No Flour Blueberry Lemon Yogurt Cake
A light, moist, and naturally gluten-free yogurt cake infused with lemon and bursting with juicy blueberries.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 2 cups plain yogurt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 170°C (340°F) and grease a round cake pan with parchment lining.
- Whisk eggs and sugar until smooth and slightly pale.
- Add yogurt, honey, vanilla, lemon zest, and lemon juice; mix until creamy.
- In another bowl, combine cornstarch, baking powder, and salt.
- Gradually mix dry ingredients into wet mixture until smooth.
- Gently fold in blueberries.
- Pour batter into prepared pan and smooth top.
- Bake for 40–45 minutes until center is set and a toothpick comes out clean.
- Cool completely, then refrigerate for at least 1 hour before serving.
Notes
- Chilling enhances texture and flavor.
- Do not overmix to maintain softness.
- Toss blueberries in cornstarch to prevent sinking.
- Can substitute with other berries.
- Best stored chilled due to yogurt base.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
