#Recipe: 4 INGREDIENT CREAMY BLUEBERRY YOGURT CAKE (NO FLOUR, EGGS OR BUTTER) | Kirbie Cravings

This blueberry yogurt cake is creamy, smooth and full of blueberry flavor. The cake is easy to make and just 4 ingredients. It doesn’t need flour, eggs, butter or oil. The cake takes only a few minutes to prepare and it can be made ahead of time for an event.

This blueberry yogurt cake is great for summer. It tastes best served chilled or at room temperature so it’s a refreshing dessert featuring sweet blueberries. I especially love how creamy it is.

INGREDIENTS

Blueberries

Greek yogurt

Condensed milk

Cornstarch

Blueberries: This recipe uses fresh blueberries. Try to use sweet ones if possible.

Greek yogurt: This recipe uses plain nonfat Greek yogurt. You want to use a Greek yogurt brand that has a very thick consistency. I like Fage or Kirkland brands. The yogurt should be thick enough that when you spoon it and hold the spoon upside down, it won’t easily slide off.

Condensed milk: This cake uses full fat sweetened condensed milk. The condensed milk helps make this cake extra creamy and also sweetens the cake.

Cornstarch: Cornstarch helps to absorb the excess liquid produced from the yogurt and blueberries during baking.

HOW TO MAKE BLUEBERRY YOGURT CAKE

The yogurt and condensed milk are first whisked together. The cornstarch is then sifted and mixed in. The blueberries are then stirred in and the batter is then ready to be cooked. You can cook it in an air fryer or the oven. It will cook faster in an air fryer and have a nice caramelized surface like the cake in the photos. If you cook in the oven, the cake will have the same texture, but the surface will remain pale and only brown around the edges.

INGREDIENTS

1 3/4 cups (390 g) nonfat plain Greek yogurt

1 cup (237 ml/310 g) full fat sweetened condensed milk

4 tbsp (32 g) cornstarch

1 cup (138 g) fresh blueberries

INSTRUCTIONS

Grease the interior of a 6-inch round cake pan or a 6-inch round springform pan with cooking oil spray and then line the bottom with a parchment paper round. You do not need to line the sides but make sure they are greased.

Add yogurt and condensed milk to a large mixing bowl. (If using measuring cups, make sure to use a spatula to scrape the sides of your measuring cups so that all the condensed milk and yogurt that gets stuck on the sides go into the 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 your to slice and serve it. Keep cake in the 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 (or early in the day if you plan on serving the same day so it has enough time to set).
• The cake in the photos is the air fryer version. The baked oven version tastes the same but it will not brown on top. It will only brown around the edges and will stay pale on the surface.
• 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.

Source from Kirbie Cravings