Healthy Blueberry Yogurt Cake (No Sugar, No Flour, Gluten-Free)
This Healthy Blueberry Yogurt Cake (No Sugar, No Flour, Gluten-Free) is the answer to your cravings for a treat that’s just as nourishing as it is indulgent. With lush Greek yogurt and vibrant blueberries providing all the richness and sweetness you could want, each bite melts in your mouth—without any guilt or gluten to weigh you down! It’s my go-to recipe for easy, wholesome baking, and I think you’ll fall in love with the simple ingredients and show-stopping results. Whether you’re gluten-sensitive or just looking for a feel-good dessert, this cake will dazzle your taste buds and fit beautifully into your healthy lifestyle.
Ingredients You’ll Need
Let’s talk about the magic behind this simple cake! Each of these ingredients serves a special purpose, from giving the cake its creamy texture to popping with bursts of juicy flavor. The right basics make this Gluten-Free) treat a delight—no complicated shopping list required.
- Sweetened yogurt (400g/1¾ cups): The creamy star of the show, adding rich moisture, subtle tang, and all the sweetness you’ll need without sugar.
- Large eggs (4, room temperature): These bind everything together and give the cake its lovely lift and custardy crumb.
- Cornstarch (40g/⅓ cup): Our flour substitute ensures the cake is Gluten-Free) and acts as the magic ingredient for tenderness.
- Fresh or frozen blueberries (90g/¾ cup; separated into 70g and 20g): These berries infuse each bite with color and pockets of juicy flavor, making every slice irresistible!
How to Make Gluten-Free)
Step 1: Prepare Your Pan and Oven
Start off strong by preheating your oven to 170°C (340°F). Line a 15cm (6-inch) round cake pan with parchment paper for fuss-free unmolding, and lightly grease the sides so your cake glides right out. Little steps like this make all the difference in home baking, especially with a Gluten-Free) recipe!
Step 2: Mix the Yogurt and Eggs
In a large bowl, whisk together the sweetened yogurt and room temperature eggs. The trick here is to blend until absolutely smooth—no streaks or lumps—so your cake’s texture turns out dreamy and luxurious.
Step 3: Add the Cornstarch
Sift the cornstarch over your yogurt-egg mixture. Folding it in gently (rather than whisking) keeps your batter light and fluffy. This Gluten-Free) alternative to wheat flour brings structure and a melt-in-your-mouth softness you’ll love.
Step 4: Fold in the Blueberries
Carefully fold 70g of the blueberries into the batter. Gentle is the name of the game! This keeps the berries whole and distributes their gorgeous color and sweet-tart flavor throughout the cake, all while maintaining that Gluten-Free) charm.
Step 5: Pour and Top
Pour your batter into the prepared pan and scatter the remaining 20g blueberries across the top. A gentle tap on the counter will release any sneaky air bubbles—and those berries peeking out will look beautiful after baking!
Step 6: Bake and Chill
Slide the cake into your oven and bake for 50-55 minutes, until it’s set but the very center still has a Little jiggle. Once baked, let it cool completely at room temperature, then pop it in the fridge for at least 2 hours. This step is key for the Gluten-Free) cake to set up into velvety, sliceable perfection.
How to Serve Gluten-Free)
Garnishes
This cake shines with just a dusting of powdered sugar substitute or a sprinkle of extra blueberries on top. For an elegant touch, add a few sprigs of mint or a thin drizzle of honey (just keep it Gluten-Free)). Whipped coconut cream is another favorite, offering that billowy finish without the dairy.
Side Dishes
A crisp fruit salad or a medley of sliced fresh peaches, nectarines, or strawberries alongside this Gluten-Free) cake makes dessert feel truly special. I also love pairing it with an iced herbal tea, which brings out the fruity flavors beautifully.
Creative Ways to Present
If you’re entertaining, try baking the batter in mini ramekins for individual Gluten-Free) strawberry yogurt cakes, or layer slices with extra yogurt and berries in a parfait glass. For a brunch twist, top each wedge with a dollop of lemon yogurt and a few toasted almonds.
