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

Description

This Flourless Protein Cake with Blueberries is a high-protein, deliciously moist dessert that’s both gluten-free and perfect for a light, healthy treat. Made with Greek yogurt, eggs, a touch of powdered sugar, and juicy blueberries, it’s a simple and satisfying cake that flour lovers and non-flour eaters alike can enjoy.

Ingredients

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Main Ingredients

3 cups unsweetened plain Greek Yogurt
1/3 cup powdered sugar
6 eggs
1 cup cornstarch
2 cups blueberries

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Instructions

Prepare the Oven and Pan Preheat your oven to 350°F (175°C). Line a round 9-inch cake pan with parchment paper or lightly grease it to prevent sticking.
Combine Greek Yogurt and Sugar In a large bowl, whisk together the Greek yogurt and powdered sugar until smooth and fully blended.
Add Eggs Add eggs to the yogurt mixture, one at a time, whisking well after each addition to create a uniform batter.
Incorporate Cornstarch Sift in the cornstarch and fold it into the wet mixture until no lumps remain. The batter should be smooth and thick.
Fold in Blueberries Gently fold 1.5 cups of blueberries into the batter, reserving 0.5 cup for topping.
Transfer to Pan and Top Pour the batter into the prepared cake pan and smooth the top. Scatter the remaining 0.5 cup of blueberries evenly across the surface.
Bake Transfer to the oven and bake for 45–55 minutes, or until the cake is set, lightly golden around the edges, and a toothpick inserted in the center comes out clean.
Cool and Serve Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve, optionally with a dusting of powdered sugar or fresh blueberries on top.

Notes

You can substitute Greek yogurt with dairy-free alternatives for a lactose-free version.
Ensure the cake is fully set in the center before removing from the oven for best texture.
Serve chilled for a firmer texture, or at room temperature for a softer crumb.
This cake will keep in the refrigerator for up to 4 days, tightly covered.

Nutrition

Serving Size: 1 slice (1/8th of cake)
Calories: 142
Sugar: 10g
Sodium: 52mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 8g
Cholesterol: 105mg