Flourless Greek-Yogurt Cake With Blueberries
This simple cake is a perfect addition to any spring brunch menu.
Ingredients
Cake
- 2 cups plain, full-fat Greek yogurt
- ½ cup maple sugar
- 1 tsp. vanilla extract
- 4 eggs
- ⅓ cup cornstarch
Berries
- 1 cup fresh blueberries
- 1½ tbs. honey
- 1½ tbs. fresh lemon juice
Directions
STEP 1
Preheat oven to 350 degrees F and line a loaf pan with parchment paper.
STEP 2
In a large bowl, mix the yogurt, maple sugar, and vanilla. Whisk in the eggs one at a time. Sift in the cornstarch and whisk gently to combine.
STEP 3
Pour the batter into the lined loaf pan, and bake until the edges are brown and the cake is barely jiggly in the center, about 45 to 50 minutes.
STEP 4
Allow the cake to cool completely, then cover with cling wrap and chill for at least two hours before serving.
STEP 5
While the cake chills, make the macerated blueberries: Place the blueberries in a bowl with the honey and lemon juice and stir to gently mix. Set aside at room temperature for at least 15 minutes, or refrigerate for up to 12 hours. The longer the berries macerate, the juicier they will be.
STEP 6
When the cake is chilled, remove it from the loaf pan and serve topped with the macerated blueberries.
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Kate Morgan is a Pennsylvania-based writer and recipe developer.
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