This blueberry yogurt cake is easy to make with just four ingredients. One of them is fat-free blueberry frozen yogurt which takes the place of other ingredients traditionally used to make a cake. The cake is soft and sweet and just a little healthier.
I’m always looking for ways to make baking easier and lately I’ve been using ice cream to make simple cakes.
After successfully making a rich and velvety chocolate cake with just three ingredients (with ice cream being the secret ingredient), I was really curious whether I could make it work with frozen yogurt, which would be a healthier alternative.
I bought some fat-free Greek blueberry frozen yogurt, which I thought would give the blueberry cake a nice light purple color and make the recipe much healthier. I also added in some fresh blueberries because the frozen yogurt didn’t have any blueberry pieces mixed in.
- Fat-free blueberry frozen Greek yogurt
- Cake flour
- Baking powder
- Fresh blueberries – these are optional.
This recipe makes two 6×2.5” mini loaf pans. Grease them and preheat the oven to 350°F.
Soften the frozen yogurt in the microwave for 30 seconds. In a large mixing bowl, combine it with the flour, sugar, and baking powder until smooth. Mix in the fresh blueberries if you are using them.
Divide the batter between the loaf pans and bake them for 30 to 35 minutes.
This cake didn’t have the velvety texture that the chocolate one did, but that’s because it’s a lot healthier. You have yogurt as the base instead of cream, butter, and eggs.
While the texture wasn’t as tender, it still worked out pretty well considering the recipe is almost fat-free. It tasted a little like a quick bread cake.
I used a fat-free frozen yogurt but added a little sugar because the batter wasn’t very sweet. You could eliminate the additional sugar if you want more of a quick bread that isn’t sweet or use an artificial sweetener but I don’t like using those.
While this isn’t necessarily a “healthy” dessert, it is much healthier than the original ice cream version.
More 4-Ingredient Cake Recipes
Blueberry Yogurt Cake
- 1 1/2 cups blueberry fat free Greek frozen yogurt about 1 pint
- 1 cup cake flour
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- optional: 1/2 cup fresh blueberries
- Preheat oven to 350°F and grease two 6 x 2.5 mini loaf pans.
- Melt frozen yogurt in microwave for about 30 seconds. Mix together frozen yogurt, flour, sugar, and baking powder until smooth batter forms and no flour chunks remain. Add in blueberries if using. Pour into prepared pans and bake for about 30-35 minutes until toothpick inserted comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.