Can I use a dairy-free yogurt?

Absolutely! A thick coconut or almond yogurt can be substituted, but choose one with a high protein content and as little added sugar as possible for the best results.

What’s the best way to prevent blueberries from sinking?

Lightly toss your blueberries in a spoonful of cornstarch before folding them into the batter. This trick helps suspend them evenly throughout the cake.

Can I make this cake ahead of time?

Yes, it’s actually even better made a day ahead. The flavor deepens and the texture becomes beautifully creamy after chilling in the fridge overnight.

Is it ok to use frozen blueberries?

Yes! Just thaw and pat them dry with paper towels first to prevent excess moisture from thinning the batter.

Flourless Protein Cake with Blueberries Recipe

This delightful Flourless Protein Cake with Blueberries is about to become your secret weeknight weapon. Imagine a light, velvety cake bursting with juicy blueberries, yet packed with satisfying protein to power you through the day. The best part? This recipe needs just five everyday ingredients, comes together effortlessly, and bakes up in no time—ideal for those evenings when time is short, but your craving for something nourishing and delicious is strong. Bite after bite, you’ll fall for its creamy, cheesecake-like texture, subtle tang, and sunny bursts of berries.

Why You’ll Love This Recipe

Ridiculously Easy: You just mix, fold, and bake! No complicated steps or fancy tools—this cake is almost impossible to mess up.
Naturally High in Protein: Thanks to Greek yogurt and eggs, every slice delivers a serious protein punch.
Gluten-Free: There’s zero flour involved, making it perfect for gluten-sensitive friends and family.
Not Too Sweet: The cake is lightly sweetened, letting those fresh blueberries shine, and it’s easy to adjust to your preference.
Great Make-Ahead Dessert or Snack: It keeps well and even tastes wonderful chilled from the fridge.

Ingredients You’ll Need

Gather these simple staples before you get started:

Unsweetened Plain Greek Yogurt: This is the base of the cake—creamy, tangy, and high in protein. Go for the thickest Greek yogurt you can find for the creamiest texture.
Powdered Sugar: Sweetens the cake while dissolving beautifully into the batter. Adjust the quantity based on your sweet tooth.
Eggs: Provide all the lift and structure the cake needs. There’s no flour, so eggs do the heavy lifting here for a light, almost soufflé-like interior.
Cornstarch: Acts as the magical stabilizer, setting the cake and creating a texture that falls between cheesecake and sponge cake.
Blueberries: Juicy, sweet pops of flavor in every bite. Fresh or frozen both work—just pat them dry if using frozen to avoid excess moisture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Berry Swap: Substitute blueberries with raspberries, chopped strawberries, or blackberries—pick your favorite!
Add-Ins: For a nutty crunch, scatter a handful of sliced almonds or pistachios over the batter before baking.
Coconut Twist: Stir in a tablespoon of shredded coconut with the batter for a tropical note.
Chocolate Lovers: Sprinkle a few mini dark chocolate chips into the cake or over the top before baking.

How to Make Flourless Protein Cake with Blueberries

Step 1: Preheat Your Oven

Set your oven to 350°F (175°C) so it’s ready to go when your batter is prepped. Lightly grease a springform pan or line it with parchment for easy cake removal.

Step 2: Create the Creamy Base

In a large mixing bowl, whisk the Greek yogurt and powdered sugar together until smooth and silky. Take a moment—this creamy base is what gives the cake its signature texture.

Step 3: Add Eggs and Cornstarch

Crack in the eggs and whisk until completely incorporated and the mixture is pale and glossy. Sift the cornstarch over the batter, then gently fold until just combined.

Step 4: Fold in the Blueberries

Carefully fold the blueberries into the batter with a spatula. Be gentle to avoid squishing them too much—even distribution is the goal.

Step 5: Bake

Pour the batter into your prepared pan and smooth the surface. Scatter a few extra blueberries on top if you’d like a pretty finish. Bake for about 40-45 minutes, or until the cake is lightly golden, set at the edges, and just barely firm in the center (it will continue to set as it cools).

Step 6: Cool and Enjoy

Let the cake cool for at least 30 minutes in the pan before slicing. It’s absolutely delicious warm, at room temperature, or chilled.

Pro Tips for Making the Recipe

Use High-Quality Greek Yogurt: A thick, strained yogurt yields the creamiest cake. Avoid runny yogurts for best results.
Don’t Overmix the Batter: Once the cornstarch and eggs are in, gentle folding will give the lightest texture.
Pan Size Matters: A 9-inch springform pan is ideal, but you can use any similar-sized pie dish or cake tin. Adjust baking time if using a different size.
Test for Doneness: Look for slightly puffed edges and a very slight jiggle in the center—overbaking can dry it out.
Let It Cool Completely: Patience pays off! The cake slices cleanest if you let it cool before serving.

How to Serve

This cake wears many hats—snack, breakfast, dessert, or even a grab-and-go protein bite!

Serve Chilled: It firms up in the fridge, with a creamy bite reminiscent of a classic cheesecake.
Add a Dollop: Top with extra Greek yogurt or a light swirl of whipped cream for a little indulgence.
Brighten it Up: Scatter a handful of fresh berries or a dusting of powdered sugar on top before serving.
Perfect Pairing: Enjoy with a hot cup of coffee, a refreshing herbal tea, or a splash of cold milk.

Make Ahead and Storage

Storing Leftovers

Pop leftover slices into an airtight container and refrigerate—they’ll keep well for up to 4 days. The texture only gets better as the flavors meld.

Freezing

Slice the cake and wrap individual portions tightly before freezing. When ready to enjoy, simply thaw a slice overnight in the refrigerator or at room temperature for about an hour.

Reheating

To enjoy warm, gently reheat slices in the microwave for 10-15 seconds, or savor them chilled, straight from the fridge.

FAQs

Can I use a dairy-free yogurt?

Absolutely! A thick coconut or almond yogurt can be substituted, but choose one with a high protein content and as little added sugar as possible for the best results.
What’s the best way to prevent blueberries from sinking?

Lightly toss your blueberries in a spoonful of cornstarch before folding them into the batter. This trick helps suspend them evenly throughout the cake.
Can I make this cake ahead of time?

Yes, it’s actually even better made a day ahead. The flavor deepens and the texture becomes beautifully creamy after chilling in the fridge overnight.
Is it ok to use frozen blueberries?

Yes! Just thaw and pat them dry with paper towels first to prevent excess moisture from thinning the batter.

Final Thoughts

Flourless Protein Cake with Blueberries isn’t just simple—it’s genuinely exciting. It’s proof that dessert (or breakfast, or snack) can be both healthy and crave-worthy, without fancy ingredients or fuss. Go ahead and try it—you might be surprised how quickly it disappears from your kitchen.