This blueberry yogurt cake is creamy, smooth and full of blueberry flavor. The cake is easy to make and just 4 ingredients. It doesn’t need flour, eggs, butter or oil. The cake takes only a few minutes to prepare and it can be made ahead of time for an event.
This blueberry yogurt cake is great for summer. It tastes best served chilled or at room temperature so it’s a refreshing dessert featuring sweet blueberries. I especially love how creamy it is.
Ingredients
- Blueberries
- Greek yogurt
- Condensed milk
- Cornstarch
Blueberries: This recipe uses fresh blueberries. Try to use sweet ones if possible.
Greek yogurt: This recipe uses plain nonfat Greek yogurt. You want to use a Greek yogurt brand that has a very thick consistency. I like Fage or Kirkland brands. The yogurt should be thick enough that when you spoon it and hold the spoon upside down, it won’t easily slide off.
Condensed milk: This cake uses full fat sweetened condensed milk. The condensed milk helps make this cake extra creamy and also sweetens the cake.
Cornstarch: Cornstarch helps to absorb the excess liquid produced from the yogurt and blueberries during baking.
How to Make Blueberry Yogurt Cake
The yogurt and condensed milk are first whisked together. The cornstarch is then sifted and mixed in. The blueberries are then stirred in and the batter is then ready to be cooked. You can cook it in an air fryer or the oven. It will cook faster in an air fryer and have a nice caramelized surface like the cake in the photos. If you cook in the oven, the cake will have the same texture, but the surface will remain pale and only brown around the edges.
More Yogurt Cake Recipes
- 4 Ingredient Creamy Lemon Yogurt Cake
- 3 Ingredient Fluffy Yogurt Cake
- 3 Ingredient Healthy Creamy Yogurt Cake
Blueberry Yogurt Cake
Ingredients
- 1 3/4 cups (390 g) nonfat plain Greek yogurt
- 1 cup (237 ml/310 g) full fat sweetened condensed milk
- 4 tbsp (32 g) cornstarch
- 1 cup (138 g) fresh blueberries
Instructions
- Grease the interior of a 6-inch round cake pan or a 6-inch round springform pan with cooking oil spray and then line the bottom with a parchment paper round. You do not need to line the sides but make sure they are greased.
- Add yogurt and condensed milk to a large mixing bowl. (If using measuring cups, make sure to use a spatula to scrape the sides of your measuring cups so that all the condensed milk and yogurt that gets stuck on the sides go into the mixing bowl.) Whisk mixture until smooth. Sift in the cornstarch with a small mesh strainer. Mix in the cornstarch with a whisk until no lumps remain.
- Stir in the blueberries until they are evenly mixed into the batter. Pour the batter into the prepared cake pan.
- To cook in the air fryer: Preheat air fryer to 315°F (157°C) and bake for about 23 minutes. The surface of the cake should be browned and caramelized and the cake should look cooked. Don't worry if your cake is not fully set, as it will set in the fridge.
- To cook in the oven: Preheat oven to 350°F (177°C). Bake for about 45-50 minutes or until the edges of the cake turn brown (the top will remain pale) and the cake should be pulling away from the sides of the pan. It is okay if the center doesn't seem fully set. It will set in the fridge.
- Let cake cool at room temperature and then place into the fridge for a few hours or until set. This allows the cake flavors to develop and helps the cake firm up enough for your to slice and serve it. Keep cake in fridge until ready to serve. You can serve cake chilled or at room temperature.
Notes
- This cake tastes best after it has been allowed to set in the fridge for a few hours so I recommend making this cake the night before (or early in the day if you plan on serving the same day so it has enough time to set).
- The cake in the photos is the air fryer version. The baked oven version tastes the same but it will not brown on top. It will only brown around the edges and will stay pale on the surface.
- I don't recommend using frozen blueberries because they have a lot more liquid and will make the batter too liquidy.
- I have only tested this cake will nonfat Greek yogurt.
- Make sure to sift in the cornstarch. This can be done with just a simple mesh strainer. Sifting in the cornstarch helps to make sure it is easily mixed in as it can be hard to whisk the cornstarch lumps if you don't sift it in.
Nutrition
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.
I have made this several times. Really love it! Will probably start experimenting with different berries and fruits as summer rolls in. It is easy to put together and delicious. I did have one turn out a bit grainy, that was down to overbaking I think. We ate it anyway. We get our cheesecake craving fed with this. Thank you for your wonderful recipes!
We’re so glad you’re enjoying the recipe!
