Flourless Protein Cake with Blueberries Recipe

Introduction

This Flourless Protein Cake with Blueberries is a light, tangy dessert perfect for those seeking a healthy yet delicious treat. Made with Greek yogurt and naturally sweetened with blueberries, it’s high in protein and completely flour-free.

Ingredients

• 3 cups unsweetened plain Greek yogurt
• 1/3 cup powdered sugar (add up to 1 cup if you prefer it sweeter)
• 6 eggs
• 1 cup cornstarch
• 2 cups blueberries

Instructions

1. Step 1: Preheat the oven to 340°F. Line the bottom of a 9-inch cake pan with parchment paper, spray with cooking oil, and set aside.
2. Step 2: In a large bowl, whisk together the Greek yogurt and sifted powdered sugar until smooth.
3. Step 3: Crack the eggs into the bowl and whisk until fully combined.
4. Step 4: Sift the cornstarch over the mixture and whisk it in thoroughly to avoid lumps.
5. Step 5: Gently fold the blueberries into the batter, taking care not to crush them.
6. Step 6: Pour the batter into the prepared cake pan and bake for 50 minutes at 340°F.
7. Step 7: Increase the oven temperature to 350°F and continue baking for another 20 minutes, until the edges turn golden.
8. Step 8: Remove the cake from the oven and let it cool completely in the pan.
9. Step 9: Once cooled, cover the cake and refrigerate for 1–2 hours to let it set.
10. Step 10: Run a knife around the edges to loosen the cake, carefully remove it from the pan, slice, and enjoy.

Tips & Variations

• For a sweeter cake, increase the powdered sugar up to 1 cup according to your taste.
• Try substituting blueberries with raspberries or chopped strawberries for a different berry flavor.
• Make sure to fold in the berries gently to prevent them from breaking and coloring the batter too much.
• If you don’t have cornstarch, potato starch can be used as a substitute.

Storage

Store the cake covered in the refrigerator for up to 3 days. It is best enjoyed chilled. To reheat, let it come to room temperature or warm gently in a low oven for a few minutes, though it’s delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened Greek yogurt instead of plain?

Using sweetened Greek yogurt will add extra sweetness, so reduce the powdered sugar accordingly to avoid making the cake too sweet.

Is this cake suitable for gluten-free diets?

Yes, this cake contains no flour and uses cornstarch instead, making it naturally gluten-free. Just ensure your cornstarch brand is certified gluten-free if needed.

Flourless Protein Cake with Blueberries Recipe

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★★★★★

4.9 from 111 reviews

This Flourless Protein Cake with Blueberries is a delicious and healthy dessert option that’s naturally gluten-free and rich in protein from Greek yogurt and eggs. Sweetened lightly with powdered sugar and bursting with fresh blueberries, this cake is perfect for anyone looking for a nutritious treat that doesn’t compromise on flavor or texture.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes plus 1-2 hours chilling
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups unsweetened plain Greek Yogurt
• 1/3 cup powdered sugar (adjust up to 1 cup for sweeter taste)
• 6 eggs
• 1 cup cornstarch, sifted
• 2 cups fresh blueberries

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 340°F (170°C). Line the bottom of a 9-inch cake form with a round piece of parchment paper, spray with cooking oil to prevent sticking, and set aside.
2. Mix Yogurt and Sugar: In a large mixing bowl, whisk together the unsweetened plain Greek yogurt and the sieved powdered sugar until well combined and smooth.
3. Add Eggs: Crack the 6 eggs into the yogurt and sugar mixture and whisk thoroughly to incorporate them evenly throughout the batter.
4. Incorporate Cornstarch: Using a sieve, gradually add the cornstarch into the mixture while whisking continuously. This ensures a smooth batter without lumps.
5. Fold in Blueberries: Gently fold in the fresh blueberries using a spatula, making sure they are evenly distributed throughout the batter without crushing them.
6. Bake the Cake: Pour the batter into the prepared cake form. Bake in the preheated oven at 340°F for 50 minutes. Then increase the temperature to 350°F (175°C) and bake for an additional 20 minutes or until the sides turn golden brown.
7. Cool the Cake: Remove the cake from the oven and allow it to cool completely inside the cake form. This helps the cake to set properly and prevents it from breaking.
8. Refrigerate to Set: Once cooled to room temperature, cover the cake form with a plate and place it in the refrigerator for 1 to 2 hours to let the cake set firmly.
9. Serve: After chilling, run a knife around the edges to loosen the cake from the form. Carefully remove it, slice, and enjoy your nutritious flourless protein cake!

Notes

• You can adjust the powdered sugar between 1/3 cup and 1 cup depending on your preferred sweetness level.
• Ensure the blueberries are fresh and not overly ripe to prevent discoloration of the batter.
• Use fresh cornstarch and sift it well to avoid lumps for a smoother texture.
• Allowing the cake to chill in the refrigerator helps it hold its shape and enhances the overall texture.
• This cake is naturally gluten-free due to the absence of flour.
• Serve chilled or at room temperature for the best taste experience.

Keywords: Flourless cake, protein cake, blueberry cake, gluten-free dessert, healthy dessert, Greek yogurt cake, no flour cake