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Blueberry Yogurt Cloud Cake

A light and fluffy cake that combines creamy yogurt and sweet blueberries, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups plain yogurt Use yogurt that’s at room temperature for best results.
  • 4 large eggs Make sure eggs are at room temperature.
  • 4 Tbsp cornstarch This helps to lighten the cake.
  • ½ cup blueberries Fresh blueberries, plus extra for topping.
  • ~20 blueberries extra blueberries for topping Lightly press them into the surface for a beautiful finish.

Method
 

Preparation
  1. In a large bowl, combine the yogurt, eggs, and cornstarch.
  2. Whisk the ingredients together until fully combined and silky, being careful not to over-whisk.
  3. Gently fold in ½ cup of blueberries using a spatula.
  4. Prepare a 6-inch round baking pan by lining it with parchment paper and lightly greasing it.
  5. Pour the mixture into the prepared pan and tap it gently on the counter to release any air bubbles.
  6. Scatter about 20 blueberries on top and lightly press them into the surface.
Baking
  1. Bake the cake at 170°C (340°F) for 50–55 minutes, until golden and the center jiggles slightly.
  2. Let the cake cool in the pan for 15 minutes before transferring it to the refrigerator for at least 2 hours.
Serving
  1. Cut the cake into 6 slices using a warm knife.
  2. Serve plain or with whipped cream, fresh mint, or a drizzle of honey or maple syrup.

Notes

Use room temperature ingredients for a smoother batter. Be gentle when folding in the blueberries. Adjust baking time based on your oven's behavior.