5 Ingredient Lemon Blueberry Yogurt Cake (Gluten Free)
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!
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.
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.
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!
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5 Ingredient Lemon Blueberry Yogurt Cake
Equipment
Ingredients
- 1¾ cups Greek yogurt
- 1 cup sweetened condensed coconut milk
- 1 large lemon, zested + 1/2 juiced
- 5 tbs tapioca starch
- 1 cup fresh blueberries
Instructions
- 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.
Notes
Nutrition
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Made a trip to town just to get ingredients for this. Made as written, and the yogurt separated into a nasty mess that was still pure liquid after an hour of baking, hour to cool, hour in the fridge, and an hour in the freezer. Dumped everything down the drain and we had no dessert.
Hi Kristen, I’m so sorry the recipe didn’t work out for you!
same experience. tried twice, adding a little more starch and baking longer the second time. zero difference.
i baked this and it came out excellent. i didnt have a 4 x 8 pan, so i used one just slightly larger. i think the smaller pan would not have been enough room for the whole batter. the only problem was it did not sink in the middle! but it tasted fantastic!
Hi Sue, I’m glad the overall outcome was pleasing! Thank you for trying it out!
I love this cake! made it twice already! I had to bake it longer, altogether 75 minutes! could not find tapioca starch, substituted Almond flour, 5 tabsp, plus 5 tabs of corn starch! My friends are loving it, too!
Hi Gabriele, sounds delicious! Thanks for the feed back!
Have you ever used dairy free yogurt? I can’t do dairy but would love to try this!
Yes it works with dairy free yogurt too!
hello, is it tapioca flour or starch? the image says flour, but the recipe calls for tapioca starch
Hi Bao, yes tapioca starch and tapioca flour are one in the same thing!
Could you use frozen blueberries instead?
Hi Janae, it should work yes!
When I took out my cake after an hour the whole thing was still like liquid. Can anyone tell me why they think that is? So sad!!!! I was so excited to try it!!
Hi Sabina, I’m not sure what could have gone wrong here – I’m so sorry it didnt work out.
Can you still bake it for longer????
What is a substitute for tapioca starch? Arrowroot?
Hi Pat, yes arrowroot powder or cornstarch are great subs
Just made it and it is amazing.
Thats awesome! Glad it was a winner for you!
Hi, can I substitute the tapioca starch with corn starch ?
HI Elizabeth, yes absolutely!
Thank you for this recipe. What can I substitute condensed coconut milk with? Thank you.
Hi Mabel, I hope you enjoy it!
You can definitely sub in 4 eggs and a sweetener (1/4 or 1/3 cup sweetener). The texture will undoubtedly change slightly.
I actually have a cake recipe like that on the site. I will link it below:
https://hungryhappens.net/3-ingredient-greek-yogurt-cake-no-sugar-added-and-gluten-free/
always perfect
Yes! And thanks for the kind rating!
Hi, what can we use instead of condensed coconut milk?
Hi Liliana,
You can use 4 eggs and 1/3 cup sweetener instead of the sweetened condensed milk.
Here is a great recipe that incorporates the ingredients i just mentioned:
https://hungryhappens.net/3-ingredient-greek-yogurt-cake-no-sugar-added-and-gluten-free/
I’m a little confused… should I use dry fruit or fresh fruit well dried? If I use fresh strawberries, they won’t be dry. Sorry if I misunderstood the recipe…
Hi Sonia, I apologize for the confusion and your question is totally warranted!
The recipe needs fresh blueberries that are washed and dried well!
Thank you for bringing it to my attention – I just updated the recipe.
Cheers!
Thanks for taking the time answering and updating the recipe! I will definitely making this. It’s the perfect time for fresh blueberries!
How much lemon juice? Recipe says 1/2; does that mean 1/2 cup?
Hi Lori, the half mentioned is half of the lemon juiced. So about 1 – 2 tbs lemon juice.
Can you use fresh blueberries?
Hi Diane, Yes i use fresh blueberries in this recipe!