Make Ahead and Storage
Storing Leftovers
Your Gluten-Free) blueberry yogurt cake will keep its wonderful texture for up to four days in the refrigerator. Simply wrap tightly in plastic wrap or store in an airtight container to keep every bite as luscious as the first.
Freezing
This cake freezes beautifully! Freeze wedges separately or as a whole—just be sure to let it cool first, then wrap well and freeze for up to two months. Thaw overnight in the fridge before serving and enjoy that Gluten-Free) goodness anytime.
Reheating
Although best served chilled or at room temperature, if you prefer your cake slightly warm, gently reheat slices in the microwave for 10-15 seconds. It softens just enough for a comforting, pudding-like treat while keeping it Gluten-Free) and delightful.
FAQs
Can I use dairy-free yogurt for this recipe?
Absolutely! A thick, dairy-free yogurt such as coconut or almond-based works really well. Just check that it’s sweetened to keep that subtle dessert flavor, and you’ll have a delicious dairy- and Gluten-Free) option.
Will frozen blueberries work as well as fresh?
Yes! Both fresh and frozen blueberries are fantastic here. If you use frozen, don’t thaw them first; just toss them in as directed to avoid extra moisture in your batter and maintain your Gluten-Free) cake’s perfect texture.
Can I add other fruits?
Definitely. Chopped strawberries, raspberries, or pitted cherries make beautiful swaps or additions, keeping this cake Gluten-Free) and even more colorful.
How do I know when the cake is done?
The edges will be set and only the very center should wobble slightly when you jiggle the pan. Once it cools and chills, that little jiggle firms up into the signature creamy texture you expect from a Gluten-Free) yogurt cake.
Can I double the recipe for a larger cake?
Yes! Just use a larger baking dish, adjust baking time accordingly (it may take up to 10-15 minutes longer), and check for that gentle center jiggle. It’s still reliably foolproof and completely Gluten-Free).
Final Thoughts
I truly hope you’ll give this Healthy Blueberry Yogurt Cake (No Sugar, No Flour, Gluten-Free) a try and let it become one of your go-to desserts. It’s easy enough for a busy week but elegant enough to share, and each slice feels like a celebration of wholesome, gluten-free joy!
Print
Healthy Blueberry Yogurt Cake (No Sugar, No Flour, Gluten-Free)
- Total Time: 3 hours
- Yield: 1 6-inch cake 1x
- Diet: Gluten Free
Description
Indulge in a guilt-free treat with this Healthy Blueberry Yogurt Cake recipe. This cake is sugar-free, flourless, and gluten-free, making it a perfect option for those looking for a healthier dessert choice.
Ingredients
For the Cake:
- 400g (1¾ cups) sweetened yogurt (Greek yogurt recommended)
- 4 large eggs, room temperature
- 40g (⅓ cup) cornstarch
- 70g fresh or frozen blueberries, for batter
For Topping:
- 20g fresh or frozen blueberries
Instructions
- Preparation: Preheat oven to 170°C (340°F). Line a 15cm (6-inch) round cake pan with parchment paper and lightly grease the sides.
- Make the Batter: In a large bowl, whisk together yogurt and eggs until smooth. Sift cornstarch over the mixture and fold gently until well combined. Carefully fold in 70g blueberries.
- Assemble: Pour the batter into the prepared pan. Arrange the remaining 20g blueberries on top and tap the pan gently to remove air bubbles.
- Bake and Cool: Bake for 50-55 minutes until set with a slightly jiggly center. Cool the cake completely at room temperature, then refrigerate for a minimum of 2 hours before serving.
Notes
- This cake is best enjoyed chilled, straight from the refrigerator.
- You can customize this recipe by adding nuts or a sprinkle of cinnamon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 4g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: Blueberry Yogurt Cake, Healthy Cake Recipe, Gluten-Free Dessert, Sugar-Free Baking
