Blueberry Yogurt Cloud Cake is a delightful treat that’s light, fluffy, and bursting with fresh flavors. Picture a cake that feels like a cloud yet satisfies with a creamy taste of yogurt and sweet blueberries. Ideal for breakfast, dessert, or an afternoon snack, this cake is sure to please everyone at your table. Plus, it’s simple enough to whip up on a whim!
What You’ll Need for Blueberry Yogurt Cloud Cake
Gather these ingredients to create your own Blueberry Yogurt Cloud Cake:
- 2 cups plain yogurt (400 g / 14 oz)
- 4 large eggs
- 4 Tbsp cornstarch (40 g / ⅓ cup)
- ½ cup blueberries (70 g / 2.5 oz)
- ~20 extra blueberries for topping (optional)
How to Make Blueberry Yogurt Cloud Cake
- In a large bowl, combine the yogurt, eggs, and cornstarch. For the smoothest mix, use yogurt that’s at room temperature.
- Whisk the ingredients together until fully combined and silky. Be careful not to over-whisk; keeping some texture is key!
- Gently fold in ½ cup of blueberries using a spatula, taking care not to crush them.
- Prepare a 6-inch (15 cm) round baking pan by lining it with parchment paper and lightly greasing it for easy cake removal.
- Pour the mixture into the prepared pan and tap it gently on the counter to release any air bubbles.
- Scatter about 20 blueberries on top, lightly pressing them into the surface for a beautiful finish.
- Bake the cake at 170°C (340°F) for 50–55 minutes. It’s done when it’s golden, puffed up, and the center jiggles just a bit.
- Once baked, let the cake cool in the pan for 15 minutes before transferring it to the refrigerator for at least 2 hours. This chill time enhances the texture and flavor.
- To serve, cut the cake into 6 slices. Use a warm knife for clean cuts, and enjoy it plain or with your favorite toppings!
How to Serve Blueberry Yogurt Cloud Cake
When it comes time to share your Blueberry Yogurt Cloud Cake, there are several delightful ways to serve it. You can enjoy it plain to savor the cake’s natural flavors, or consider adding a dollop of whipped cream on each slice for an extra special touch. Fresh mint leaves can add a pop of color and freshness on top too. If you want, drizzle a bit of honey or maple syrup over the cake for added sweetness.
Pair this cake with a cup of tea or coffee for a lovely afternoon treat, or serve it as a light dessert after dinner. The possibilities are endless!
Helpful Tricks for Blueberry Yogurt Cloud Cake
- Use Room Temperature Ingredients: This makes for a smoother batter, resulting in a fluffier cake.
- Don’t Crush the Blueberries: Be gentle when folding in the blueberries to keep them whole for bursts of fruitiness in every bite.
- Adjust Baking Time for Your Oven: Ovens can be tricky. Keep an eye on the cake as it bakes. If your oven tends to run hot, check on it a few minutes earlier.
Blueberry Yogurt Cloud Cake FAQs
Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt works well and adds an even tangier flavor! Just ensure it’s not too thick; you may need to thin it out with a little milk.
How should I store leftover cake?
Keep any leftover cake in an airtight container in the refrigerator. It’s best enjoyed within a few days.
Can I add other fruits to this cake?
Absolutely! You can experiment with strawberries, raspberries, or even peaches for a fun twist. Just ensure to keep the total fruit measurement similar.
Blueberry Yogurt Cloud Cake is a must-try for anyone who loves a light and fruity dessert. So why wait? Gather your ingredients, follow this simple recipe, and treat yourself to a slice (or two) of this heavenly cake today!
Blueberry Yogurt Cloud Cake
Ingredients
Method
- In a large bowl, combine the yogurt, eggs, and cornstarch.
- Whisk the ingredients together until fully combined and silky, being careful not to over-whisk.
- Gently fold in ½ cup of blueberries using a spatula.
- Prepare a 6-inch round baking pan by lining it with parchment paper and lightly greasing it.
- Pour the mixture into the prepared pan and tap it gently on the counter to release any air bubbles.
- Scatter about 20 blueberries on top and lightly press them into the surface.
- Bake the cake at 170°C (340°F) for 50–55 minutes, until golden and the center jiggles slightly.
- Let the cake cool in the pan for 15 minutes before transferring it to the refrigerator for at least 2 hours.
- Cut the cake into 6 slices using a warm knife.
- Serve plain or with whipped cream, fresh mint, or a drizzle of honey or maple syrup.