4-Ingredient Blueberry Yogurt Cake

4-Ingredient Blueberry Yogurt Cake | DIY Joy Projects and Crafts Ideas

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.




  • 2 cups (400 grams) of sweetened yogurt
  • 4 eggs
  • 4 tablespoons (40 grams) of cornstarch
  • 1/2 cup of blueberries ( +20 blueberries for toppings)


  • 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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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.

4-Ingredient Blueberry Yogurt Cake Recipe
Image by: Bake Only


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.

4-Ingredient Blueberry Yogurt Cake Instructions
Image by: Bake Only


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!


4-Ingredient Blueberry Yogurt Cake

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