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Black Marble

Blueberry Yogurt Cake

No Flour, Oil or Butter - Low Sugar - Gluten Free Option

"This dessert recipe is super light, easy, and refreshing. A great alternative to cheesecake. 😌 Perfect for the summer if you are watching your poolside figure! You have to try this one!"

This 4 Ingredient Yogurt Cake is the perfect cross between a Flan, Basque cheesecake and a creamy dense NY cheesecake. You don’t need a mixer, flour, butter, or oil to make it. The fact that it’s a healthy and low-calorie option is just icing on the cake - pun intended! 😉

The cake’s texture is soft and creamy, while the taste is rich and tangy, with a subtle sweetness that is perfectly balanced. At first glance, this cake may look like a cheesecake, but the texture is seemingly different. It has a custard-like consistency that is a little firmer, yet still incredibly creamy.

Blueberry Yogurt Cake

Servings – 6 to 8 Prep Time – 15 Minutes Cook Time – 55 Minutes


  • 2 cups vanilla yogurt

  • 4 eggs

  • 4 Tablespoons + 1 teaspoon cornstarch

  • 2 teaspoons cinnamon, optional

  • 1/2 cup of blueberries or your favorite fruits, add an additional 1/2 cup for garnishing slices.


Preheat oven to 350 degrees. Use a piece of parchment paper to line a 6" spring form pan or cake mold of choice. Use a 9x13" pan and place mold in the center. If using a spring form pan, line the bottom of mold with foil to prevent leakage.

In a large bowl whisk eggs and yogurt until well combined.

Add cornstarch, and cinnamon; mix together until smooth. You can strain to make sure the batter has no lumps.

Add fruit, fold in gently. Reserve a couple for the very top of cake before putting in the oven.

Pour batter into pan/mold. Place cake in center of the 9x13" pan, place on oven rack. Pour in boiling water to an inch in height around cake to create a bain-marie (waterbath if you will). Add additional fruit to top of cake.

Bake for 50-55 mins or until the surface is yellow.

Let it cool completely. Chill for at least 2 hours or overnight before serving.

Slice with sharp knife, garnish with extra fruit, honey and or whipped cream if desired.


Air Fryer Method: 275-300F for 30-35 mins or until the surface is yellow

Variations and Substitutions:

You can easily adjust this cake to suit your taste preferences and dietary needs. I have tried a few of these alternatives to my tastes, so you may need to experiment and adjust the quantities for your tastes... Remember... Play with your food! 😉

For a sweeter cake you can use flavored yogurt such as strawberry, blueberry, or coconut. You can also use Greek yogurt as well. Add 1/4 cup of sugar to the batter, for a sweeter version.

Drizzle the top of the cake with 🍫 chocolate and or caramel sauce, a dollop of whipped cream, sprinkle with chopped toasted nuts or a dusting of powdered sugar for an extra decadent cake. Mmmm a turtle yogurt cake!

You can use blueberries, strawberries, raspberries, blackberries, mandarine oranges, peach, or pineapple. You can try canned apples, or even cherries.

Add 1-2 teaspoons or more of spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile.

Nutrition: Based on 8 servings

Calories: 184 | carbohydrates: 15g | protein: 5g | fat: 3g | saturated fat: 2g | sodium: 54mg | fiber: 3g | sugars: 8g

"It’s easy and fabulous, and even impressed my friend who is a Johnson & Whales Culinary trained chef!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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