Yoghurt Cake (3 Ingredients)
This yogurt cake is made with three core ingredients—yogurt, eggs, and cornstarch—plus vanilla and blueberries for extra flavor. The result is a delicate cake with a smooth, lightly creamy center and a texture somewhere between baked custard and cheesecake.
Minimal-ingredient baking works best when each ingredient has a clear purpose: structure, moisture, or flavor.
What I love most about this cake is its simplicity. There is no flour, butter, or oil, yet the yogurt and eggs create a soft, tender texture, while the blueberries add fresh bursts of fruit throughout each slice.
Why You’ll Love This Yogurt Cake
This yogurt cake is light, creamy, and incredibly easy to prepare. It requires only a few everyday ingredients and has a naturally delicate flavor that pairs beautifully with blueberries and vanilla.
I also love that it feels satisfying without being as rich or heavy as a traditional cheesecake.
The Ingredients That Make This Cake So Good
- Yogurt: Gives the cake its creamy texture and gentle tang.
- Eggs: Provide structure and help the cake set as it bakes.
- Cornstarch: Thickens the mixture and creates a smooth, custard-like consistency.
- Blueberries: Add juicy pockets of fruit and a touch of natural sweetness.
- Vanilla extract: Softens the tanginess of the yogurt and adds a warm aroma.
Helpful Tips Before You Start Baking
- Use a thick yogurt rather than a very runny one for the best texture.
- Bring the yogurt and eggs to room temperature before mixing.
- Whisk the batter until smooth and no lumps of cornstarch remain.
- Add the blueberries gently so they remain evenly distributed.
- Let the cake cool completely before removing it from the pan.
- Refrigerate it before slicing if you prefer a firmer, cheesecake-like texture.
The Best Way to Store Yogurt Cake
Store the cake covered in the refrigerator for up to 4 days.
It is best served chilled or allowed to stand at room temperature for about 10 minutes before eating.
Because the recipe contains yogurt and eggs, it should not be stored at room temperature for long periods.
Yogurt Cake Questions Answered
Can I use Greek yogurt?
Yes. Greek yogurt is an excellent choice because its thick consistency helps create a firmer and creamier cake.
Is this cake sweet?
There is no added sugar listed in the recipe, so the final sweetness depends on the yogurt and blueberries used. For a sweeter cake, use sweetened yogurt or add your preferred sweetener to taste.
Can I use frozen blueberries?
Yes. Add them directly from frozen and avoid thawing them first, as they may release too much liquid into the batter.
Why does the cake need to cool before slicing?
The center continues to set as it cools. Slicing it too early may cause the cake to appear overly soft or fall apart.
