for 50-55 minutes until set
• Center should be slightly jiggly
• Cool completely at room temperature
• Refrigerate for minimum 2 hours

Nutritional Information

Per slice (8 servings)

• Calories: 115
• Protein: 7g
• Carbohydrates: 14g
• Fat: 4g
• Fiber: 1g
• Sugar: 8g (from yogurt and berries)

Timing:

• Prep Time: 10 minutes
• Bake Time: 50-55 minutes
• Cooling Time: 2+ hours
• Total Time: 3 hours+

Pro Tips and Tricks

• Use room temperature ingredients for smooth texture
• Don’t overmix after adding cornstarch
• Test doneness by gentle shake – center should wobble slightly
• Cool completely before refrigerating
• Use a hot knife for clean slices
• Pat blueberries dry if using frozen

Variations and Substitutions

• Replace blueberries with raspberries or blackberries
• Use vanilla or flavored yogurt for variety
• Add lemon or orange zest for citrus notes
• Top with sugar-free lemon curd
• Experiment with different yogurt types (Greek, skyr)