Blueberry Yogurt Cake(No sugar, No flour)

This Blueberry yogurt cake recipe is the best kind of recipe for gluten-free and sugar-free souls, and perfect for breakfast, snacks, or dessert.

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 127

Take a 7-inch springform pan and line it with parchment paper.
Add 2 cups of Greek yogurt, honey, and eggs. Whisk everything well.
Pour a teaspoon of vanilla essence and sift the cornstarch into the batter, and whisk again until everything is well combined.
Now, add the blueberries and fold them into the cake batter.
Pour the batter into the parchment paper-lined pan.
Top the batter with a few more fresh blueberries.
Preheat the oven to 340°F or 170°C.
Now, put the pan in the oven and bake for about 50 to 55 minutes.
When it’s done, take the pan out of the oven and let the cake cool down completely.
Wrap 2 layers of plastic wrap around the pan to cover the top and refrigerate the cake like that for 2 to 4 hours.
When you take the cake out of the fridge, remove the parchment paper still attached to the cake.
Now, cut slices, serve, and enjoy!

Cake Turning Too Dense: If you wind up with a yogurt cake that is too dense, you might have overmixed the cake batter or didn’t get the oven to set to the right temperature.
Blueberries Sinking: You can solve this issue by creating structural support and friction within the batter by pouring most of the batter first, folding the blueberries into the rest of the batter, and pouring that into the pan.
Undercooked Center: If your oven is running too hot or if you’re using the wrong pan, you might end up with an undercooked center. So, make sure the temperature is right throughout the baking process.
Cake Browning Too Quickly: You can solve this issue by using a foil tent on top of the pan before putting it in the oven.
Blueberries Bursting: If you don’t fold the blueberries gently into the batter, you might face this problem.