Flourless Protein Cake with Blueberries Recipe
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.
- 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
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
- 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.
- 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.
- Add Eggs: Crack the 6 eggs into the yogurt and sugar mixture and whisk thoroughly to incorporate them evenly throughout the batter.
- Incorporate Cornstarch: Using a sieve, gradually add the cornstarch into the mixture while whisking continuously. This ensures a smooth batter without lumps.
- Fold in Blueberries: Gently fold in the fresh blueberries using a spatula, making sure they are evenly distributed throughout the batter without crushing them.
- 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.
- 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.
- 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.
- 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
