3-Ingredient Blueberry Yogurt "Cloud" Cake - Healthy Diet Recipes World

3-Ingredient Blueberry Yogurt “Cloud” Cake

Prep time: 5 minutes | Bake time: 35–40 minutes | Servings: 6

1 ½ cups (350g) Plain Greek yogurt (For the best texture, use full-fat or 2% Greek yogurt).
3 large Eggs.
3 tbsp Cornstarch (This provides the structure without using flour).
Optional: ½ cup fresh blueberries (as seen in your photo) and a few drops of vanilla extract or your favorite liquid sweetener.

Preheat and Prep: Preheat your oven to 350°F (175°C). Line a small baking dish or a 6-inch cake pan with parchment paper. Note: Greasing alone may not be enough, as this cake is very delicate.
Mix the Base: In a medium bowl, whisk the eggs and Greek yogurt together until the mixture is completely smooth and there are no lumps.
Incorporate the Thickener: Sift in the cornstarch. Whisk vigorously until the starch is fully incorporated and the batter is silky. If you are using vanilla or a sweetener, stir it in now.
Add Fruit: Gently fold in most of your blueberries, saving a few to place on top.
Bake: Pour the batter into the prepared dish. Top with the remaining blueberries. Bake for 35 to 45 minutes. The cake should be set around the edges but still have a slight “jiggle” in the very center.
The Most Important Step (Cooling): Let the cake cool completely at room temperature, then refrigerate for at least 2 hours before serving. This cake behaves like a cheesecake; it needs time to set its structure.

Texture: This cake will puff up in the oven like a soufflé and then sink slightly as it cools—this is perfectly normal!
Sweetness: Since this recipe relies on the yogurt, using a “Vanilla” flavored Greek yogurt can add sweetness without needing extra ingredients.
Serving: It is delicious on its own, but a light dusting of powdered sweetener or a few extra fresh berries on top makes it look “bakery-quality.”