Easy Blueberry Yogurt Cake (Gluten-Free)
Introducing a delightful treat that combines the freshness of blueberries with the creamy goodness of yogurt, all in a gluten-free package! This Easy Blueberry Yogurt Cake is a simple yet elegant dessert that will surely impress your friends and family. With its moist and tender crumb, bursting with juicy blueberries in every bite, this cake is perfect for any occasion, from brunches to afternoon teas. Plus, it’s gluten-free, making it suitable for those with dietary restrictions. So grab your apron and let’s get baking!
Ingredients:
- 2 cups (400g) sweetened yogurt
- 4 eggs
- 4 Tbsp (40g) cornstarch
- 1/2 cup (70g) blueberries
- Optional: 20 blueberries for topping
Directions:
- Turn the oven on to 340°F, or 170°C.
- Mix the eggs, cornflour, and sweetened yoghurt in a bowl. Blend until well combined.
- Stir in 1/2 cup blueberries gently into batter.
- Fill a 6-inch (15-cm) cake pan with the batter after greasing it.
- You may optionally add some decoration by scattering 20 blueberries on top.
- In order for a toothpick to come out clean, bake for 50 to 55 minutes.
- Enjoy your guilt-free Blueberry Yoghurt Cake after letting it cool and slicing!
- A tasty gluten-free dessert made without wheat, sugar, or oil!
Air fryer method:
- Preheat Your Air Fryer: Preheat your air fryer to 320°F (160°C) for 5 minutes. Grease a cake pan that fits into your air fryer basket with cooking spray or line it with parchment paper.
- Bake in Air Fryer: Place the cake pan into the preheated air fryer basket. Air fry at 320°F (160°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tips:
- Use a Gluten-Free Flour Blend: Not all gluten-free flour blends are created equal. Look for a high-quality blend specifically formulated for baking cakes. These blends usually contain a mix of rice flour, tapioca starch, and potato starch for the best texture.
- Measure Ingredients Accurately: Gluten-free baking is more sensitive to ingredient proportions. Use measuring cups and spoons designed for dry and wet ingredients to ensure accuracy.
- Don’t Overmix: Overmixing the batter can result in a dense and tough cake. Mix until the ingredients are just combined to avoid developing too much gluten in the batter.
- Adjust Baking Time: Gluten-free cakes may require slightly longer or shorter baking times compared to traditional cakes. Keep an eye on the cake towards the end of the baking time and perform a toothpick test to check for doneness.
- Add Xanthan Gum if Necessary: Some gluten-free flour blends already contain xanthan gum, which helps provide structure and elasticity to baked goods. If your blend doesn’t contain it, consider adding 1/2 teaspoon to 1 teaspoon of xanthan gum to the dry ingredients for better texture.
- Use Room Temperature Ingredients: Bring your yogurt, egg, and any other refrigerated ingredients to room temperature before mixing. Room temperature ingredients blend more easily and evenly into the batter.
- Coat Blueberries in Flour: Tossing the blueberries in a tablespoon of gluten-free flour before folding them into the batter can help prevent them from sinking to the bottom of the cake during baking.
- Preheat Your Air Fryer or oven: Preheating the air fryer ensures that your cake starts cooking immediately once it’s placed inside, leading to more consistent results.
- Check for Doneness: Every air fryer model is different, so keep an eye on your cake towards the end of the baking time. Adjust the cooking time as needed to ensure the cake is baked through without burning the edges.
- Let it Cool Completely: Allow the cake to cool completely before slicing and serving. Gluten-free cakes can be more delicate when warm, so letting them cool ensures they hold together well.