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Flourless Protein Cake with Blueberries Recipe

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3.9 from 14 reviews

This flourless protein cake with blueberries is a wholesome and gluten-free dessert that combines high protein content with a naturally sweet and fruity flavor. Featuring a jelly-like texture, it is made with Greek yogurt, eggs, cornstarch, and fresh blueberries. Perfect for those seeking a nutritious yet indulgent treat.

  • Total Time: 2 hours 20 minutes
  • Yield: 10 slices

Ingredients

Ingredients

  • 3 cups unsweetened plain Greek yogurt
  • 1/3 cup powdered sugar (can be increased up to 1 cup for more sweetness)
  • 6 eggs
  • 1 cup cornstarch
  • 2 cups blueberries

Instructions

  1. Prepare the Pan: Preheat the oven to 340°F (171°C). Line the bottom of a 9-inch cake pan with parchment paper and lightly spray it with cooking oil to prevent sticking.
  2. Create the Batter Base: In a large bowl, whisk together the Greek yogurt and sieved powdered sugar until smooth and evenly combined.
  3. Add Eggs: Crack in all 6 eggs and whisk them thoroughly into the yogurt and sugar mixture to ensure a homogeneous batter.
  4. Incorporate Cornstarch: Sift the cornstarch over the mixture, then whisk gently until fully combined, creating a thick batter.
  5. Fold in Blueberries: Gently fold in the blueberries using a spatula to evenly distribute them without breaking the berries.
  6. Bake the Cake: Pour the batter into the prepared cake pan. Bake in the oven for 50 minutes at 340°F. Then increase the oven temperature to 350°F (177°C) and bake for an additional 20 minutes until the edges of the cake turn golden brown.
  7. Cool Down: Remove the cake from the oven and allow it to cool completely inside the cake pan.
  8. Chill to Set: Once the cake is no longer hot, cover it with a plate and refrigerate for 1 to 2 hours to set the jelly-like texture.
  9. Serve: After chilling, carefully run a knife around the edges to loosen the cake, remove it from the pan, slice into 10 portions, and enjoy.

Notes

  • You can adjust the powdered sugar quantity to taste, up to 1 cup for a sweeter cake.
  • Ensure blueberries are fresh or fully thawed if frozen to prevent excess moisture.
  • Line and grease the cake pan properly to avoid sticking, especially due to the high yogurt content.
  • Chill time is important to achieve the jelly-like texture—do not skip refrigeration.
  • For additional flavor, you can add a teaspoon of vanilla extract to the batter if desired.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/flourless-protein-cake-with-blueberries-recipe/