5 Ingredient Lemon Blueberry Yogurt Cake (Gluten Free)

A delicious and creamy cake that comes together in less than 5 minutes.

This dessert will definitely impress your guests with its creamy texture and bursting flavors. Its even got a decent does of protein in each slice thanks to the Greek yogurt!

lemon blueberry yogurt cake

The beauty of this recipe is that it takes 5 minutes to mix together. You can also use any berries you have on hand for the mix in, like strawberries, blackberries, etc. Just make sure they are completely dry.

lemon blueberry yogurt cake

I also prefer to use sweetened condensed COCONUT milk, but you can use regular full fat sweetened condensed milk too here! For the tapioca starch, you can sub in cornstarch, arrowroot powder or all purpose flour.

5 ingredient lemon blueberry yogurt cake

If you like this cake, you will love my 3 Ingredient Greek Yogurt Cake! That cake has no added sugar, is also gluten free and uses eggs in place of the sweetened condensed milk. It has a different texture and less sweetness but seems to be fan favorite!

lemon blueberry yogurt cake

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5 ingredient lemon blueberry yogurt cake

5 Ingredient Lemon Blueberry Yogurt Cake

4.20 from 5 votes
Servings: 8
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour



  • Preheat oven to 350℉. Line a 8×4 inch loaf pan with parchment paper. Make sure you wash and dry your fruit well!
  • In a large bowl, whisk together the yogurt, sweetened condensed milk, zest and lemon juice until smooth. Sift in the tapioca starch and mix until no lumps remain. Lastly fold in the blueberries. Transfer the batter to your pan and bake for 50-55 minutes and golden brown on the edges. If the cake is still jiggly in the middle, its okay – it will set in the fridge.
  • Allow to cool in the pan for about an hour (cake will sink in). Transfer to your fridge to set for at least 2 hours. Top with more berries to serve.


Store leftovers in an air tight container in the fridge.
You can substitute corn starch or arrowroot powder for the tapioca flour.


Calories: 181kcal | Carbohydrates: 31g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 237mg | Fiber: 1g | Sugar: 24g | Vitamin A: 117IU | Vitamin C: 10mg | Calcium: 162mg | Iron: 0.3mg
Author: Stella

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