This is a solid recipe and a satisfying substitute for cheesecake. I’ve made this recipe about 10 times with great results. There are a couple small changes that work for me. First, I add the condensed milk and cornstarch to the mixing bowl first. I found that I can skip sifting the cornstarch. Adding vanilla and a vigorous stir during this step also help break up any clumps. I also found that my oven must be a bit hot. I get a slight center wobble at 25 minutes baking time. Longer than that and the texture gets a bit grainy.
Thanks so much for sharing your tips! We’re so glad you’re enjoying the recipe.
Ok, could this get any easier? Answer is…NO! So good and creamy…yet guilt free. My picky son even loved it! thank you…was beyond expectations.
We’re so glad you both loved it!
Does it have to be plain Greek yogurt? Could I use vanilla or even blueberry Greek yogurt? Why nonfat? Can full fat Greek yogurt be used?
Nonfat Greek yogurt is what we use – we haven’t tried full-fat, but if you do let us know how it works. As far as flavors, usually flavored yogurt has more added sugar which will make the cake even sweeter.
Hi! How long does this cake last before it goes bad? Thanks!
It should keep for a few days in the refrigerator.
I made this yesterday and substituted vanilla with lemon flavoring. Refrigerated overnight. Very rich tasty desert that I will make again. Didnt give 5 stars due to lack of ‘creaminess’. Had a slight grit taste on the tongue. Maybe because it looked so much like cheesecake i wanted it to taste like it. Amazing amount of protein for desert!!!
It definitely shouldn’t have a gritty taste – it sounds like the cornstarch didn’t get mixed in well.
Not really a fan. The texture is similar to a cheesecake, but not quite as smooth. It’s not very sweet and rather bland. Will not make again
We’re sorry you didn’t enjoy it – did you use sweet blueberries? Sometimes they can be a little sour, so maybe that was the issue.
This was great.
We’re glad you enjoyed it!
Easy enough to make. Texture was unpleasant. Even with some added lemon zest found it bland.
We’re sorry you didn’t like it – it should have a creamy texture. If the texture was firm and rubbery, it might have been overcooked.
It’s easy and fabulous, and even impressed my friend who is a cordon bleu trained chef!!!!!
That’s great!
I tried this recipe and it was delicious!
Can I substitute blueberries with other fruits? I’m not a baker so I need advice before experimenting.
Thank you.
We haven’t tried it with other fruit – other sweet berries would probably work but we’re not sure.
Hi. I have a question please. Do you have to use parchment paper in the pan? Why? Also is parchment paper like the old fashioned wax paper? Thank you.
The parchment paper keeps the cake from sticking so it’s easier to remove from the pan. It’s not the same as wax paper.
I bakes the cake also in the air fryer. I find it too sweet. Will reduce the condensed milk next time.
We don’t find it too sweet, but if you try reducing the milk let us know how it works. Changing the amount may alter how the cake turns out.
How would I add lemon to this? I love lemon and blueberry!
Lemon zest would work –
If you were wondering what happens if you accidentally use baking soda instead of corn starch, it expands 3 times the size overflows in the oven! And tastes horrible! 🙂
*and overflows in the oven
Oh no! We hope you give it a try again with cornstarch.
Hi—does this recipe have a consistency of and taste like cheese cake?
THX
It’s not as dense as a cheesecake but it’s creamy like one – Hope that helps!
The best Cake ?
Thank you!
Hello,
I wanted to ask if I can use strawberries instead?
We haven’t tried it with strawberries. If you do, we recommend cutting them into smaller pieces and pat them dry so there isn’t excess liquid. If the strawberries release too much moisture while the cake bakes, it could change how the it turns out.
Amazing! Thank you for the delicious recipes!
You’re welcome!
This looks fabulous. Is it possible since I only have frozen blueberries, I could try letting them defrost, gently pat dry, roll them in some cornflour & maybe add a little more (1 Tablespoon?) cornstarch/flour to help with moisture? I guess it would be an experiment. Would this also work cooked in a slow cooker or not? My kitchen has been ripped out & hoping new one is installed in next few days, otherwise I have limited facilities ?
We haven’t tried it with frozen blueberries but if that’s all you have, you should thaw them and then thoroughly dry them by patting them with a paper towel. Even then, we can’t say for sure how they will work in the cake. We don’t have a good recommendation for using a slow cooker – we’ve only tested the recipe in an air fryer and oven.
Can’t wait to try it
We hope you enjoy it!
Could I replace the blueberries with strawberries or peaches? And if so would the recipe stay the same just swap the fruit?
It may work with strawberries. You would need to cut them small.
I’m ready to try this recipes for this week.Looking forward in making this cake.
Let us know what you think!
What a wonderful recipe and not complicated.
Thank you Jennifer
You’re welcome!