BLUEBERRY YOGURT CAKE
(NO FLOUR, EGGS OR BUTTER)
- 1 ¾ cups (390 g) nonfat plain Greek yogurt
- 1 cup (237 ml/310 g) full fat sweetened condensed milk
- 4 tablespoons (32 g) cornstarch
- 1 cup (138 g) fresh blueberries
Grease the interior of a 15 – 16 cm round cake pan or a round springform pan with spray and cook, then line the bottom with a parchment paper.
Add yogurt and condensed milk to a large mixing bowl.
Whisk mixture until smooth. Sift in the cornstarch with a small mesh strainer.
Mix in the cornstarch with a whisk until no lumps remain.
Stir in the blueberries until they are evenly mixed into the batter.
Pour the batter into the prepared cake pan.
To cook in the air fryer:
Preheat air fryer to 315°F (157°C) and bake for about 23 minutes.
The surface of the cake should be browned and caramelized and the cake should look cooked.
Don’t worry if your cake is not fully set, as it will set in the fridge.
To cook in the oven:
Preheat oven to 350°F (177°C). Bake for about 45 – 50 minutes or until the edges of the cake turn brown (the top will remain pale) and the cake should be pulling away from the sides of the pan. It is okay if the center doesn’t seem fully set. It will set in the fridge.
Let cake cool at room temperature and then place into the fridge for a few hours or until set. This allows the cake flavors to develop and helps the cake firm up enough for you to slice and serve it.
Keep cake in fridge until ready to serve. You can serve cake chilled or at room temperature.
Notes:
This cake tastes best after it has been allowed to set in the fridge for a few hours so I recommend making this cake the night before.
I don’t recommend using frozen blueberries because they have a lot more liquid and will make the batter too liquidy.
I have only tested this cake will nonfat Greek yogurt.
Make sure to sift in the cornstarch. This can be done with just a simple mesh strainer. Sifting in the cornstarch helps to make sure it is easily mixed in as it can be hard to whisk the cornstarch lumps if you don’t sift it in.
Recipe tested and photo by Albie Meyer
