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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Sadly this was a fail. Top cracked but stayed white and not cooked – did not look good or cooked and I left in extra 10 minutes.
Will not attempt again.
Hi Chiara, I’m sorry the recipe didnt work for you!
I made this today and added a little more tapioca just in case it wouldn’t set and used full fat coconut milk. It’s absolutely delicious! I love all your wonderful recipes..
Made this and it was sooo delicious
Does the coconut condensed milk give it a coconut essence or flavor?
What are good substitutions?
Thank you, Stella! This cake is fantastic! We had a bumper crop of blueberries from our garden this year, I had just made Greek yogurt, and there was a bowl of lemons on the table. So, of course, I had to try this. (I used tapioca starch as you did.)
I can answer the question about frozen berries. My blueberries went in straight from the freezer. The cake turned out perfectly. It is so delicious.
We are vegetarians. Sometimes we have guests who are vegan or who cannot have dairy or gluten. The way you have organized the recipes makes it so easy to find what will suit. All the ones I have tried have been winners. Thank you so much for sharing these!
Now, love your life!
Hi Suzan, I’m so glad the recipe was a winner for you! Thanks for taking the time to come back and leave your feedback with us too! Cheers!
easy to make and so delicious!
Hi Nadi, Glad you liked it!
Made this dessert today and it was delicious, to me it was better than cheesecake. Thank you
HI Cathie, I’m so glad you liked the recipe! Thank you for the kind rating!
Is there a substitute for the sweetened condensed coconut milk?
I cannot do coconut but also do not want all the sugar. Any tip is appreciated! More yogurt or more egg?
Hi Marlane, Please follow this recipe below (its also mine) and just add in berries and lemon:
https://hungryhappens.net/3-ingredient-greek-yogurt-cake-no-sugar-added-and-gluten-free/
This came out amazing!
I used cornstarch instead of tapioca powder mainly because I couldn’t find it at the store. I added one egg to the recipe and used a high speed mixer to mix the powered ingredients nice and smooth before folding in the organic blueberries. I cooked it about 10 minutes longer as I wanted the edges browned. I just ordered arrowroot powder to use the next time I make this. So yummy!
Hi Flora, thank you so much for sharing your feedback with us! I’m glad you liked the recipe!
Thanks for this recipe, would like to know how many eggs should we use if we intend not to use the condensed milk? As my mum is anti sugar 😄. Thank you
please follow this recipe and add in the blueberry and lemon:
https://hungryhappens.net/3-ingredient-greek-yogurt-cake-no-sugar-added-and-gluten-free/
Can you substitute sour cream for the yogurt?
yes it should work!
can I use frozen blueberries?
Hi Aj, I’m not sure but it should work if you use straight from the freezer.. do not thaw them
Stella, this recipe is fabulous , it was so eassy to make , I fallow all the ingredients and it came out, absolutely delicious. Thank you so much for sharing ❤️
I’m wondering if I can try out with difrent fruits that taste good with the lemon. however looking forward to taste more & more eassy healthy recipes from you.
Hi Karina, I’m so happy the recipe was a winner for you!
You can try berries here or cherries!
Have a great summer!
can you sub tapioca starch for regular starch?
Did not workout for me either. All watery and I followed every step 😔.
I have made this many times & love it! I can have a slice with coffee in the morning or a little at night and it is a treat without any guilt.
HI Renee, I’m so glad you enjoyed the cake recipe! Thanks for trying it!
Turned out Great! used what I had regular condensed milk, had no berries so just baked and put a cranberry compote before serving. even my adult children wanted the recipe. Thank you.
Hi Deborah, OHH that’s the best compliment! Glad it was enjoyed by all!