Craving cake but don’t want the sugar crash or heavy feeling afterward? This Flourless Yogurt Blueberry Cake is exactly what you need. At Balanced Treats, we believe dessert should make you feel good—not guilty. This cake delivers on our promise: it’s healthy, quick to whip up, made with affordable pantry staples, and absolutely delicious.
With no flour, no refined sugar, and packed with protein from Greek yogurt and eggs, this light and creamy cake tastes indulgent but fuels your body right. Whether you’re looking for a wholesome breakfast treat, an afternoon snack, or a lighter dessert option, this recipe checks every box.
Why This Is a Perfect Balanced Treat
Healthy: Made with protein-rich Greek yogurt and naturally sweetened with honey, this cake has no refined sugar or flour. Each slice delivers 8g of protein and under 150 calories—dessert that actually nourishes you!
Quick: From bowl to oven in 5 minutes. Total time? Just 40 minutes including baking. Perfect for busy weeknights when you want something homemade without the hassle.
Affordable: Five simple ingredients you likely already have: yogurt, eggs, cornstarch, honey, and blueberries. The entire cake costs under $8 to make—that’s about $1 per serving!
Delicious: Light, creamy, and bursting with juicy blueberries. The texture is somewhere between cheesecake and a soufflé—pillowy soft with a subtle tang from the yogurt that perfectly balances the natural sweetness.
Key Healthy Swaps & Tips
Greek Yogurt as the Base: This is the secret to creating a moist, protein-packed cake without flour. Greek yogurt provides structure, creaminess, and a tender crumb while adding 8g of protein per slice. It also keeps you fuller longer than traditional cakes loaded with refined flour.
Honey Instead of Sugar: We use just 2-3 tablespoons of honey for the entire cake—natural sweetness that doesn’t spike your blood sugar like refined white sugar. You can also substitute with maple syrup or your favorite low-glycemic sweetener like monk fruit.
Cornstarch for Binding: Just 3 tablespoons of cornstarch (or tapioca starch for a paleo version) gives the cake structure without gluten. This keeps it naturally gluten-free and incredibly light.
How to Make This Flourless Blueberry Cake
Start by preheating your oven to 350°F. While it heats, grab a large bowl and whisk together 2 cups of plain Greek yogurt with 3 eggs until smooth. The mixture should be creamy and uniform—no lumps.
Add 3 tablespoons of cornstarch, 2-3 tablespoons of honey (adjust based on your sweetness preference), and 1 teaspoon of vanilla extract. Whisk until everything is completely incorporated and the batter is silky smooth. This should take less than 2 minutes.
Pour the batter into a greased 8-inch springform pan. The springform makes it easy to remove and serve later, but a regular cake pan works too—just line it with parchment paper for easy release.
Now for the fun part: scatter 1 cup of fresh or frozen blueberries over the top. They’ll sink slightly during baking, creating beautiful purple swirls throughout the cake. If you prefer blueberries in every bite, fold half into the batter and scatter the rest on top.
Bake for 35 minutes until the cake is set in the center and lightly golden on top. A toothpick inserted in the middle should come out mostly clean with just a few moist crumbs.
Here’s the hardest part: let it cool completely before slicing. This allows the cake to set properly and develop that perfect creamy-yet-firm texture. Trust me, it’s worth the wait! Once cooled, slice into 8 generous pieces and enjoy your guilt-free creation.
Flourless Yogurt Blueberry Cake
Description
A light, protein-packed cake made with Greek yogurt, eggs, and fresh blueberries. No flour, no refined sugar—just wholesome ingredients and incredible flavor.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch springform pan or line with parchment paper.
- In a large bowl, whisk together Greek yogurt and eggs until smooth and creamy.
- Add cornstarch, honey, and vanilla extract. Whisk until completely combined with no lumps.
- Pour batter into prepared pan and smooth the top.
- Scatter blueberries evenly over the batter (or fold half into batter and top with remainder).
- Bake for 35 minutes until set in the center and lightly golden on top.
- Remove from oven and let cool completely in the pan before slicing (at least 1 hour).
- Slice into 8 pieces and serve. Store leftovers covered in the refrigerator.
Notes
- Storage: Keep covered in the refrigerator for up to 5 days. This cake actually tastes better the next day as the flavors meld together!
Sweetener Options: Substitute honey with maple syrup, agave, or a sugar-free sweetener like monk fruit or stevia (start with 2 tablespoons and adjust to taste).
Berry Variations: Try raspberries, blackberries, or a mixed berry blend instead of blueberries. Cherries also work beautifully!
Nutrition Facts
Servings 145
Serving Size 1 slice (1/8 of cake)
- Amount Per Serving
- Calories 145kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1.5g8%
- Cholesterol 75mg25%
- Sodium 55mg3%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Your New Go-To Healthy Cake Recipe
This Flourless Yogurt Blueberry Cake proves that healthy desserts can be just as satisfying as traditional treats—without the guilt or afternoon energy crash. It’s the perfect example of what Balanced Treats is all about: real ingredients, simple preparation, and flavor that makes you smile.
Serve it for breakfast with a dollop of extra yogurt, pack it as an afternoon snack, or enjoy it as a light dessert after dinner. However you enjoy it, you’re nourishing your body with protein, antioxidants from blueberries, and none of the refined junk.
