4-Ingredient Blueberry Yogurt Cake
Image by: Bake Only
Looking for a yummy and easy-to-make dessert recipe? Try this 4-ingredient blueberry yogurt cake by Bake Only on Youtube. It’s a very simple and inexpensive treat that anyone can make at home. Most people will think it’s cheesecake, but it’s actually not. Nevertheless, they will surely enjoy this gluten-free recipe! Watch the video below for the full instructions.
Ingredients:
- 2 cups (400 grams) of sweetened yogurt
- 4 eggs
- 4 tablespoons (40 grams) of cornstarch
- 1/2 cup of blueberries ( +20 blueberries for toppings)
Notes:
- This yogurt cake is best served when cold.
- You can add lemon juice or vanilla extract to the batter to remove the smell of eggs.
- If you are going to use unsweetened yogurt, you can add sugar, honey, or sweetener.
- For frozen blueberries, make sure to thaw them first before using them.
- The texture and taste will be different if you use other starch or flour instead of cornstarch.
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Instructions:
Step 1:
Preheat the oven to 340 degrees F or 170 degrees C.
Step 2:
Put 2 cups of sweetened yogurt in a medium-sized mixing bowl, then add 4 eggs. Whisk until well combined and smooth.
Step 3:
Sift 4 tablespoons of cornstarch to remove any lumps. Mix well with the mixture.
Step 4:
Add 1 cup of fresh blueberries to the mixture and stir well.
Step 5:
Pour the mixture into a 6-inch (15 cm) round pan lined with parchment paper at the bottom and the sides. Then add the 20 pieces of blueberries on top.
Step 6:
Place in the preheated oven and bake for about 50 to 55 minutes or until the top is golden.
Step 7:
Place in a cooling rack and let it cool completely without taking off the mold. Once cooled down, cover it with plastic wrap, then place it inside the refrigerator for at least 2 hours.
Step 8:
After 2 hours, remove the cake from the refrigerator and take it out of the mold. Transfer the cake to a plate then slice. Serve while still cold. Enjoy!
